A modern classic born in the Wasatch Range of the Rocky Mountains, High West executive chef James Dumas created this drink as the perfect expression of High West Double Rye! whiskey. The spiced lemonade is made with a sugar syrup mulled with vanilla, cinnamon, nutmeg, and cloves — spices that marry well with the distillery’s Double Rye! taste profile. This drink requires three steps: the syrup, the lemonade, and the cocktail. The good news is you can store the pre-made syrup in your refrigerator for 45 days, or just purchase a bottle from the General Store. It’s a perfect New Year’s party punch.
High West Lemonade
Syrup
(Yields 1½ quarts, or 6 quarts finished lemonade, enough for 40 cocktails)
5 cups sugar
4 cups water
2 lemons
4 ounces whole cloves
4 cinnamon sticks
1 vanilla bean
1 whole nutmeg
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Cut the lemons into halves. Put all the ingredients together in a pot and make sure to mix it well, so it doesn’t burn on the bottom. When the syrup starts to boil, lower the heat and simmer for 30 – 40 minutes. Strain the syrup and cool in a separate container.
Lemonade
1 cup High West Syrup
1 cup fresh lemon juice (approximately 6 – 8 lemons)
1½ cups water
Mix ingredients.
Cocktail
1½ ounces High West Double Rye!
4 – 5 ounces High West lemonade
Ice
1 mint sprig, for garnish
In a rocks glass, add Double Rye!, lemonade, and ice. Garnish with a fresh mint sprig.
For more information about High West Distillery & Saloon, to take a tour, or to find a vendor, visit their website.
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Source: https://www.cowboysindians.com/2016/12/recipe-high-west-lemonade/
