High West Lemonade

A modern classic, born in the Wasatch Range of the Rocky Mountains, High West’s executive Chef James Dumas created this drink as the perfect expression of Double Rye! whiskey.  The Spiced Lemonade is made with sugar syrup mulled with vanilla, cinnamon, nutmeg and cloves – spices that marry well with Double Rye’s taste profile.

RECIPE:

Step 1: The Spiced Syrup


Yield: 1.5 qt (or 6 qts finished lemonade: enough for 40 cocktails!)
5 Cups Sugar
4 Cups Water
2 Lemons
4 oz Whole Cloves
4 Cinnamon Sticks
1 Vanilla Bean
1 Whole Nutmeg

DIRECTIONS:
• 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 mins
• Strain the syrup and cool in a separate container

Step 2: The Lemonade

Mix together the following:
1 cup High West Spiced Syrup
1 cup Fresh lemon juice (approx. 6-8 lemons)
1 1/2 cup Fresh water

Step 3: The Cocktail

1.5 oz High West Double Rye!
4 -5 oz High West lemonade
1 mint sprig

In a rocks glass add 1.5 oz of High West Double Rye! then fill with High West Lemonade and add ice. Garnish with a fresh mint sprig. 

Created by James Dumas, High West Distillery & Saloon