Bermuda Highball
The Bermuda Highball has its first appearance in a cocktail book in Jacob A. Grohusko’s 1916 Jacks Manual.
The Bermuda Highball recipe calls for cognac, gin, dry vermouth, and soda water.
The drink had its time of popularity being also published in Albert Stevens Crockett’s 1935 Old Waldorf-Astoria Bar Book.
Ingredients | Method | Glass | Ice | Garnish |
25ml Martell V.S. 25ml Plymouth 25ml Noilly Prat Top up Soda Water
|
Stir |
Highball |
Cubes |
Lemon Twist |