In another time and another era, England was preparing to celebrate Queen Victoria’s Diamond Jubilee. The year was 1897, and in Scotland distiller John Hopkins was racing to make his first barrel of Speyburn whisky and have it sealed and dated before the jubilee year ended. On Christmas Day 1897, Hopkins completed the task.
Much has changed in the British Empire and in the world in the 125 years since, but Speyburn whiskey still remains. And to help celebrate the end of another year and the beginning of a new one, Speyburn has added Champagne to its whisky in creating its 125 Year Highball.
- 1 ½ oz. Speyburn 10-Year-Old Speyside Single Malt
- 1 oz. apple cordial or apple brandy
- 3 ½ oz. Champagne, chilled
- 2 dashes of Angostura bitters
- Apple slice to garnish
In a highball glass with ice cubes, add Speyburn 10-Year-Old, cordial, and bitters and top with Champagne. Stir then garnish with an apple slice or, if you want a touch of theatre, star anise.