Accompanied by a line illustration of a lounging feline, W. C. Whitfield’s original Kitty Highball recipe—equal parts red wine and ginger ale over ice—was printed alongside the beefier, Brit-leaning Bull Dog Highball, consisting of orange juice, dry gin, and ginger ale. Much to the delight of cat people, the Kitty was the easier source for Fresh Kills Bar to riff on when they were looking for low-ABV inspiration. This contemporary adaptation deconstructs the ginger ale into separate syrup and soda elements.

　　

Ingredients

Makes 1 cocktail

　　2 ounces red wine

　　¾ ounce ginger syrup (see note)

　　½ ounce lime juice

　　Soda water

　　Candied ginger, to garnish

　　Special equipment: Collins glass

　　

Step 1

Combine the wine, ginger syrup, and lime juice in a cocktail shaker. Add a small piece of cracked ice and shake until chilled. Strain into a collins glass filled with ice, top with soda water, and garnish with the candied ginger.

　　

Note:

Step 2

To make the ginger syrup: Combine 2 cups sugar and 1 cup fresh ginger juice in a small pot over very low heat. Cook, stirring constantly, until the sugar is dissolved. Remove from the heat and let cool completely. Transfer to a plastic or glass container and store in the refrigerator for up to 1 month.

　　From Session Cocktails: Low-Alcohol Drinks for Any Occasion © 2018 by Drew Lazor and the editors of PUNCH. Reprinted by permission of Ten Speed Press.Buy the full book from Amazon or Bookshop.