Dry vermouth is criminally underused as a summer drink. This basil-led highball changes that — bone-dry, herbaceous, and proof that a refreshing serve does not need to be sweet. Closing out our Summer Highballs collection on the driest possible note.
Ingredients
- 60 ml Schofield's English Dry Vermouth
- 20 ml fresh lemon juice
- 5 fresh basil leaves
- 120 ml chilled soda water
Method
Step 1: Muddle
Gently press 3 basil leaves in the base of a tall highball glass with the back of a bar spoon. Just enough to release the oils — do not shred them.
Step 2: Build
Fill the glass with ice. Add the Schofield's and fresh lemon juice, then top with chilled soda water.
Step 3: Garnish and serve
Stir once gently from the bottom up. Float the remaining 2 fresh basil leaves on top and serve immediately.
Tasting Notes
Bone-dry, herbaceous and bright. Schofield's botanical backbone meets fresh basil and a long citrus finish — a properly grown-up summer drink without the sugar.