Created by Gates Otsuji, chef de bar for The Standard in New York City and co-founder of Swig + Swallow, this variation on the Highball dresses up bourbon with fruity flavors.


  • 3-4 raspberries
  • ½ oz. simple syrup
  • 1 oz. fresh grapefruit juice
  • ½ oz. fresh lemon juice
  • ¼ oz. Giffard Peche de Vigne
  • 2 oz. Maker’s Mark (or other bourbon)
  • Seltzer
  • Garnish: fresh raspberry, mint sprig


Crush raspberries in a shaker. Add simple syrup, grapefruit juice, lemon juice, Giffard Peche de Vigne, and Maker’s Mark. Shake, then fine-strain over fresh ice into a Highball glass. Top with seltzer. Garnish with raspberry and mint.

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