The Perry Highball is an uncomplicated long drink that combines the sweetness of pear must with the spice of Whisky. Ideal for those who enjoy it fresh and subtle. The drink thrives on the balance between the fruity acidity of the must and the malty depth of the Whisky – a classic that is often underestimated. It works particularly well with a mild Blended Scotch Whisky that isn’t too smoky.
And this is what you need for the Perry Highball
4 cl Blended Scotch Whisky
12 cl pear must (cloudy, unpasteurized)
ice cubes
1 splash lemon juice (optional, for freshness)
What matters here
The trick lies in the pear must: Be sure to use a cloudy, unpasteurized must – it has more aroma and a slight note of fermentation that carries the Whisky. Pasteurized varieties often taste flat and too sweet. If you can’t find pear must, use a dry Cidre, but reduce the amount to 10 cl as Cidre is more acidic. Stir the drink only briefly to combine the ingredients without melting the ice too quickly. A splash of lemon juice enhances the fruitiness without overpowering the Whisky.
Variations
- Perry Highball with Rye Whiskey — Replace the Blended Scotch Whisky with 4 cl Rye Whiskey for a more spicy, slightly peppery note. Pairs well with a must that has higher acidity.
- Perry Highball with ginger — Add 2 cl ginger syrup and garnish with a thin slice of fresh ginger. Gives the drink a sharp freshness.
Frequently Asked Questions
Can I also use apple must?
Yes, but apple must is usually sweeter and less aromatic than pear must. Reduce the amount to 10 cl and add a splash of lemon juice to maintain the balance.
What ice is best?
Large ice cubes melt more slowly and dilute the drink less. If you only have small cubes, fill the glass halfway with ice, pour the Whisky over it, then add the remaining ice and the must.
Can I shake the drink?
No, the Perry Highball is a built drink. Shaking would melt the ice too quickly and enrich the must with too much carbonation if you’re using Cidre.
