Mac-Talla Meets Summer: The Tropical Highball

Written By Rebecca Davidson

Summer is the perfect time to explore whisky in unexpected ways. At Mac-Talla, we believe smoky Islay whisky isn’t just for cold nights—it can shine just as brightly in the heat of summer.

That’s why we’ve teamed up with Bran Ford, head bartender at Glasgow’s beloved Kelvingrove Café, to create the Mac-Talla Tropical Highball. This drink strikes a perfect balance between Islay’s rugged smoke and sunny, fruit-forward flavours.

Bran on the inspiration:

“For the Tropical Highball, I wanted to go a bit off-piste. Smoky whisky and tropical flavours aren’t exactly an obvious choice however peat and pineapple are an unlikely match made in heaven. They play off each other so well and the garnish of fresh mint makes the drink extra refreshing. Whisky Tiki!”

🍹 Mac-Talla Tropical Highball

INGREDIENTS

  • 50ml Mac-Talla Terra

  • 20ml Fresh Lemon Juice

  • 10ml Honey Syrup (3:1 ratio)

  • 1 dash Orange Bitters

  • 100ml Pineapple Soda

TOOLS

  • Barspoon

METHOD
Add all ingredients except soda to a highball glass. Stir gently to combine. Top with chilled pineapple soda and garnish.

GLASSWARE: Highball
ICE: Ice Column or Cubes
GARNISH: Large Mint Sprig

Final Sip:
The Mac-Talla Tropical Highball is smoky, zesty, and completely summer-ready. Mix one up, snap a photo, and tag us @MacTallaWhisky. Here’s to bold tradition with a tropical twist.

Rebecca Davidson
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