Tropigoth highball

Tropigoth highball

This long, refreshing cocktail gives our Classic whisky's smooth, fruity flavours a tropical twist, almost as if Speyside were home to coconut palms and exotic fruits.

  • 60ml Glen Moray Classic
  • 30ml hibiscus guava shrub*
  • 45ml coconut water
  • 15ml fresh lemon juice
  • Soda water, to taste


Add everything except the soda water in a highball glass. Then add ice and top with soda. Slàinte!

*Hibiscus Guava Shrub:  Add 1 cup guava puree, 1 1/2 cup demerara sugar, and 1/2 cup dried hibiscus flower in a small saucepan. Cook until the sugar has diluted and the hibiscus colour has been extracted. Strain and add ½ cup malt vinegar. Let cool.

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