It’s all good vibes and healing aromatics in Paolo Maffietti’s highball twist, the Breezy Johnnie. You can usually find Maffietti behind the bar at awarded Sydney bar Maybe Sammy, and for this concoction he follows the bar’s penchant for creativity.

Maffietti, rather expectedly, has taken things up by more than a few notches with this drink. For one, he uses a bit of palo santo, a South American tree. Yep, you read that correctly. Why? “Because, according to shaman history of South America, it was used to clear negative energy around you,” he says. Since his A-class cocktail is centred on positive energy — and, let’s face it, we need some after this last year — we reckon palo santo is a superb addition. Plus, the wood brings a fragrant smoky, vanilla-infused spice to cocktails. Maffietti also uses plum bitters, which, thanks to its tart sweetness, he calls a “game changer”.

Don’t be intimidated, though — it is called Breezy Johnnie for a reason. Not only named after its mix of refreshing, uplifting ingredients that complement the chocolate and smoke notes of Johnnie Walker Black Label, but it’s also a drink you can make at home — once you get you track down some palo santo sticks and get your cordial prepped, that is.

Opulent Brisbane speakeasy Savile Row has one helluva whisky collection. So, it goes without saying that bar manager Tim Speechly stirs up some seriously good whisky-based tipples. And, luckily for you, he’s all about keeping cocktails approachable — especially if you’re making them at home. We asked for a twist on the highball, and he delivered with his Get Real cocktail. Speechly says the drink is ideal for chilled out afternoons — and “easy as hell’ to make. Result.

Apples are the star of Speechly’s concoction, which gives a nod to the zesty apple profiles of Japanese whisky that’s often a favourite in highballs. As for the booze, he uses Melbourne-made whisky Starward Two-Fold for its bold, sweet-yet-spicy flavour profile and smooth mouthfeel. He’s also added a hint of absinthe — AKA the green fairy — to the mix. “Bartenders have been doing it for years, but putting a little absinthe in things just makes it better,” he says. “It creates a subtle complexity that makes the drink all come together.”

For Katya Owens, venue manager at buzzing Melbourne cocktail den The Everleigh, simplicity is key, with classic techniques at the heart of every drink. The 1920s-inspired bar takes a page from ‘the golden age’ of cocktails, when fixes, fizzes, old-fashioneds, sours and sazeracs were à la mode. So, naturally, Owens has brought an elegant twist to the classic whisky tipple, which she’s dubbed Fourth Quarter.

“The classics give you a structure and then that’s how modern classics are created, where you infuse other flavours on that ground base that’s really balanced,” she says.

This medley of flavours is reminiscent of popular ginger-forward beverages on The Everleigh’s menu, but comes with a bit of extra kick. Her use of Glen Grant 10 YO single malt scotch is a smart one, too, as its light, malty notes pair perfectly with the sour citrus of the lime juice. Best of all, though, is that it’s easy-as to make — but still an impressive glass of whisky goodness.

Want to hear top Aussie whisky producers talk about their secrets to mixing up a good tipple? See Fever-Tree’s video below.

Keen to whip up a highball at home? Purchase Fever-Tree Dry Ginger Ale via the Woolworths website and get mixing. And, if you’d like to learn more about the classic cocktail, check out our lowdown on the highball article.

Top image: Trent van der Jagt