1/2 jigger Sherry (1 oz Lustau Amontillado)
2 tsp Pineapple Syrup (3/4 oz)
2 dash Lemon Juice (1/2 oz)
Drop 1 piece of ice into a Highball glass (shake with ice and strain into a cocktail glass).
A few Fridays ago, I turned to Tom Bullock's 1917 The Ideal Bartender to a whiskey-sherry drink recipe that I had previously passed over. The sticking point was that the Bizzy Izzy Highball was not a Highball since it had no carbonation by was more of a tall Sour, Daisy, or Cooler. To get away from that, I scrapped the glassware presentation especially since one ice cube (unless it was a large one) would barely fill the glass especially given the volumes and I went with serving it up. Otherwise, the drink seemed like it could do no wrong and appeared like something that you might see on the menu sometime in the last 5 years in a craft cocktail bar.