Highlife

Highlife is a shaken vodka cocktail made with Absolut Vodka, egg white, pineapple juice and triple sec, served in a chilled cocktail glass over ice. Think a Vodka Sour but with a tropical twist.

The tropical sweetness of pineapple juice and the bright citrus character of triple sec work naturally together – balanced and clean, with Absolut Vodka providing a smoothness underneath.

What makes the Highlife genuinely interesting is the egg white – an ingredient more commonly found in classic sours than tropical drinks, giving this one a silky, creamy texture and a frothy head.

Not much is documented about the origins of the Highlife. What we can say is that the combination of vodka, egg white, pineapple juice and triple sec places it firmly in the tradition of the classic sour – a formula that has been producing excellent cocktails for well over a century. The Highlife is a worthy addition to that tradition.

• Shake hard
  The egg white needs a vigorous shake to emulsify properly and create that signature frothy head. A half-hearted shake produces a half-hearted foam. Don’t hold back.
• Double strain
  Always double strain using a Hawthorne strainer and a fine mesh strainer – it removes any ice shards and gives you a clean, smooth pour with an unbroken foam on top. Here’s how to double strain and why it matters.
• Chill your glass
  Place your cocktail glass in the freezer for at least 30 minutes before serving.
• Try a reverse dry shake
  For an even more pronounced foam, try a reverse dry shake – shake the ingredients without ice first, then add ice and shake again. The dry shake emulsifies the egg white proteins more effectively and produces a thicker, creamier head. Check out our article on how to use a cocktail shaker. 

• Use fresh pineapple juice
  The Highlife uses a small amount of pineapple juice – just 10ml – but it still makes a difference. Freshly juiced pineapple has a brightness and natural sweetness that bottled juice can’t replicate. If you have a juicer or blender at home, it’s worth the extra few minutes.

• Use aquafaba instead of egg white
  For a plant-based version, swap the egg white for aquafaba – the liquid left over from cooking chickpeas. It behaves in almost exactly the same way when shaken, producing the same silky texture and frothy head without any animal products. Here’s everything you need to know about aquafaba.
• Add a dash of bitters
  Standard practice for most classic sours – including the Whiskey Sour – a couple of dashes of bitters on top of the foam adds a layer of complexity that the drink benefits from. Orange bitters echo the citrus character of the triple sec, while aromatic bitters bring a warmer, spiced depth that plays well against the pineapple juice. Either works. Both are worth trying.

• Glassware
  Serve in a chilled cocktail glass – the foam deserves to be shown off.
• Garnish
  Our drink recipe doesn’t include a garnish – the foam is the visual. That said, a pineapple wedge on the rim ties back to the pineapple juice in the drink and adds a tropical touch without overcrowding the glass.
• A dash of bitters
  A couple of dashes of aromatic or orange bitters on top of the foam adds both visual interest and a subtle complexity that complements the triple sec and pineapple juice. Standard practice for most classic sours and just as effective here.