Recipe | Super Sonic

Last year, Kwant Mayfair shared a Black Cardamom Soda recipe that immediately caught our attention. Elegant, aromatic and yet complex. We couldn’t resist taking it as a starting point, gently tweaking and layering it into something new: a bright, structured highball we’ve come to call Super Sonic.

We built the base around a house-made cardamom soda, letting the spice sit just behind the freshness rather than dominate it. From there, rhubarb and raspberry gin brings a tart, fruit-led lift, apricot brandy adds softness and roundness, and a restrained measure of Campari introduces bitterness and depth. Finished with carbonation, the result is refreshing but sophisticated, with each ingredient given space to speak.

The highball itself is an often-underestimated form. Tall, simple and seemingly effortless, it leaves nowhere to hide. Which is precisely why the details matter. Discover the Richard Brendon Highball. 

Clear ice is essential here. Not just for aesthetics, though the visual purity of a crystal-clear cube in a highball glass is undeniably pleasing, but for performance. Clear ice is denser, melts more slowly and dilutes more predictably, allowing the drink to stay cold and balanced from first sip to last. It keeps the carbonation lively, the aromatics lifted, and the structure intact.

Super Sonic is best enjoyed slowly, in a glass that lets the drink shine. 

Ingredients 

• Cardamom Soda
• Rhubarb % Raspberry Gin
• Apricot Brandy 
• Campari
  
  

Imagery and adapted recipe: Maick Coolen