You know the feeling. The playlist is perfect, the appetizers are out, and the doorbell just rang for the third time. Your friends are in the living room laughing at a story you wish you could hear, but you can’t.
Why? Because you’re stuck in the kitchen, measuring one ounce of lemon juice for the tenth time, shaking a single cocktail while the ice melts and your FOMO rises.
You’re not a bartender. You’re a host. And this holiday season, we believe you should actually attend your own party.
The Cure for Kitchen Exile
The friction of hosting is real. You want to serve your guests something better than a warm beer or a glass of wine, but bar quality usually means stuck behind the bar.
Enter the High Camp Highball Shaker.
We designed this shaker with a massive 1-Liter capacity. That isn’t just a spec sheet number; it’s your ticket to freedom. It allows you to batch up to 8 cocktails in a single go. You measure once, shake once, and pour a round for the whole crew.
Suddenly, you’re not the person making drinks in the corner; you’re the person clinking glasses by the fire.
The Recipe: The Batched Cranberry Bourbon "Situation"
We call this "The Situation" because, well, it handles one. It’s the perfect holiday bridge—festive enough for a dinner party, rugged enough for a winter bonfire, and punchy enough to get the night moving.
It balances the warming depth of bourbon with the tart brightness of cranberry and lemon, rounded out by a spiced syrup that smells like the holidays in a glass.
Yields: 6 Cocktails (fitting perfectly in the Highball Shaker with ice)
Ingredients:
- 9 oz Bourbon (Your favorite mid-tier mixing bourbon works great here)
- 4 ½ oz Fresh Lemon Juice (or SourAF if you want to save prep time)
- 3 oz Unsweetened Cranberry Juice
- 3 oz Spiced Simple Syrup
- 6-8 Dashes Aromatic Bitters
- Garnish: Fresh Rosemary sprig and a lemon wheel
Instructions:
- Combine: Remove the strainer and lid of your Highball Shaker. Pour the Bourbon, Lemon Juice, Cranberry Juice, Spiced Syrup, and Bitters directly into the shaker.
- Ice: Fill the shaker about halfway with ice.
- Seal & Shake: Thread the strainer and lid back on tight. Give it a vigorous shake for 15-20 seconds until the outside feels cold (or until you just feel like stopping—the vacuum insulation keeps your hands warm, so you won’t get the frostbite warning).
- Serve: Unscrew the top cap and pour over fresh ice in a rocks glass or High Camp Tumbler.
- Garnish: Slap the rosemary between your palms to release the oils and place it in the glass with a lemon wheel.
Pro Tip: The On-Deck Batch
Here is the secret weapon that separates the Highball Shaker from that tin shaker collecting dust in your cabinet.
Because the Highball is double-wall vacuum insulated, it works like a cooler for your cocktail.
Try this move: Before the party starts, mix your first batch and serve it. Then, immediately mix a second batch right in the shaker with ice. Seal it up and set it on the coffee table.
Because of the thermal insulation, that second batch will stay ice-cold without over-diluting for hours. When your guests are ready for round two, you don’t have to run back to the kitchen and start measuring again. You just pick up the shaker that’s been sitting right there and pour perfectly chilled refills.
Shake Here. Serve There.
The holidays are about connection, not perfectionism. The Highball Shaker looks as good on your coffee table as it does on a bar cart. It’s designed to be displayed, passed around, and shared.
Now you can finally mix like a pro, but relax like a guest.
