Cocktail of the week: Posie’s jalisco soda – recipe | The good mixer
This is our take on a refreshing highball or spritz for those warm summer evenings. Jalisco soda Serves 1 For the champagne cordial (makes 200ml)
This is our take on a refreshing highball or spritz for those warm summer evenings. Jalisco soda Serves 1 For the champagne cordial (makes 200ml) 100ml champagne, or cava or crémant – preferably one that’s on the drier side 100g caster sugar 5g citric acid For the drink 10ml tequila – we use El Rayo’s Plata 30ml aromatised wine – we use Lillet Blanc 30ml champagne cordial (see above and method) Soda water, to top 1 strip lemon peel, to garnish 1 green olive, to garnish First, make the cordial.
Put the fizz, sugar and citric acid in a jug, stir to dissolve the sugar, decant into a clean jar or bottle, seal and keep
in the fridge for up to two weeks. Pour the tequila, aromatised wine and champagne cordial into a tall glass, fill with ice and top
with soda to taste. Give it a good stir, garnish and serve.
The BriefWire