Posie's jalisco soda. Photograph: Rob Lawson/The Guardian. Drink Styling Seb Davis View image in fullscreen Posie's jalisco soda. Photograph: Rob Lawson/The Guardian. Drink Styling Seb Davis The good mixer Cocktails Cocktail of the week: Posie’s jalisco soda – recipe With a champagne cordial base, this is the perfect drink for long, hot nights
Prefer the Guardian on Google This is our take on a refreshing highball or spritz for those warm summer evenings.
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.