This is our take on a refreshing highball or spritz for those warm summer evenings.Jalisco sodaServes 1For the champagne cordial (makes 200ml)100ml champagne, or cava or crémant – preferably one that’s on the drier side100g caster sugar5g citric acidFor the drink10ml tequila – we use El Rayo’s Plata30ml aromatised wine – we use Lillet Blanc30ml champagne cordial (see above and method)Soda water, to top1 strip lemon peel, to garnish1 green olive, to garnishFirst, 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.
Joe White, Posie, Manchester
