Posie, a bar in Manchester, has created a refreshing highball or spritz for warm summer evenings: the Jalisco soda. This cocktail features a homemade champagne cordial base, tequila, and aromatised wine, topped with soda water.
Ingredients for the Champagne Cordial
The cordial, which makes 200ml, is made with 100ml of dry champagne, cava, or crémant, 100g of caster sugar, and 5g of citric acid. These ingredients are stirred together until the sugar dissolves, then stored in a sealed jar in the fridge for up to two weeks.
How to Make the Jalisco Soda
For one serving, pour 10ml of tequila (such as El Rayo's Plata), 30ml of Lillet Blanc, and 30ml of the champagne cordial into a tall glass. Fill the glass with ice and top with soda water to taste. Stir well, then garnish with a strip of lemon peel and a green olive. Serve immediately.
This cocktail is perfect for long, hot nights, offering a balance of flavours from the tequila, aromatised wine, and the sweet-tart cordial. Joe White, of Posie in Manchester, developed the recipe.
