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The simplest of summer cocktails, this Texas-born highball combines quality unaged tequila (called blanco or silver) with bubbly mineral water (typically the super-effervescent Topo Chico) with a squeeze of lime.
A hint of salt brightens and enhances flavours; use a tiny bit of optional agave nectar for a rounder, slightly sweet drink. A slice of fresh lime is the classic garnish, but dehydrated lime slices, perhaps home-dried and flecked with spice, provide a flash of colour and heat. Served with Grilled Corn with Ranch, Bacon Bits & Crushed Corn Chips, it makes an ideal starter to any summer barbecue
By Charlene Rooke
1 ½ oz tequila
½ oz fresh-squeezed lime juice
Tiny pinch of flaky or fine sea salt
Dash agave nectar (optional)
4-6 oz sparkling mineral water
Fresh or dehydrated lime wheels for garnish
Pour tequila, lime juice and salt into a highball glass and stir until salt is dissolved. Add agave nectar, if using. Add ice to fill glass, then top with mineral water and stir gently. Garnish with fresh or dehydrated lime wheel and serve.
Makes 1 drink
Fancy Dehydrated Lime Wheels
Using a mandoline or a sharp knife, cut a fresh lime into 2.5 mm (¼ inch) thick slices. For spiced wheels, roll the edges of the slices in seasoning salt, chili-lime salt (such as Tajín), smoked paprika or chili powder. For oven method, place slices on a sheet of parchment on a baking sheet, and dehydrate in lowest oven (150-180°F/65-82°C) for 6 hours or until completely dry and stiff, turning occasionally for even dehydrating. Cool completely on a baking rack. To use a dehydrator appliance, follow manufacturer’s instructions. Makes about 12 slices.
Shop Products for Making This Cocktail
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Don Julio Blanco Tequila 750 ml bottle Special Price $84.95 Regular Price $89.95 Save $5.00 In Stock -
