Posie's Jalisco soda is a refreshing highball or spritz designed for warm summer evenings, featuring a homemade champagne cordial base. The recipe, created by Joe White of Posie in Manchester, yields one serving.
Champagne cordial base
The cordial requires 100ml of dry champagne, cava, or crémant, 100g of caster sugar, and 5g of citric acid. Combine these in a jug, stir until the sugar dissolves, then decant into a clean jar or bottle. Seal and refrigerate for up to two weeks. This makes 200ml of cordial.
Assembling the drink
For the drink, you need 10ml of tequila (El Rayo's Plata is recommended), 30ml of aromatised wine (such as Lillet Blanc), 30ml of the champagne cordial, soda water to top, a strip of lemon peel, and a green olive for garnish.
Pour the tequila, aromatised wine, and champagne cordial into a tall glass. Fill with ice and top with soda water to taste. Stir well, garnish with the lemon peel and green olive, and serve immediately.
