From fly fishing bartender JT in Boise –
Here’s another one for your Thirsty Thursday stack, The Tequila Highball. Our team has been making a push over the past couple of years to go back to some of the classics, at least in form, like the highball.
Quality ingredients always yield superior results, and as you guys suggest now and then, very often a more simple combination of ingredients knocks the socks off the 8 or 10 item recipes. This is one of those simple but great combinations.
We tend to prefer St. Germain here, though any of the elderflower liqueurs will do; just be sure and use a good, smooth, sipping anejo tequila too…
Thanks JT; we’ve had a bottle of St. Germain hanging around since playing around with Libby’s Watermelon Margaritas back in May.
And here’s to simplicity that works – at the bar, in the kitchen, on the river and life in general.
Cheers.
1 tsp. elderflower syrup (or cordial)
1 and 1/2 ounces tequila (anejo)
1 lemon (see below)
Club soda
Prep the lemon. Cut two 3 inch by 1 inch strips of lemon zest and slice (thinly) lengthwise. Now cut another 1 inch strip of peel from the lemon and reserve.
Stir. Add the elderflower syrup, tequila and the lemon zest strips to a highball glass filled with ice; stir for 30-40 seconds until well mixed and damn cold. Top with the club soda and stir once more.
Twist. Twist the strip of lemon peel over the drink (you’re expressing oils) and discard.
Enjoy.
