Two weeks ago yesterday found Jake and I sitting in the Murray Bar in ‘downtown’ Livingston, sipping cold beers, waiting on a couple of burgers (which were outrageously good), and watching the early summer hipster tourists stroll by on the sidewalk trying damned hard to fit in.
That Wednesday evening was damned hot for early June, though before we finished a little squall blew through, spitting enough rain to wash things down and rattling the bar with a few rousing thunder claps.
It was two days before Jake’s wedding and the frenzy was on; a couple of hours to sneak away and leave the throng of relatives and wedding party was worth a mint.
While Jake was off taking a call, I watched the bartender stir together a long, tall, ice-filled beverage with a flurry of lemon zest strips; the tequila pour was obvious as was the topping with club soda.
The bar matron whisked it by and I popped over and asked the bartender what he’d just created – it was the Livingston Tequila Highball. (Obviously not unique to Livingston, but when the Murray Bar barmeister names the drink – you listen).
‘Nuff said.
Side note on the Murray Bar’s burgers – they’re cooked next door at Gil’s Goods; try the green chile burger for a handful of burger heaven next time you’re in town. And by the way, Gil’s Huevos Rancheros are probably the best I’ve ever seen anywhere. Ever.
1 lemon, with three 3×1 inch strips of zest removed
1 tsp elderflower liqueur
1 and 1/2 ounces anejo tequila
Cold club soda
Prep the lemon. Cut two of the lemon zest slices into thin strips; reserve the third strip. Fill a highball glass with ice.
Make the magic. Into the ice-filled glass stir the elderflower liqueur, tequila and the strips of lemon zest. Stir until well mixed and damned cold.
Top it off with cold club soda, then twist the third strip of zest over the drink to express the oils (and discard).
Enjoy.
