A popular Manchester establishment, Posie, has shared its recipe for a refreshing summer cocktail, the 'Jalisco soda'. Developed by Joe White from Posie, the drink is presented as an ideal highball or spritz for those seeking a cool beverage during warmer weather.
The cocktail's unique element is a homemade champagne cordial, which forms the base of the drink. This cordial is prepared using champagne (or a similar dry sparkling wine like cava or crémant), caster sugar, and citric acid. The instructions suggest combining these ingredients in a jug, stirring until the sugar dissolves, and then storing the cordial in a sealed jar or bottle in the refrigerator for up to two weeks.
Once the cordial is prepared, the assembly of the 'Jalisco soda' is straightforward. The recipe calls for 10ml of tequila, 30ml of an aromatised wine (specifically mentioning Lillet Blanc), and 30ml of the pre-made champagne cordial. These liquids are poured into a tall glass, which is then filled with ice and topped with soda water to taste. A good stir is recommended before garnishing.
For presentation, the recipe suggests a strip of lemon peel and a green olive. This combination of ingredients aims to create a balanced and light drink, suitable for extended enjoyment on summer evenings. The emphasis on a homemade cordial allows for a degree of customisation and freshness not always found in pre-mixed options.
The sharing of such recipes by hospitality venues provides an opportunity for the public to replicate professional-standard drinks at home, potentially fostering a greater interest in mixology and home entertaining. It also highlights the creativity within the UK's bar scene, making sophisticated drinks more accessible to a wider audience.