Cocktail of the week: Posie's Jalisco soda recipe

A refreshing highball or spritz for warm summer evenings, the Jalisco soda serves one.

Champagne cordial (makes 200ml): 100ml champagne, or cava or crémant (preferably drier), 100g caster sugar, 5g citric acid. Put the fizz, sugar and citric acid in a jug, stir to dissolve the sugar, decant into a clean jar or bottle, seal and keep in the fridge for up to two weeks.

For the drink: 10ml tequila (we use El Rayo’s Plata), 30ml aromatised wine (we use Lillet Blanc), 30ml champagne cordial, soda water to top, 1 strip lemon peel and 1 green olive to garnish. Pour the tequila, aromatised wine and champagne cordial into a tall glass, fill with ice and top with soda to taste. Give it a good stir, garnish and serve.

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