Tall, simple and sugar free, the Tequila Highball is a refreshing sipper. For a spice variation, try infusing the tequila before mixing it with soda.
Tequila Highball – Photo © Cocktails & Bars
The highball refers to a drink consisting of a spirit and soda water served in a tall glass over ice. The Japanese Highball is the most renowned of all, where a simple mixture of soda water and whisky is served across Japan in highball bars.
The Tequila Highball is as simple as it gets. It’s easy to build and hardly needs a recipe: blanco or silver tequila preferably, and soda water to top. A squeeze of fresh lime is optional. It’s important to use quality 100% agave tequila, the kind you would sip neat not shoot at a party.
According to Dré Masso co-creator of Altos Tequila, simple serves such as tequila and soda highballs are becoming very popular. The trend is very much aligned with consumers opting for something light, fresh and low in ABV.
Earlier in the year, Grain Bar in Sydney offered Habanero Soda as part of their ‘Two Months of Tequila‘ menu. Habanero-infused blanco tequila was topped with soda water and garnished with lemon peel and a dried habanero chilli. Taking the cue from their simple and delicious drink, refer to the instructions below on how to infuse tequila with habanero or jalapeño pepper.
The Tequila Highball is a refreshing sipper, easy to prepare and low in calories. The alternative to gin and tonic, or vodka lime and soda is another example of sugar free cocktails that don’t use artificial sweeteners or compromise on flavour.
Tequila Highball Recipe
Ingredients
- 60 ml blanco tequila (or blanco tequila infused with jalapeño or habanero)
- squeeze of lime (optional)
- soda water to top
Glassware: highball or Collins glass
Garnish: lime peel/jalapeño slice/dehydrated habanero
Method
Build the drink in a tall glass. Add ice cubes, pour the tequila over ice cubes. Add soda water and give it a gentle stir with a barspoon. Garnish to your taste.
* To make jalapeño-infused tequila (or habanero-infused tequila), in a glass jar with a lid, infuse 250 ml of blanco tequila with 1/4 chopped jalapeño or habanero (remove the seeds if you prefer less heat). Leave to stand at room temperature for approximately 15-20 minutes. Taste frequently and once it has reached the desired level of heat, fine strain and bottle.
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