This is our take on a refreshing highball or spritz for those warm summer evenings.

Jalisco soda

Serves 1

For the champagne cordial (makes 200ml)
100ml champagne, or cava or crémant – preferably one that’s on the drier side
100g caster sugar
5g citric acid

For the drink
10ml tequila – we use El Rayo’s Plata
30ml aromatised wine – we use Lillet Blanc
30ml champagne cordial (see above and method)
Soda water, to top
1 strip lemon peel, to garnish
1 green olive, to garnish

First, make the cordial. 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.

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.

• Joe White, Posie, Manchester