Make This Summer Berry Tequila With Ginger Ale
Even among those who profess not to like tequila, this drink goes down superbly
- Serves: 1
- 1 thumb ginger
- Punnet of blackberries
- Punnet of raspberries
- Punnet of strawberries
- 4 shots (100ml/4oz) water
- 4 shots (100ml/4oz) cider vinegar
- 100g/4oz sugar
- 1 bottle reposado tequila
- Highball glasses
- Cubed ice
- Good-quality, chilled ginger ale, to finish Rosemary, to garnish
Peel and chop the ginger, and wash the berries, removing the leaves from the strawberries.
Add the ginger, berries, water, vinegar and sugar to a pan and bring to the boil.
When the berries have begun to break down, simmer for 5 minutes, then stir.
Remove from the heat and allow to cool.
Add the fruit mixture to a big jar together with the bottle of tequila and stir well again.
Allow to infuse for a few hours (or up to a day) and strain through a sieve. Store in the fridge.
To serve, fill a highball with cubed ice and add two shots (50ml/2oz) of the infusion. Top with chilled ginger ale, stir and add a sprig of rosemary.
Magic: Once you’re comfortable with the flavours, you can start to build in accent notes in the garnish or in the infusion – I’ve even cooked down sourdough bread with this for a marvellous malty note. The Summer Berry Tequila has a real warmth, but varying the vinegar can add a subtle twist too – raspberry vinegar works incredibly well.
From Good Things to Drink with Mr Lyan and Friends by Ryan Chetiyawardana, published by Frances Lincoln. Images © Kim Lightbody