Sour Strawberry Highball
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A tart, fruity highball where strawberry shrub brings sweetness and a sharp vinegar tang to clean tequila blanco. Light and dry from the club soda.
Method
Stirred
Glass
highball
Difficulty
Medium
🌱 Vegan🌾 Gluten-free
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AdInstructions
- Chill a highball glass.
- Pour in the tequila blanco and the strawberry shrub syrup and stir briefly to combine.
- Add ice until the glass is almost full.
- Top with club soda, pouring it slowly down the spiral of a bar spoon.
- Garnish with a lime wedge.
- Strawberry shrub syrup
- Wash, hull and quarter 450 g (1 lb) ripe strawberries and put them in a bowl with 2 cups (about 400 g) granulated sugar. Toss until coated, then mash the fruit lightly with a fork.
- Cover the bowl and leave it on the counter for an hour, then move it to the fridge for at least a day, two being best. Shake the container now and then to redistribute the contents.
- Stir in 1½ cups (about 350 ml) apple cider vinegar.
- Strain into a bottle with a lid, pressing out as much liquid as possible.
- Keep refrigerated and use within 2 weeks.