Ingredients:

  • 2 oz Premium Blanco Tequila (100% de Agave)
  • 1 oz Freshly squeezed lime juice
  • 5 oz Chilled Topo Chico Mineral Water
  • 2 cups Large cubes of filtered water ice
  • 1 tsp Chile-lime seasoning (Tajín)
  • 1 Thick lime wheel for garnish

Instructions:

  1. Chill the glass. Place your highball glass in the freezer for 5 minutes. Note: This prevents the ice from melting the moment it touches the glass.
  2. Rim the vessel. Run a lime wedge around the top edge and dip it into the 1 tsp Chile lime seasoning until the rim is evenly coated and red.
  3. Add the ice. Fill the chilled glass with 2 cups of large ice cubes until the glass is packed to the top.
  4. Measure the tequila. Pour 2 oz of Blanco tequila over the ice.
  5. Add the citrus. Pour in 1 oz of freshly squeezed lime juice. Note: Adding the lime now allows it to mix with the tequila before the water goes in.
  6. Top with bubbles. Gently pour 5 oz of chilled Topo Chico down the side of the glass until the foam reaches the rim.
  7. Briefly incorporate. Use a bar spoon to lift the ice once or twice. Stop before you see excessive bubbling.
  8. Final flourish. Place the thick lime wheel on top and serve immediately.