Sandia Highball

Written By Daniel Zajic

SANDIA HIGHBALL

  • 1 oz. / 30 ml. tequila blanco

  • 1 oz. / 30 ml. Aperol

  • 1 oz. / 30 ml. fresh watermelon juice

  • ½ oz. / 15 ml. fresh lime juice

  • ¼ oz. / 7.5 ml. ginger syrup

  • 1–2 oz. / 30–60 ml. soda water, to top

METHOD
add all ingredients to shaker tin except soda water / add ice and shake until chilled / strain into glass over fresh ice / top with soda water (or add this to glass first which helps it incorporate better) / garnish with mint bouquet

ABOUT
I posted a patio cocktail to my story over the weekend and folks asked what the specs were. I honestly just took this delicious Sandia recipe, created in 2016 by David Valdez at Simbal (Little Tokyo, Los Angeles; now closed), and turned it into a highball by adding soda water. It turned an already refreshing drink into something even lighter and perfect for hot afternoons. Cheers y’all!

Daniel Zajic
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