The Cantina Highball
This time we're going equal parts spiced margarita cordial and tequila. This is a paloma variation.
The Cantina Highball
Rated 5.0 stars by 1 users
Category
Cocktails
Author:
The Educated Barfly
Servings
1 cocktail
The Cantina Highball cocktail recipe
Ingredients
-
1 1/2 oz (45 ml) Clarified Margarita Cordial
-
1 1/2 oz (45 ml) Blanco Tequila (Volans)
Top
-
Grapefruit Soda (Squirt, Jarritos, or Pink Grapefruit)
Clarified Margarita Cordial
-
1 cup (240 ml) Lime Juice
-
1/2 cup (120 ml) Cinnamon Syrup
-
1/2 cup (120 ml) Orange Liqueur (Cointreau or Curaçao)
-
3/4 cup (180 ml) Whole Milk (or Coconut cream)
Directions
Add all ingredients except Top to a Highball glass.
Add ice.
Top.
Enjoy!
Clarified Margarita Cordial
Add all ingredients, except whole milk, in a container.
Mix the solution thoroughly with a spoon.
Set aside.
Add whole milk in a separate container, let it reach room temperature.
Pour the lime and syrup solution into the milk slowly so it curdles over time for a better filtration.
Let the mixture sit for at least 30 minutes, though 8 to 24 hours overnight is highly suggested for better separation.
Prepare a container with a pre-wet coffee filter.
Pour the mixture into the filter. It will run cloudy at first; let it run until it begins to drip clear.
Once it drips clear, switch out the bottom container and pour the initial cloudy solution back into the filter.
Let the solution drip undisturbed for a few hours until fully clarified.
Store in the refrigerator for up to 3 to 4 weeks.
