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Espolòn Tequila is about to become the MVP of your bar cart.
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First things first, we need a blanco (or silver) tequila. Blanco tequila is unaged, bright and crisp, and it brings green and earthy flavours. That makes it perfect for cocktails. Your blanco should be delicious and reliable – Espolòn Tequila (FYI, Spanish for ‘spur’) is just that. It’s a perfectly balanced blanco, made from 100% Blue Weber agave. You can expect notes of sweet tropical fruits, a little lemon zest and a touch of pepper, vanilla bean and grilled pineapple. Yum. That all makes it brilliant for cocktails (if you’re after a sipper, allow us to point you to the Espolon Añejo Tequila).
Espolòn, which turns 30 this year, was founded by the late Cirilo Oropeza in the high-altitude Mexican region of Los Altos de Jalisco. The bottles are wrapped (literally) in history. The label, which you may have spotted on the shelves at Dan’s, was inspired by two Mexican icons – artist Jose Guadalupe Posada and the rooster (a symbol of national pride). Cirilo wanted to create a high-quality tequila that was for everyone, and we know he’d agree that the Tequila Highball is for everyone, so let’s get stirring.
The beauty of a Tequila Highball is that anyone can whip one up. The key to making a highball is remembering that they’re simple serves with usually just two or three ingredients. But that means you can taste everything, so don’t skimp on the quality – there’s nowhere to hide in a Highball. That also means you need a reliable tequila – Espolòn, obvs.
Like we said, anyone can make a Highball, but we have some top tips on how to make sure yours absolutely slaps. You’ve got yourself a bottle of Espolòn Blanco, now you need some quality ice. We’re not talking about those slightly hazy cubes sitting in the freezer tray – we want clear ice (we have a whole explainer on how to make it). Along with the ice, you can also pop your highball glasses in the freezer before making your cocktails to ensure your drinks are as chilled as possible. Hot tip – like a Martini, Highballs are always stirred, never shaken. Stirring a cocktail is similar to kneading dough – you need to be gentle and not overwork it to keep the clarity and not dilute the drink.
After some ideas? Read on for five simple Tequila Highballs to make at home.
If tequila is the ‘It’ girl of spirits, then the Paloma is the hottest accessory, not to mention it’s the national drink of Mexico. The Paloma is a total IYKYK drink, especially when everyone’s ordering Margs.
How to make it:
- Run a lime wedge around the rim of your highball glass and then roll it in salt
- Fill the glass with plenty of ice, pour in 45mL of Espolòn Blanco, 15mL of lime juice and top with 120mL pink grapefruit soda
- Stir to combine and garnish with the lime wedge
Where are we serving the Paloma? We’re thinking a DIY karaoke night. Call your friends, pull out the microphones and cue the Shania Twain because you’re in for a night of (very) questionable singing. There's no time to cook when the karaoke machine is calling, so it's pizza for everyone (pepperoni, the lot, margherita – you get it).
Love a Marg but can’t always be bothered breaking out the shaker? Well, let us introduce you to Ranch Water. It has the zing of a Marg with some extra sparkle from the soda.
How to make it:
- Add 45mL of Espolòn Blanco, 15mL of lime juice and a pinch of salt to your highball glass, and stir until the salt dissolves
- Add enough soda water until the glass is three-quarters full, then stir gently again, and fill the glass with ice
Ranch Water is screaming to be paired with a viewing of America's Sweethearts: Dallas Cowboys Cheerleaders. And if we’re turning up the Texan, pair it with some chili con carne.
Hot take: the Batanga is the most underrated tequila-based cocktail. Three words: tequila, cola, lime.
How to make it:
- Salt the rim of your highball and fill it with ice
- Add 45mL of Espolòn Blanco, 15mL of lime juice and 120mL of cola, and add a lime wheel to garnish
If you’re already Batanga-initiated, then you know it’s usually stirred and served with a knife, particularly the one that cut the limes so that all that good stuff (the juice and the zest) makes it into your glass. Do you or one of your mates happen to own a slushy machine? Trust us, a frozen Batanga is the way to go. You’ll just need to add a little sugar syrup to stabilise it (we like a 90:10 ratio). Serve the Batanga with some very sticky Korean fried chicken.
If you love a Vodka, Lime and Soda or a G&T then the Tequila Tonic should be right in your wheelhouse. Not only is it simple and delicious but as a two-ingredient cocktail it’s also super economical (we love).
How to make it:
- Add 45mL of Espolòn Blanco to a glass
- Squeeze the juice from a lime wedge (15mL) and drop it in
- Top with your favourite tonic (120mL), and gently stir to combine
It’s sushi night, so head to your local market and snap up some fresh sashimi (pro tip: ask them to slice it for you) and you’ll want a few spicy tuna rolls, too. The green, earthy notes of the blanco will go toe-to-toe with the fish, while the tonic will cut right through the heat from the chilli.
The Moscow Mule walked so the Mexican Mule could run. Where the OG heroes vodka, the Mexican Mule is all about tequila.
How to make it:
- Add 45mL of Espolòn Blanco, 15mL of fresh lime juice and 120mL of ginger beer to your glass
- Stir gently to keep that fizzy goodness, fill your glass with cubed ice and garnish with a lime wedge
Saturday night in? We’re going for a full Mexican feast – a lot of guac and chips, elote (AKA corn on the cob slathered with mayo, cheese, chilli powder and lime juice), jalapeño poppers and, of course, corn tortillas filled with the likes of slow-cooked pork, beef or chicken (choose your own adventure here), or mushrooms if you’re going for a vegetarian menu.
