I made strawberry kvass (tepache de fresa) and wanted to leverage it. This came out a little too sweet for my preference but nice, round, fruity and I do love a pink cocktail.
2 oz tequila (Tequila Ocho Plata)
1 oz St Germain
1 scant oz lemon juice (juice of one not very juicy lemon)
Shaken together, then mixed with 3 oz of the kvass.
If you have never made a tepache/fruit kvass, just do it. Easy beginner level ferment project and so delicious you will want to do it again. Literally just fruit & sugar in water, stir twice a day with a clean spoon. (ETA: when it gets fizzy it’s done, bottle & refrigerate)
Sounds tasty! Interesting about the kvass, I only tried it once and it was made from beetroot. Which wasn’t that great haha. But I can see it being good with fruits!
What is a highball because I swear my dad used to combine boxed wine with something and called it a highball.
Technically it’s just a liquor and soda, so rum & coke or scotch & soda, Paloma are highballs, and this is too complicated to qualify under that definition. I think of it as any cocktail that’s mostly soda. Was he mixing red wine & coke? Calixmoto? I think yeah that would be a highball.
problem is I can’t remember what he was mixing it with for the life of me. It was like the few times he was not drinking beer which was his drink of choice but like holiday parties and such he would do the fancy drink.
In Japan highballs are a shot of whisky with soda water and a lemon slice.
That is one of my favorite drinks, ranch water or scotch & soda with lemon. Squeeze of sour citrus and fizzy watered down tasty strong liquor. It’s almost like LaCroix but good. In general I can taste the strong stuff better if it’s stretched out like that. Straight it is too heavy and I don’t like it as much.
