“I wanted to create something with complementing, cooling flavors,” says Stacey Swenson of her “chill summer highball.” The combination of blanco tequila and blanc vermouth pops with notes of fresh cucumber and melon; a splash of coconut milk adds texture. The drink is rimmed with salt kicked up with sesame and Thai chili, introducing a touch of heat with every sip.
- 1 1/2 ounces blanco tequila, preferably Espolón Blanco
- 1/2 ounce blanc vermouth, preferably Dolin Blanc
- 1 ounce fresh honeydew melon juice
- 1/2 ounce coconut milk
- 3 1/2 ounces Fever-Tree Refreshingly Light Cucumber Tonic Water
- 1 lime wedge
Garnish: sesame seed, ground dried Thai chili, sea salt rim
- Cut a small notch in the center of the lime wedge and run it around half the rim of a chilled Collins glass, gently squeezing the lime as you go, coating around two inches of the outside of the glass.
- Add a combination of sesame seeds, ground dried Thai chilis and sea salt (in a 2:2:1 ratio) to a plate and tip the lime-slicked portion of the glass onto its side, parallel to the plate. Gently roll to coat half the rim and outside of the glass with a thick layer of the spice mixture. Gently shake off any excess.
- Combine all the ingredients except the Fever-Tree Refreshingly Light Cucumber Tonic Water in a mixing tin filled with ice and shake until chilled.
- Add the Fever-Tree Refreshingly Light Cucumber Tonic Water to the mixing tin and strain into the chilled, rimmed Collins glass over fresh ice.