Toreador Highball
A twist on a Margarita first published in the book Café Royal Bar Book from 1937 by William J. Tarling. It's made by replacing the Triple Sec with Apricot Brandy.
In this Barkonsult version we've added Mandarin & Bergamot soda as well, making it a highball. Garnish with dehydrated bergamot or lime and it's done and ready to be served.
Ingredients
• 40ml Tequila
• 10ml Apricot brandy
• Lime juice
• Three Cents Mandarin & Bergamot Soda
• Glass: The Gats Highball
How to:
Build the ingredients and ice in a glass. Stirr, garnish with lime or dehydrated bergamotand serve!
Ingredients
• 40ml Tequila
• 10ml Apricot brandy
• Lime juice
• Three Cents Mandarin & Bergamot Soda
• Glass: The Gats Highball
How to:
Build the ingredients and ice in a glass. Stirr, garnish with lime or dehydrated bergamotand serve!
