El Jaibol Tequila Ginger Highball

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El Jaibol Tequila Ginger Highball

(Production: Aimee Nishitoba, Photo: Erik Putz, Food Styling: Zeke Goodwin, Prop Styling: Nicole Billark.)

Celebrate the return of spring with this sweet riff on a classic highball, made with tequila and ginger instead of the more traditional whisky-soda formula.—Christine Sismondo


  • 1 oz Patrón Silver blanco tequila , or another high-quality blanco (clear) tequila
  • 1 oz Giffard Ginger of the Indies Liqueur
  • 1/2 oz Campari
  • 1/2 oz lemon juice
  • 1/4 oz simple syrup
  • 4 oz soda water
  • 3 dashes Dillon's Hot Pepper bitters , or to taste
  • Twist of grapefruit peel , for garnish


  1. Chill tequila and highball glass in the freezer, and soda water in the refrigerator, so that everything is nice and frosty. Cold temperatures are key in a long drink.
  2. Drop a couple of ice cubes into chilled highball glass. Pour in tequila, ginger liqueur and Campari and gently stir for a few seconds. Add lemon juice, simple syrup and soda water.
  3. Top with ice and stir gently again. Add bitters and garnish with grapefruit twist.

Kitchen tip

Giffard Ginger of the Indies liqueur isn’t available in every province. Domaine de Canton and The King’s Ginger are both excellent substitutes. If Dillon’s is hard to find, Scrappy’s, Bittermens and Nickel 9 all make bitters from spicy chili peppers.