clock menu more-arrow no yes

Filed under:

Stir Up a Tequila y Tonic in Five Minutes Flat

Welcome to A Drink You Can Actually Make, Eater's first ever recipe series dedicated to simple cocktails from new bars across the country.

Eight Row Flint's Tequila y Tonic.
Eight Row Flint's Tequila y Tonic.
Joshua Black Wilkins

Ryan Pera and Morgan Weber (Revival Market, Coltivare) named their newish Houston bar Eight Row Flintwhich they describe as a "modern Texas ice house"after an heirloom varietal of corn. And it's here that they're focusing on tortillas and whiskey. But in crafting A Drink You Can Actually Make, Weber looks to tequila, and explains: "The worst place in the world to try and get a passable drink is the open bar at a wedding. Years ago, a buddy of mine introduced me to his go-to wedding drink of choice: tequila and tonic. Every open bar has a bad bottle of Cuervo and some Schweppes tonic sitting around the back. Squeeze enough of those tiny limes in it, and the drink doesn't become just passable, it is actually delicious. I have had more tequila and tonics over the years than I care to admit. For Eight Row Flint, we decided to re-think this combination a little bit—finding the sloe gin and a dash of elderflower to take it to new places. In a pinch, substituting sweet vermouth for the sloe gin accomplishes similar, tasty goals. Once the lime juice and tonic are added, don't stir too much. We want to preserve as much of that exciting carbonation as possible."

Tequila y Tonic
Makes 1

2 ounces blanco tequila, such as Siembra Valles
1/2 ounce sloe gin or sweet vermouth 
1/8 ounce elderflower liqueur, such as St-Germain
4 ounces tonic water, such as Fever-Tree Elderflower
1 ounce fresh lime juice
lemon wheels (garnish)

Combine tequila, sloe gin or vermouth, and elderflower liqueur in a mixing glass with ice. Stir until mixture is chilled. Strain into a rocks glass with ice, and top with tonic water and lime juice. Stir gently and garnish with lemon wheels.

Eight Row Flint

1039 Yale Street, , TX 77008 (832) 767-4002 Visit Website

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day