Prep the glass: Fill a tall highball or pint glass to the top with ice. If salting the rim, swipe a lime wedge around the rim and dip in coarse salt before adding ice.
Add tequila and lime: Pour 2 ounces blanco tequila over the ice, then add 1 ounce fresh lime juice.
Top with bubbles: Slowly add 4–6 ounces cold sparkling mineral water. Start with 4 ounces, taste, and add more for a lighter drink.
Gently stir: Use a long spoon to give it two or three quick stirs—just enough to mix without knocking out the carbonation.
Garnish and serve: Add a lime wedge and serve immediately while everything’s icy and fizzy.
Chill everything: Keep tequila, limes, and mineral water cold. Colder ingredients hold carbonation and taste cleaner.
Use big ice: Larger cubes melt slower and keep the drink crisp instead of watery.
Mind the pour order: Tequila and lime first, bubbles last. You’ll keep more fizz.
Taste as you build: Adjust with a splash more lime for brightness or more mineral water for lower ABV.
