Servings: 1

0.75 oz. blanco tequila 0.75 oz. blanco tequila
0.75 oz. dry vermouth 0.75 oz. dry vermouth
0.5 oz. Campari 0.5 oz. Campari
0.75 oz. lime juice 0.75 oz. lime juice
0.5 oz. simple syrup 0.5 oz. simple syrup
2 oz. soda water 2 oz. soda water

Add all ingredients except for soda to a cocktail shaker with ice, shake good and hard for six to eight seconds, and garnish with a basil leaf and/or a lime wedge.

NOTES ON INGREDIENTS  NOTES ON INGREDIENTS
Lalo Blanco Tequila  Lalo Blanco Tequila
Tequila: The recipe specifically calls for blanco tequila, which will deliver the bright vegetal bite that the cocktail needs. A reposado will still taste good, but it replaces part of that bite with softer vanilla/spice notes that attenuate the final product.  Tequila: The recipe specifically calls for blanco tequila, which will deliver the bright vegetal bite that the cocktail needs. A reposado will still taste good, but it replaces part of that bite with softer vanilla/spice notes that attenuate the final product.
As for brands: Normally I prefer the budget end of the spectrum for things like Margaritas and Palomas (and those are still great in this drink) but in the case of the North Beach Cooler, the tequila’s job is to bring earthy, vegetal complexity, so the more expressive the tequila, the better. Here I’d reach for a blanco that is very high quality but not overwhelmingly rare or expensive, like Lalo Blanco, Don Fulano Blanco, or even Siete Leguas Blanco.  As for brands: Normally I prefer the budget end of the spectrum for things like Margaritas and Palomas (and those are still great in this drink) but in the case of the North Beach Cooler, the tequila’s job is to bring earthy, vegetal complexity, so the more expressive the tequila, the better. Here I’d reach for a blanco that is very high quality but not overwhelmingly rare or expensive, like Lalo Blanco, Don Fulano Blanco, or even Siete Leguas Blanco.
Dry Vermouth: I tried three different versions with three different dry vermouths and could barely tell the difference. The vermouth is important to that balance I talked about earlier, but insofar as brands, use the one that’s physically closest to your pouring hand.  Dry Vermouth: I tried three different versions with three different dry vermouths and could barely tell the difference. The vermouth is important to that balance I talked about earlier, but insofar as brands, use the one that’s physically closest to your pouring hand.
Simple Syrup: Combine equal parts sugar and water and stir until the sugar dissolves. Use hot water and it’ll happen in about 30 seconds. Use room temperature water and it might take as many as 3 minutes.  Simple Syrup: Combine equal parts sugar and water and stir until the sugar dissolves. Use hot water and it’ll happen in about 30 seconds. Use room temperature water and it might take as many as 3 minutes.
Garnish: Leong calls for a basil or mint sprig. Of the two I personally preferred the basil, and if you have some give it a shot—it leans in to the herbaceousness, obviously—but when I make these for myself moving forward (and I will), I think I’ll be skipping the herbs entirely, which every-so gently distract me from what is otherwise a dynamite front palate.  Garnish: Leong calls for a basil or mint sprig. Of the two I personally preferred the basil, and if you have some give it a shot-it leans in to the herbaceousness, obviously-but when I make these for myself moving forward (and I will), I think I’ll be skipping the herbs entirely, which every-so gently distract me from what is otherwise a dynamite front palate.