First, make the cordial. Put the fizz, sugar and citric acid in a jug, stir to dissolve the sugar, decant into a clean jar or bottle, seal and keep in the fridge for up to two weeks.

Pour the tequila, aromatised wine and champagne cordial into a tall glass, fill with ice and top with soda to taste. Give it a good stir, garnish and serve.

Joe White, Posie, Manchester

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[YouDidNotShow](https://profile.theguardian.com/user/id/115980501) [14 minutes ago](https://discussion.theguardian.com/comment-permalink/175002617)   [YouDidNotShow](https://profile.theguardian.com/user/id/115980501) [14 minutes ago](https://discussion.theguardian.com/comment-permalink/175002617)      0     OK I give in. 12 and 2 more. [Reply](https://profile.theguardian.com/signin?returnUrl=https://discussion.theguardian.com/comment-permalink/175002617&componentEventParams=componentType%3Didentityauthentication%26componentId%3Dsignin_to_reply_comment)

[YodaknowsAll](https://profile.theguardian.com/user/id/100180806) [27 minutes ago](https://discussion.theguardian.com/comment-permalink/175002404)   [YodaknowsAll](https://profile.theguardian.com/user/id/100180806) [27 minutes ago](https://discussion.theguardian.com/comment-permalink/175002404)      0     Ooh, yes please.

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