From Stephanie Andrews, Spindle Bar, Charlotte, North Carolina
1½ ounce blanco tequila
½ ounce Manzanilla sherry
1 ounce cucumber-infused simple syrup
¾ ounce lime juice
10 mint leaves, plus more for garnish
Topo Chico to top
In a cocktail tin, combine all ingredients except Topo Chico. Press mint with a muddler to release oils. Shake for 10 seconds, then strain into a collins glass. Top with about 2 ounces of Topo Chico, then add ice. Garnish with fresh mint.