Yep, it seems I’m still enamored with Sotol at cocktail time.
This is the latest version (IV), and I think I’ve nailed it! Maybe now I will move on to a different spirit? Hmmm.
I was inspired to go back to this by the piece in NY Times by FlorenceFabricant about the 3 lesser-known agave spirits (gracias – FINALLY!). Recognition of the beautiful regional spirits from some of the other Mexican states – you tequila lovers are in for a treat. Try these, they are SO hip.
This is what I made.
2 oz Sotol reposado (Ochos Cientos esta el mejor)
1 oz lemon juice
½ oz Xolotl Almendra, or other almond liqueur that is not overly sweet
¼ oz pineapple demerara simple syrup (or use maple syrup)
2 dashes Peychaud’s Bitters
¼ oz egg whites
Shake all ingredients together with ice until shaker is very cold. Strain into a martini glass rimmed with Fresh Origins hibiscus and/or mint mini-crystals – which you can get here– and slush clapped mint into the drink as garnish.
Makes 1 cocktail