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Cocktails

Tomatillo Bloody Mary

  • 2 oz Desert Door Original Sotol
  • 5 oz Roasted Tomatillo Salsa
  • 1 oz Fresh Lemon Juice
  • 3 Dashes of Worcestershire
  • 1 Tbsp of Horseradish
  • 2 Serrano Slices

Combine all ingredients into tin shaker. Muddle Serrano. Dry Shake (no ice). Strain into Hurricane or Pint glass. Add fresh ice. Garnish with fresh tomatillo, red jalapeño, and fresh crushed black pepper over top.

Desert Door Margarita

  • 1.5 oz Desert Door Original Sotol
  • 2.5 oz Fresh Lime Juice
  • 0.5 oz Ancho Reyes Poblano
  • 1 oz Orange Liqueur

Add all ingredients to a shaker filled with ice and shake vigorously for 8–10 seconds. Strain into a chilled cocktail glass or rocks glass filled with fresh ice. Garnish with a lime wheel or a sotol leaf.

Desert Oasis Smash

  • 2 oz Desert Door Original Sotol
  • 1 oz Fresh Lime Juice
  • 0.5 oz Simple Syrup
  • 0.5 oz Elixir G Ginger Syrup
  • 4 Blackberries
  • 0.5 oz Pomegranate Juice

Combine all ingredients into tin shaker. Muddle blackberries. Add ice. Shake vigorously for 8–10 seconds. Fine strain into rocks glass. Add fresh ice. Garnish with 2 blackberries and candied ginger through skewer with thyme sprig.

Desert Lady

  • 1 oz Desert Door Original Sotol
  • 0.75 oz Elderflower Liqueur
  • 0.5 oz Fresh Lime Juice
  • 2.5 oz Ginger Ale
  • 1 oz Fresh Blood Orange Juice

In a serving glass, combine Desert Door, elderflower, lime juice, and ginger ale. Top glass with ice. Slowly pour in blood orange juice. Garnish with blood orange slices and fresh lemon thyme sprigs.

Chihuahua Michelada

  • 1 oz Desert Door Original Sotol
  • 1 oz Bloody Mary Mix
  • 0.5 oz Fresh Lemon Juice
  • 0.25 oz Worcester Sauce
  • 2 Dashes Firewater Bitters or 2 Serrano Slices Muddled
  • Top Off with Mexican Beer
  • Half Thick Rim Glass with Equal Parts Sugar, Salt, and Tajin

Combine all ingredients into shaker except beer. Muddle serrano if not using firewater bitters. Dry shake (no ice). Fine strain into pint glass. Add 1 large ice block or 3-4 smaller ice cubes. Top off with Mexican beer. Garnish with large basil leaf, lemon wheel, and serrano through skewer.

Marfa Mule

  • 1.5 oz Desert Door Original Sotol
  • 1 oz Fresh Lime Juice
  • 1 oz Ginger Purée
  • 4 Basil Leaves
  • Top off with Ginger Beer

Combine all ingredients into tin shaker. Muddle herbs. Add ice. Shake vigorously for 8–10 seconds. Fine strain into copper mug or rocks glass. Add fresh ice. Top off with ginger beer. Garnish with lime wheel and candied ginger

Café Driftwood

  • 1 oz Desert Door Original Sotol
  • 1 oz Caffe del Fuego Coffee Liqueur
  • 0.5 oz Orange Liqueur
  • Lemon Squeeze

Combine all ingredients into tin shaker. Add ice. Shake vigorously for 8–10 seconds. Fine strain into coupe glass. Garnish with large orange peel laid across back of glass with pulp side facing upwards with star anise, coffee beans, and a black cherry.

The Cougar

  • 1 oz Desert Door Original Sotol
  • 0.5 oz Elderflower Liqueur
  • 0.5 oz Cocchi Americano
  • Lemon Zest
  • Orange Bitters

Combine all ingredients into tin shaker. Add ice. Shake vigorously for 8–10 seconds. Fine strain into chilled coupe glass. Garnish with lemon peel.

The Paloma

  • 2 oz Desert Door Original Sotol
  • 0.75 oz Fresh Grapefruit Juice
  • 0.5 oz Fresh Lime Juice
  • 0.25 oz Agave Nectar
  • Splash of Grapefruit Soda (Suggested Topochico Grapefruit Soda)

Combine all ingredients into shaker. Add ice. Shake vigorously for 8–10 seconds. Fine strain in rocks glass. Add fresh ice. Garnish with a grapefruit wheel.

Blackberry Pomegranate Ginger Smash

  • 2 oz Desert Door Oak-Aged Sotol
  • 1 oz Fresh Lime Juice
  • 0.5 oz Simple Syrup
  • 0.5 oz Elixir G Ginger Syrup
  • 4 Blackberries
  • 0.5 oz Pomegranate Juice

Combine all ingredients into tin shaker. Muddle blackberries. Add ice. Shake vigorously for 8–10 seconds. Fine strain into rocks glass. Add fresh ice. Garnish with 2 blackberries and candied ginger through skewer with thyme sprig.

Sotol’d Fashioned

  • 1 oz Desert Door Original Sotol
  • 1 oz Rye Whiskey
  • 2 Dashes Angostura Bitters
  • 2 Dashes Chocolate Bitters
  • 0.25 oz Cane Sugar
  • 0.25 oz Tamarind Syrup

In an Old Fashioned glass, muddle the bitters, sugar, orange wheel, cherry and a splash of soda. Remove the orange rind, add the sotol and rye and fill with ice. Garnish with a fresh orange wheel and cherry.

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