Ranch Water

• 1.5 oz Desert Door Original Texas Sotol
• Topo Chico
• Lime Wedge

Open Topo Chico. Drink or pour out to just below the circle logo on the bottle. Add in Desert Door to top. Squeeze Lime. Enjoy with our Ranch Water inspired playlist: https://rb.gy/0qq5ix

Desert Paloma

• 1.5 oz Desert Door Original Texas Sotol
• 1.5 oz Fresh Grapefruit Juice
• 0.5 oz Fresh Lime Juice
• 0.5 oz Agave Nectar

Combine all ingredients in a shaker. Add ice. Shake vigorously. Strain into rocks glass. Add fresh ice and garnish with a grapefruit wheel.

Peach River Rita

• 1.5 oz Desert Door Original Texas Sotol
• 0.5 oz Lime Juice
• 0.5 oz Peach Puree
• 0.5 oz Agave Nectar
• Coarse Salt (Optional Garnish)
• Lime Wheel (Optional Garnish)

Combine sotol and juices ingredients in a shaker. Add ice. Shake. Rim glass with salt + fill with ice. Strain cocktail in glass.

The Evergreen

• 1.5 oz Desert Door Original Sotol
• 1.5 oz Fresh Lime Juice
• 0.5 oz Agave Nectar
• Cucumber
• Mint

Muddle cucumber and mint in shaker. Add sotol, lime Juice, agave nectar, and ice. Shake. Strain into glass with fresh ice and garnish with cucumber.

TALL TALE TEXAN TEA

• 1 oz Desert Door Oak-Aged Sotol
• 1 oz Desert Door Original Texas Sotol
• 1 oz Lemon Juice
• .5 oz Kola Syrup
• 2 oz Topo Chico

In a shaker combine Sotol, lemon and Kola syrup with ice. Shake well. Strain over glass full of ice. Finish off with Topo Chico and a lemon wheel to garnish.

Sotol'd Fashioned

• 2 oz Desert Door Oak-Aged Texas Sotol
• 0.25 oz Cane Sugar
• 2 Dashes Angostura Bitters
• Orange Wheel
• 1 Luxardo Cherry with a spoonful of juice

In an Old Fashioned glass, muddle bitters, sugar, and orange wheel. Remove rind. Add sotol and one large ice cube. Stir. Garnish with a cherry and orange wheel.

Swish of a Tail

• 2 oz Desert Door Oak-Aged Texas Sotol
• 3 Lemon Wheels
• 6 Mint Leaves
• 0.5 oz Agave Nectar

Muddle three lemon wheels and six mint leaves in a shaker. Add sotol, agave, and ice. Shake vigorously. Strain over crushed ice. Use lemon and extra mint to garnish.

Ranch Water

• 50mL Bottle of Desert Door Original Texas Sotol
• Topo Chico
• Lime

Open Topo Chico. Drink or pour out to just below the circle logo on the bottle. Add in Desert Door to top. Squeeze Lime.

Amarillo By Morning

• 50mL Bottle of Desert Door Original or Oak-Aged Texas Sotol
• Can of High Brew Mexican Vanilla

Open can. Take a large sip. Add in Desert Door.

Sotol + Coke

• 50mL Bottle of Desert Door Oak-Aged Texas Sotol
• Bottle of Mexican Coke
• Lime Wedge

Open Mexican Coke. Drink or pour out to the bottom of the bottle neck. Add in Desert Door to top. Squeeze lime.

Matadoor

• 50mL Bottle of Desert Door Original Texas Sotol
• 6 oz Can Dole Pineapple Juice
• Lime Wedge or Juice
• Chili Lime Salt (Optional, For Rim)

Before cracking open the can, rub lime wedge around the rim. Dip can rim in chili lime salt. Open can and take a big sip of pineapple juice. Squeeze lime and pour in the Desert Door.

Marfa Mule

• Three 50mL Bottles of Desert Door Original Texas Sotol
• Bottle of Bundaberg Ginger Beer
• Lime

Add ice to 3 glasses or mugs. Pour one bottle of Desert Door in each and top with ginger beer. Squeeze limes.

Blistering Sun

• 50mL Bottle of Desert Door Original Texas Sotol
• 5.5 oz Can of Mr and Mrs T's Original Bloody Mary Mix
• Hot Sauce
• Coarse Sea Salt
• Lime or Lemon Wedge

Before cracking open the can, rub lime or lemon wedge around the rim. Dip can rim in salt. Open can and pour out a big sip. Pour in the Desert Door and add hot sauce to taste.

Round of Ranch Waters

• 200mL Flask of Desert Door Original Texas Sotol
• Case of Topo Chico
• Limes

Open Topo Chicos. Drink or pour out to just below the circle logo on the bottle. Add in Desert Door to top. Squeeze Lime. Keep stashed in the cooler for round two.

Spiked Mocha

• 2 oz Desert Door Oak-Aged or Original Texas Sotol
• Instant Coffee Packet
• Hot Chocolate Packet
• Sugar (to taste)
• Water

Make coffee and hot chocolate using the directions on their packaging. In a camp mug add sotol and top with equal parts coffee and hot chocolate (we recommend 3 oz of each). Add sugar to taste.

Maple Sotol'd Fashioned

• 2 oz Desert Door Oak-Aged or Original Texas Sotol
• 1 Teaspoon Maple Syrup (0.25 oz)
• 2 Dashes Angostura Bitters
• Orange Peel

Stir syrup, bitters, and sotol in your cup. Using your pocket knife, peel an orange over cocktail and place on top. Add ice.

THE CHERRY RED RAIDER

• 2 oz of Desert Door Pollinator
• 0.5 oz Liber and Co Grenadine Syrup
• Sprite or Grapefruit Sparkling Water (depending on how sweet you want it)
• Lemon & lime wheel for garnish

Add grenadine to the bottle of the glass, then ice, then Pollinator, and top with Sprite or Grapefruit Sparkling Water. Garnish rim with lemon and lime wheel.

THE BUMBLER

• 1.5 oz of Desert Door Pollinator
• 2 oz fresh lemon juice
• Soda water or seltzer
• Lemon wheel for garnish
• Salt rim
• Honey (if you wish)*

Rim a tumbler glass with salt and fill to the top with ice. Add Pollinator and fresh lemon juice. Top with soda water or seltzer, then stir. Garnish with a fresh lemon wheel. *If you want to sweeten it up. Start with honey and Pollinator in the glass before adding ice. Stir the two together until honey is dissolved and then continue to build the drink.

THE LEAF CUTTER

• 4 mint leaves
• 5 thick cucumber slices
• 1 large egg white
• 1.5 oz Desert Door Pollinator
• 0.5 oz fresh lemon juice
• 1 oz honey simple
• 0.25 ounce St-Germain Elderflower Liqueur
• Angostura Bitters

Muddle mint and cucumbers. Add egg white, pollinator, fresh lemon juice, honey simple, St.-Germain, and bitters. Shake first with no ice, add ice and shake again. Serve over fresh ice in a highball glass. Garnish with dried lemon and orange flower flower.