Cocktails
Desert Paloma
- 1.5 oz Desert Door Original Sotol
- 1.5 oz Fresh Grapefruit Juice
- 0.25 oz Agave Nectar
- Splash of Soda
- Dash of Bitters
- Squeeze of Lime
Combine all ingredients except soda into shaker. Add ice. Shake vigorously for 8–10 seconds. Fine strain in rocks glass. Add fresh ice, top off with soda, and garnish with a grapefruit wheel.
Tomatillo Bloody Mary
- 2 oz Desert Door Original Sotol
- 5 oz Roasted Tomatillo Salsa
- 1 oz Fresh Lemon Juice
- 2 Dashes of Worcestershire
- 2 Serrano Slices
- 1 oz Fresh Lime Juice
Combine all ingredients into tin shaker. Muddle Serrano. Dry shake (no ice). Strain into pint glass. Add fresh ice. Garnish with fresh tomatillo, red jalapeño, and fresh crushed black pepper or chili powder 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.
Chihuahua Michelada
- 1 oz Desert Door Original Sotol
- 1 oz Bloody Mary Mix
- 0.5 oz Fresh Lemon Juice
- 0.25 oz Worcestershire 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
- 1.5 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
- 1.5 oz Desert Door Original Sotol
- 0.5 oz Elderflower Liqueur
- 1 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.
