Seasonal River Rita (Batch - Serves 8-10)

• 15 oz Desert Door Original Texas Sotol
• 15 oz White Cranberry Juice
• 5 oz Fresh Lime Juice
• 2.5 oz Agave Nectar
• Rosemary, Cranberries, and Salt (Optional)

Add juices, sotol, and agave to punch bowl or pitcher. Stir vigorously. Top with cranberries and rosemary. Optionally, salt the rims of serving glasses. Let guests self serve.

Desert Door Sangria (Batch - Serves 6-8)

• 8oz Desert Door Original Texas Sotol ( Or Desert Door Oak Aged Texas Sotol for more caramel notes)
• 750ml red wine (tempranillo or malbec recommended)
• 8oz honey
• 2oz boiling water
• 8oz apple cider
• 1oz apple cider vinegar
• Cinnamon Sticks
• 2 apples sliced
• Thyme sprigs

Starting with a large punch bowl, add honey, water, and cinnamon sticks. Stir and leave the mix to cool for a couple hours, absorbing cinnamon flavor in the mix. Add sotol and stir vigorously. Add wine, cider, and vinegar, and continue stirring. Once everything is equally mixed, add apple and thyme top the bowl to garnish. Serve at room temperature or chilled over ice.

Mulled Sotol Cider ( Batch Serves 18- 20 )

• 1 Bottle Desert Door
• 1 Gallon Cider
• 1/4 Cup Honey
• 2 Inches Fresh Chopped Ginger
• 1/3 Cup of Mulling Spices
• 2 Rosemary Sprigs
• 1 Orange, Sliced Into Wheels

Add cider, honey, ginger, mulling spices, rosemary, and orange wheels to large pot over medium heat. Simmer for 20 minutes with lid on. Add 4-6 oz of cider to each mug with 1.5 oz sotol.

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.

River Rita

• 1.5 oz Desert Door Original Texas Sotol
• 0.5 oz Lime Juice
• 1 oz Pomegranate, Pineapple, or Additional Lime Juice
• 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.

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.

Texas Toddy

• 2 oz Desert Door Oak-Aged Texas Sotol
• Honey to taste
• Earl Grey Tea Bag
• Lemon Wedge
• 5 oz Hot Water

Add sotol and honey to a mug. Stir until combined. Add your tea bag and top mug with boiling hot water. Leave it to simmer for three minutes. Remove the tea bag and squeeze fresh lemon.

Back Burn & Tonic

• 2 oz Desert Door Conservation Series #1: Back Burn
• 2 oz Tonic Water
• Lime Wedge

Fill a tall glass with ice. Add Desert Door. Top with tonic. Serve with lime wedge.

How the birch tree got its burns

• 2 oz Desert Door Conservation Series #1: Back Burn
• 0.25 oz Lemongrass Agave
• Lemon(s)
• Sparkling Water
• Rosemary Salt

For the lemongrass agave: Combine equal parts agave and hot water in a jar or resealable airtight container. Add 1-2 cut up lemongrass stalks. Close, shake well and place in a warm dark place for at least 24 hours. For the cocktail: Rub a lemon wedge around the rim of a tall glass. Dip rim in salt. Fill glass with ice. In a shaker, add agave, sotol and squeeze the lemon wedge. Add ice and shake vigorously. Strain into glass, top with sparkling water, and garnish with a lemon wheel.

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.