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.
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.
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.
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.
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.
Open Topo Chico. Drink or pour out to just below the circle logo on the bottle. Add in Desert Door to top. Squeeze Lime.
Open can. Take a large sip. Add in Desert Door.
Open Mexican Coke. Drink or pour out to the bottom of the bottle neck. Add in Desert Door to top. Squeeze lime.
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.
Add ice to 3 glasses or mugs. Pour one bottle of Desert Door in each and top with ginger beer. Squeeze limes.
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.
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.
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.
Stir syrup, bitters, and sotol in your cup. Using your pocket knife, peel an orange over cocktail and place on top. Add ice.
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.
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.
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.