Desert Door Texas Sotol | Cocktails

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Desert Paloma

  • 1.5 oz Desert Door Original Sotol
  • 1.5 oz Fresh Grapefruit Juice
  • 0.5 oz Fresh Lime Juice
  • 0.5 oz Agave Nectar
  • Dash of Grapefruit Bitters or Shrub (optional)
  • Combine all ingredients into shaker. Add ice. Shake vigorously for 8–10 seconds. Strain into rocks glass. Add fresh ice and garnish with a grapefruit wheel.

Made by hand from wild-harvested Texas sotol plants, DESERT DOOR tastes unquestionably of the desert. Unlike many tequilas and whiskeys, there is no burn and the subtlety of smoke and smoothness distinguishes it from mezcal. Open the door to the desert.

The Untamed (For Texas Parks and Wildlife Foundation)

  • 1.5 oz Desert Door Original Sotol
  • 1.5 oz Tomato Juice
  • 0.5 oz Lime Juice
  • 0.25 oz BBQ Sauce
  • Cilantro
  • Jalapeños
  • Pinch Salt
  • Pinch Celery Salt
  • Chili Lime Salt (Optional)
  • Dash of Hot Sauce (Recommended Shonky Orange Sauce)
  • Epic Bar (Recommended Wild Boar Jerky)
  • Pickled Okra

Muddle cilantro and jalapeño slices in shaker. Add tomato juice, lime juice, BBQ sauce, hot sauce, salt, celery salt, and ice. Shake vigorously. Rim glass with regular or chili lime salt. Serve cocktail over ice and garnish with Epic Bar and a pickled okra.

Bee's Knees

  • 2 oz Desert Door Original Sotol
  • 0.75 oz Lemon Juice
  • 0.5 oz Honey

Shake all ingredients over ice. Strain into a coupe glass. Optional lemon garnish.

Desert Fresca

  • 1.5 oz Desert Door Original Sotol
  • 0.5 oz Fresh Lime Juice
  • 0.5 oz Agave Nectar
  • Blueberries
  • Watermelon
  • Sparkling Water

Muddle watermelon cube and mint. Add sotol, lime juice, agave, and ice to shaker. Shake vigorously for 10 seconds. Serve in a glass with salted rim, garnished with blueberries. Top with sparkling water.

Yaupon Palmer

  • 1.5 oz Desert Door Original Sotol
  • 1.5 oz Yaupon Tea
  • 0.5 oz Fresh Lemon Juice
  • 0.5 oz Agave Nectar

Combine all ingredients into shaker. Add ice. Shake vigorously for 8-10 seconds. Fine strain in coupe glass. Garnish with toothpick of honeycomb or charred lemon slice.

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.

Marfarita

  • 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.

Chisos 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 except ginger beer into 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.

Two To Mango (Olivia Schnell at The Hightower)

  • 1 oz Mango Shrub
  • 1.5 oz Desert Door Original
  • 0.5 oz Lime Juice
  • 0.5 oz Velvet Falernum
  • Jalapeño Lime Foam (jalapeño and ginger simple syrup, lime juice, water, agar agar and xanthum gum)

Mix all ingredients in a shaker. Fine Strain in rocks glass. Top with jalapeño lime foam.

Quetzalcoatl (Ricky Cobia at Watertrade/Otoko)

  • Desert Door Original
  • Smoked Guajillo
  • St. Germain
  • Ancho Reyes
  • Charred Lime
  • Blackberry and Basil Shrub
  • Habanero Tincture
  • Egg White
  • Topo Chico
  • Smoke

Desert Mélange (Robert Bjorn Taylor at Midnight Cowboy)

  • 1 oz Desert Door Original
  • 0.75 oz Lime Juice
  • 0.75 oz El Ras Hanout (Spice) Syrup
  • 0.5 oz Rittenhouse 100 Rye
  • Topo Chico

Shake all ingredients. Strain into coupe glass and top with a splash of Topo Chico. Garnish with flame orange and sotol frond.

Desert Spoon Jam (Joshua Karsh at Hideaway Kitchen and Bar)

  • 1.5 oz Desert Door Original
  • 4.5 oz Peach Honey Thyme ISI Mix
  • 0.5 oz Lime Juice

Form the Peach Honey Thyme Base with 2 cups peach juice, 2 cups honey, 1 cup peach preserves, 1 bunch fresh thyme. Mix all ingredients and happy simmer for 20 min. Strain and cool. Add 2 cups peach juice and 2 cups of the base, mix in ISI and add 2 charges. Add all ingredients to a shaker with ice. Pour over rocks glass with ice. Add garnish - slice peach with tajin, lime with tajin and fresh thyme.

Volstead Hackd (Casey Petty at Emmer & Rye)

  • 1.5 oz Desert Door Original
  • 1 oz Lime Juice
  • 0.75 oz Hibiscus-Pecan Orgeat
  • 1 Lg Egg White
  • 3 Dashes TX Gold Bitters
  • Mole Powder

Combine the sotol, orgeat, lime, bitters, and egg white and shake hard with (preferably) cracked ice for 30 seconds. Strain into empty shaker and continue to hard shake for another 15 seconds to emulsify. Strain into a chilled coupe and finish with mole powder.

The Paris, Texas (Leah Flippen at Cocktails Couture and Justine's)

  • 2 oz Desert Door Original
  • 1 oz Belle de Brille (Pear Cognac)
  • 1.25 oz Fresh Lemon Juice
  • 0.25 oz Cinnamon Simple Syrup
  • 1 Fresh Serrano, Cut In Half

Shaken lightly, strained over ice.

El Ahumado Melón (Amber Johnston at Rosewood)

  • 1.5 oz Desert Door Original
  • 1 oz Cantaloupe Juice
  • 0.75 oz Ancho Reyes Ancho Chile Liqueur
  • 0.75 oz Lemon Juice
  • 0.5 oz Ancho/Vanilla Simple Syrup
  • Rim of chicharron powder

For the simple syrup, steep 1 dried Ancho Chile and 0.25 oz vanilla extract in 2 cups water at 180 degrees for 15 minutes. Add 2 cups sugar. Stir until dissolved. Continue cooking for another 15 minutes. Strain and pour. Combine all ingredients. Shake. Pour.

Unen Bahlam "Queen Jaguar" (Steven Campos)

  • 0.75 oz Desert Door Original
  • 0.75 oz Blume Marillen Apricot Eau-de-Vie
  • 0.75 oz Nardini Aqua de Cedro
  • 0.75 oz Xoconostle-Tomatillo Infused Vermouth
  • 2 Dashes Black Lemon Bitters

For the infusion, combine 4 diced tomatillos, 4 diced Xoconostle (sour prickly pears), 4 diced turmeric bulbs, 3 cinnamon sticks, 2 chopped ancho peppers, and 1 bottle Dolin Dry in a vessel. Let sit for 1 week and strain by cheese cloth. Stir all ingredients in a cocktail glass and garnish with dried sage set aflame, extinguished and clipped to glass.

Desert Sunset (Jonathan Van Orne at Odd Duck)

  • 1 oz Desert Door Original
  • 0.75 oz Lemon Juice
  • 0.5 oz Creme De Violet
  • 0.5 oz Sage Simple Syrup
  • 0.5 oz Itaicus
  • Bar Spoon Aperol
  • 2 Dashes Dram Colorado Herbal Bitters (Black)

Smudge/smoke rinse coup with a dried sage bundle. Add Chili salt rim, and garnish with a sage leaf.

Desert Drifter (Drew Majoulet)

  • Desert Door Original
  • Ancho Verde
  • Lime Juice
  • Celery Coriander White Pepper Syrup
  • Fermented Jalapeño Cucumber Foam

It's okay amigo. (Leenie Boyle at Better Half Coffee & Cocktails)

  • 2 oz Desert Door Original
  • 1 oz Egg White
  • 0.75 oz Lemon Juice
  • 0.75 oz BD Reynolds Orgeat
  • 0.5 oz Angostura Bitters
  • Herbsaint Rinse

Shake and strain in a tulip glass with crushed ice.

Blood Moon (Brandy Compton at The Brewer's Table)

  • 1 oz Desert Door Original
  • 0.75 oz Amaro Nonino
  • 0.75 Contratto Apertif
  • 0.75 oz Yellow Chartreuse
  • 0.75 oz Lemon Juice
  • Chipotle Chili Oil
  • Dehydrated Tomato, Celery Seed, White Peppercorns, Coriander, Salt Rim

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