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.
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.
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
Combine all ingredients in a shaker. Add ice. Shake vigorously. Strain into rocks glass. Add fresh ice and garnish with a grapefruit wheel.
Combine sotol and juices ingredients in a shaker. Add ice. Shake. Rim glass with salt + fill with ice. Strain cocktail in glass.
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.
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.
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.
Fill a tall glass with ice. Add Desert Door. Top with tonic. Serve with lime wedge.
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.
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.