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.
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.
Shake all ingredients over ice. Strain into a coupe glass. Optional lemon garnish.
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.
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.
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.
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.
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.
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.
Mix all ingredients in a shaker. Fine Strain in rocks glass. Top with jalapeño lime foam.
Shake all ingredients. Strain into coupe glass and top with a splash of Topo Chico. Garnish with flame orange and sotol frond.
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.
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.
Shaken lightly, strained over ice.
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.
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.
Smudge/smoke rinse coup with a dried sage bundle. Add Chili salt rim, and garnish with a sage leaf.
Shake and strain in a tulip glass with crushed ice.