EH, our compadre from South Padre, has been bugging us for months to dig up some Sotol – the kissing cousin to tequila and mezcal that’s been elbowing it’s way into the collections of those who treasure desert spirits.
Sotol is fermented and distilled form the core of the Desert Spoon plant, something that indigenous folks in Mexico and across the Southwest have been doing for centuries. Erik insists that, at least to his palate, sotol offers a “grassy, sorta nutty” profile that’s danged close to tequila (though more herbal) and “kinder and gentler” than most mezcals.
Interestingly, while tequila and mezcal must be produced in Mexico following a fairly rigid set of guidelines put forth by the government, sotol can be produced anywhere (there are several distillers in Texas) and is a bit more free form in its construct.
There are distillers roasting the hearts of the plants as when crafting mezcal, some are steaming as when creating tequila; some sotols are even being barrel aged, though the young blancos apparently are often quite good.
EH claims this El Diablo will make a sotol believer out of anyone; we say why the heck not.
2 ounces sotol
¾ ounce fresh-squeezed lime juice
¼ ounce creme de cassis
3 ounces good ginger beerGarnish: Mint leaves, lime wheel
Pour the ingredients in the order listed into an ice-filled collins glass; stir to combine.
Garnish with the mint and lime wheel.
Enjoy.
