The Best Sotol Cocktails In The West

While sotol is traditionally sipped straight from a small glass, mixologists across the West are creating clever cocktails that play on the spirit’s intriguing complexity. You’ll find it shaken and stirred into soul-lifting libations with fresh fruit juices, uncommon herbs, and housemade syrups.

Driftwood, Texas

At Desert Door’s tasting room in Driftwood, Texas, you can try their sotol in several different cocktails including the Comanchero. Along with their “secret Comanchero mix,” what makes this drink unique is sotol nectar, says Desert Door co-founder Brent Looby. “We set aside some of the sotol juice before going into fermentation to use specifically in this cocktail. The sotol nectar is dark and thick in color and texture, akin to a molasses.” The result is rich and intriguing. “We refer to it at our tasting room as a murky margarita—earthy and spiced with bright notes of citrus, cilantro, and jalapeño,” adds David Vincent, Director of Hospitality. While you’re there, take a tour of the distillery to learn how they wild-harvest, cook, and bottle sotol.

Austin, Texas

Nearby in Austin, La Condesa (a two-time James Beard-nominated Mexican restaurant) uses Desert Door sotol in the Picada, a Texas take on the classic Bee’s Knees cocktail. After infusing the spirit with grapefruit and honeysuckle, it’s mixed into a hot concoction with lemon juice and morita pepper honey—plus a few drops of habanero oil to really kick things up.

Dallas

In Dallas, the artsy bar Ruins gets creative with their South of Heaven cocktail, which blends sotol with Suze liqueur, housemade guava syrup, peach bitters, pulque (fermented agave sap), and huacatay. “Huacatay, also known as Peruvian black mint, has notes of sweet basil, tarragon, and lime,” says General Manager Samantha Moseley. “The huacatay itself offers an herbaceous front on the nose right away, followed by the sweet addition of the guava and peach notes. The real balance comes in with the tartness of the pulque. We like to make sure our cocktails include as many traditional flavors as possible that you definitely won't find anywhere else.”

Gilbert, Arizona

The signature elixir at Sotol Modern Cocktail Kitchen in Gilbert, Arizona, is vivid violet thanks to an infusion of purple butterfly pea flowers from Southeast Asia. Called Sotol So Good, the cocktail leans tropical with coconut rum, pineapple, and lime. Orgeat syrup (made from almonds and orange blossom) adds just a touch of sweetness.

Santa Fe

Sip sotol infused with locally harvested damiana (a native herb), dandelion leaf, and wormwood at Tonic, an intimate art deco lounge in Santa Fe, New Mexico. “Damiana was used in ancient Mesoamerica as an aphrodisiac,” says owner Winston Greene. “It has long been a companion of regional cocktails and has a delicate herbal flavor which lightens the mood and calms the nerves.” Order a Bliss Behind Your Eyes cocktail to try this unique infusion combined with bright grapefruit and aromatic cinnamon syrup.

Portland, Oregon

Up in Portland, Oregon, curious imbibers at Holy Ghost Bar can sample sotol in a Cardinal Club mingled with gin, peach liqueur, citrus, and housemade green tea syrup. “Sotol is a fascinating spirit that doesn't find itself on as many cocktail menus as it rightfully should,” says owner Ezra Caraeff. “Part of the fun of pouring it is introducing it to customers.”

Los Angeles

At the edge of the West in Los Angeles, vegan restaurant Gracias Madre offers a Mexican twist on the Espresso Martini, eschewing the usual vodka for sotol and tequila or mezcal (your choice). “The addition of sotol introduces a delicate smokiness that enhances the roasted coffee notes, while its vegetal undertones elevate and brighten the cocktail on the palate,” says Beverage Director Sean Stewart. “Incorporating sotol into our beverage program felt essential, as it embodies the essence of Mexican craftsmanship.”

Read all about sotol’s hispanic roots here. 

PHOTOGRAPHY: (Black and white) courtesy Jorge Caldera/Parejo Sotol; (All others) courtesy vendors