Magnetic Pole Reversal

“Sotol is my absolute favorite spirit in the world,” says Jay Schroeder, about this mezcal relative made from an agave-like plant. To highlight sotol’s “vegetal and superfunky” flavors, leave some of the cucumber peel in the drink’s basil-cucumber puree, 
as Schroeder does.

Slideshow: More Tequila Cocktail Recipes

Recipe from Food & Wine Cocktails 2015
  • Total Time:
  • Servings: Makes 1

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  • 1 1/2 ounces blanco sotol, preferably Ocho Cientos
  • 1 1/2 ounces Basil-Cucumber Puree (see Note)
  • 3/4 ounce fresh lime juice
  • 3/4 ounce Simple Syrup
  • 1/4 ounce Salers or Suze (bittersweet gentian aperitifs)
  • Ice
  • 1 small basil sprig, for garnish

How to make this recipe

  1. In a cocktail shaker, combine the sotol, Basil-Cucumber Puree, lime juice, Simple Syrup and Salers. Fill the shaker with ice and shake well. Strain into a chilled, ice-filled rocks glass and garnish with the basil sprig.


Basil-Cucumber Puree: In a small saucepan, lightly toast 1 teaspoon coriander seeds over low heat until fragrant, about 3 minutes. Transfer to a blender. Add 1 large peeled and seeded English cucumber and 1/3 cup basil leaves; puree until as smooth as possible. Refrigerate for up to 1 day. Makes about 10 ounces.

Contributed By Photo © Lucas Allen

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