“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
1/4 ounce Salers or Suze (bittersweet gentian aperitifs)
1 small basil sprig, for garnish
How to Make It
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.
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