There’s more to Mexican spirits than tequila and mezcal. Sotol is made from the head of the “desert spoon” dasylirion plant, a succulent that takes up to 20 years to mature before being harvested, then distilled solely in the Mexican states of Chihuahua, Coahuila, and Durango. In Chihuahua, Casa Lotos Blanco is cooked in a brick oven.
The plant is fermented in Casa Lotos Sotol’s native pine and double-distilled in copper stills for flavor and clarity. The distillery’s Blanco is characterized by a tang of green herbs, with hints of pine, cucumber, and green peppercorns on the nose. Mix it like tequila for cocktails like this juicy, heatwave-cooling Summer Sotolita.
Summer Solita
2 oz Casa Lotos Sotol Blanco
¼ cup of watermelon cut into chunks
1-¼ oz fresh lime juice
½ oz light agave nectar or simple syrup (optional)
Dash of hot sauce (optional)
Tajin-spiced salt, to rim the glass (optional)
METHOD: Place the watermelon chunks in a cocktail shaker and muddle well. Add the remaining ingredients and ice into the shaker with the muddled watermelon. Shake well. Strain into a chilled, Tajín-rimmed margarita glass.
