Chihuahua is one of the only places in Mexico where prickly pear grows endemically, quite literally next to where sotol plants grow in the Chihuahuan desert. The definition of terroir harmony!
Prickly pear blooms in spring, making it the perfect fresh drink for the season. Its candy-like, magenta sweetness has a subtle earthiness underneath it that mirrors sotol’s own desert origin. The berry-like sugar in prickly pear softens sotol’s dry finish without masking its grassiness.
Yield: 1 cocktail
Ingredients
- 1.75 ounce Casa Lotos sotol
- 4 ounces fresh lemonade (2 ounces fresh lemon juice—about 1-2 lemons; 1 ounce simple syrup; 1 ounce water) or bottled
- 0.25 ounce prickly pear puree
- 0.25 ounce raspberry liqueur
- Garnish: 2 raspberries
Instructions
- Fill a rocks glass or highball glass with fresh ice.
- In a cocktail shaker, add Casa Lotos sotol and lemonade.
- Add ice into shaker and shake hard for about 10-12 seconds until well chilled.
- Strain into your prepared glass over fresh ice, topped with prickly pear puree and raspberry liqueur.
- Garnish with two raspberries.
