Sotol was featured on NPR’s Morning Edition this week and now there is some buzz about this delicious spirit. The cocktails that I have seen for sotol are fairly basic. But last night Seven Saints famed mixologist Andy Borberly (in our home town of Champaign, Illinois) created two new ones that are absolutely keepers.
The sotol used was the same featured on NPR- Don Cuco Reposado. It should be noted that wine and spirits consultant, Paul Simpson commented when he sipped the smokey reposada last night that really no other ingredients are needed. This stuff is delicious straight or on ice.
Andy included this note with the recipes:
The following cocktails were crafted on-the-fly to enhance but not overpower the intrinsic characteristics of sotol. I sought to engage both ends of the cocktail spectrum by incorporating a sweeter, fruity flavor profile in one of the cocktails as well as a stronger, spirit-based profile in the second. What you’ll find is that thee proportions let the sotol shine while taking two radically different detours into new flavor territories.
Note: Sotol from Don Cuco (really the best) is available in several state now and is coming soon to Chicago.