Light with citrus freshness
JAMAICA BRAVA
Add sotol plata, jamaica drink, fresh lime juice, and a touch of jasmine drink to a shaker filled with ice. Shake well until chilled and balanced. Strain into a rocks glass over fresh ice or serve up in a coupe. Garnish lightly and serve.
SWeet and CREAMY
dust & velvet
Prepare a short glass with ice. Pour the coffee directly over the ice, allowing it to chill slightly. Gently add a small amount of Sotol cream, letting it naturally blend with the coffee without fully mixing. Stir softly to achieve a smooth, velvety texture. Finish by garnishing with a walnut or a subtle aromatic touch, and serve immediately.
salty and bold
SANGRE NORTEÑA
Rim a tall glass with lime and salt (or salt–chili mix). Fill the glass with ice. Add the Sotol Plata. Pour in Clamato. Add an olive brine. Season with black sauces and fresh lime juice to taste. Top gently with light beer. Stir lightly to combine. Garnish with olives and a lime wedge.
Crisp and refreshing
chihuahua mule
Fill a copper mule mug (or highball glass) with ice. Add the Sotol Plata. Pour in fresh lime juice. Add some agave honey syrup. Top gently with light beer. Stir softly to combine. Garnish with a lime wedge.
Fresh and lightly bitter
DESERT SPRITZ
Fill a large wine or spritz glass with ice. Add Sotol Cara Blanca Plata. Pour in some Aperol Spritz. Top with Prosecco, then add sparkling water. Gently stir with a bar spoon. Garnish with an orange twist.
Made to be mixed. Meant to be remembered.