
Before "going to market," as it were, we decided to make the same drink with tequila, to make sure that Sotol was the proper application for this mix. The tequila drink was enjoyable (and a very clean sip), but we found ourselves missing the smoky finish that the Sotol provided. Without the smoke at the back of our throats, the heat from the habanero became much more pronounced (whereas with the Sotol, the heat mingled deliciously with the smoky aftertaste). We felt confident we had crafted something to make the Sotol shine, and we are happy to share it with you!
Ingredients: 2 oz sotol, 0.5 oz lime juice, 0.5 oz hibiscus/habanero syrup*, 0.25 oz hibiscus liqueur, generous pinch of sea salt.
Preparation: In a Boston shaker, combine all ingredients, including salt. Shake over ice, and strain into a chilled coupe glass. Garnish with a lime wheel and/or hibiscus flower.
*To make the hibiscus/habanero syrup, combine 1 cup of water and 1 cup of sugar in a saucepan over medium heat. Add 0.5 cups of dried hibiscus flowers and three habanero peppers, sliced long-ways. Stir until sugar is fully dissolved, and allow to steep over medium-low heat for 20 minutes. Allow mixture to cool, and then strain through a cheesecloth and bottle. Syrup will keep for 3 weeks.
Notes: The name comes from the common name for the dasylirion plant - the "Desert Spoon," and the common name for hibiscus - the "Rose of Sharon." We could have just gone with "Desert Rose," but there are like 50 different desert rose cocktails on the internet. Plus, Rose of Sharon makes me think of high school English class, and who doesn't want to contemplate that mess while drinking (aah!).