Magnetic Pole Reversal

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"Sotol is my absolute favorite spirit in the world," says Jay Schroeder, about this mezcal relative made from an agave-like plant. To highlight sotol's "vegetal and superfunky" flavors, leave some of the cucumber peel in the drink's basil-cucumber puree, as Schroeder does. Slideshow: More Tequila Cocktail Recipes Recipe from Food & Wine Cocktails 2015

By Jay Schroeder

Published on July 7, 2015

Magnetic Pole Reversal — Photo: © Lucas Allen

Total Time:

5 mins

Yield:

1

Cook Mode (Keep screen awake)

Ingredients

1 1/2 ounces blanco sotol, preferably Ocho Cientos
1 1/2 ounces Basil-Cucumber Puree (see Note)
3/4 ounce fresh lime juice
3/4 ounce simple syrup
1/4 ounce Salers or Suze (bittersweet gentian aperitifs)
Ice
1 small basil sprig, for garnish

Directions

In a cocktail shaker, combine the sotol, Basil-Cucumber Puree, lime juice, simple syrup, and Salers. Fill the shaker with ice and shake well. Strain into a chilled, ice-filled rocks glass and garnish with the basil sprig.

Notes

Basil-Cucumber Puree: In a small saucepan, lightly toast 1 teaspoon coriander seeds over low heat until fragrant, about 3 minutes. Transfer to a blender. Add 1 large peeled and seeded English cucumber and 1/3 cup basil leaves; puree until as smooth as possible. Refrigerate for up to 1 day. Makes about 10 ounces.

Magnetic Pole Reversal

Ingredients

Directions

Notes

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