MACHACA
Sotol, muddled lime and a turbinado sugar cube. A caipirinha built on the desert spirit.
INGREDIENTS
- 2 oz Los Magos Sotol
- 1/2 lime quartered
- 1 turbinado sugar cube
If a caipirinha and a margarita had one idea between them, this is it. Lime, sugar, spirit. Muddled in the glass and poured over its own ice.
The pinch of smoked sea salt at the end is what makes it worth writing down.
What you need
- 2 oz Los Magos Sotol Blanco
- Half a lime, quartered
- 1 turbinado sugar cube
- Smoked sea salt, to finish
How to make it
- Muddle the lime quarters and the sugar cube together until the sugar dissolves into the juice.
- Add the sotol and fill with ice.
- Shake briefly and pour everything into the glass, lime included.
- Finish with a pinch of smoked sea salt.
Muddle the lime skin down. The oils in the peel are most of the aroma, and you want them bruised rather than shredded.
Why sotol works here
Three ingredients leaves the spirit completely exposed. Anything harsh shows up immediately, and anything bland disappears.
Our Blanco is triple distilled in copper, which takes the edge off without stripping the character out. What's left is citrus, black pepper and a faint smoke from the pit roast. Lime amplifies the first two. The smoked salt reaches for the third.
That's the whole design. Every element in the glass is pointing at something already in the bottle.
Questions we get
No turbinado cubes?
Use a bar spoon of turbinado or demerara sugar. Regular white sugar works, though you lose the molasses note.
Why leave the lime in?
It keeps releasing oil as the drink sits, so the last sip tastes like the first.
Make it with the bottle it was built for.
Los Magos Sotol Blanco, 750ml. Wild-harvested and triple distilled, with no additives.
