REMEDIO DE HIERBAS
Fresh pineapple puree and rich pomegranate syrup, layered into a sunrise.
INGREDIENTS
- 2 oz Los Magos Sotol
- .75 oz fresh lemon juice
- .25 oz simple syrup
- 3 oz fresh pineapple puree
- .5 oz rich pomegranate syrup
Herbaceous and tropical at the same time. The pomegranate syrup sinks through the pineapple and gives it the sunrise gradient without any effort on your part.
What you need
- 2 oz Los Magos Sotol Blanco
- .75 oz fresh lemon juice
- .25 oz simple syrup
- 3 oz fresh pineapple puree
- .5 oz rich pomegranate syrup
- Pineapple wedge, to garnish
How to make it
- Combine the sotol, lemon juice, simple syrup and pineapple puree in a shaker with ice.
- Shake for 12 seconds.
- Strain into a tall glass over fresh ice.
- Pour the pomegranate syrup down the inside of the glass and let it settle.
- Garnish with a pineapple wedge.
Rich syrup means two parts sugar to one part liquid. It's denser than simple syrup, which is why it sinks cleanly instead of clouding the drink.
Why sotol works here
Pineapple is loud. It's sweet, acidic and unmistakable, and it flattens most spirits into a background note.
Our Blanco survives it because the pepper and the smoke sit in a completely different part of the palate. Pineapple takes the front, sotol takes the finish, and the two never collide. Lemon rather than lime is deliberate here as well, since lemon is rounder and leaves more room for the fruit.
Questions we get
Canned pineapple?
Fresh is better and it isn't close. Canned brings a cooked flavour and a lot of syrup.
How do I make rich pomegranate syrup?
Two parts sugar to one part pomegranate juice, warmed until it dissolves. It keeps three weeks refrigerated.
Make it with the bottle it was built for.
Los Magos Sotol Blanco, 750ml. Wild-harvested and triple distilled, with no additives.
