DESERT MOON
Sean Kenyon's build. Blood orange and pomegranate against the earthiness of sotol, with a Tajin rim.
INGREDIENTS
- 2 oz Los Magos Sotol
- 1 oz fresh lime juice
- .75 oz blood orange juice
- .75 oz agave syrup
- .5 oz pomegranate juice
Originally built by Sean Kenyon at Gingers in Dallas. Blood orange and pomegranate give it the colour, and the Tajin rim keeps it from going too far toward fruit punch.
What you need
- 2 oz Los Magos Sotol Blanco
- 1 oz fresh lime juice
- .75 oz blood orange juice
- .75 oz agave syrup
- .5 oz pomegranate juice
- Tajin and dehydrated lime, to garnish
How to make it
- Rim a glass with Tajin.
- Combine every ingredient in a shaker with ice.
- Shake for 12 seconds.
- Strain into the glass over fresh ice.
- Garnish with a dehydrated lime wheel.
Why sotol works here
Four juices in one glass is a lot of sugar and a lot of competing acid. The base spirit has to anchor it or the drink turns into agua fresca with a kick.
Sotol is earthy in a way that reads almost mineral, and that gives the fruit a floor to stand on. Blood orange is more bitter than regular orange, which meets the black pepper in our Blanco. The Tajin brings chile and salt to the rim and pulls the whole thing back toward savory on every sip.
Questions we get
Blood orange out of season?
Use regular orange juice and add two dashes of orange bitters to get some of the bitterness back.
Is sotol gluten free?
Yes. The Desert Spoon plant contains no gluten.
Make it with the bottle it was built for.
Los Magos Sotol Blanco, 750ml. Wild-harvested and triple distilled, with no additives.
