BLOODY MARIA

A bloody maria is a bloody mary with tequila. Swap in sotol and the drink picks up a savory edge that suits it better than either.

This is the brunch drink we make most. It takes four minutes and it holds up to as much heat as you want to put in it.

What you need

• 2 oz Los Magos Sotol Blanco
• 4 oz tomato juice
• .5 oz freshly squeezed lime juice
• .5 oz prepared horseradish
• 3 to 4 dashes Worcestershire sauce
• 2 dashes Cholula hot sauce
• 1 pinch celery salt
• 1 pinch ground black pepper

How to make it

1. Run a lime wedge around the rim of a pint glass and dip it in celery salt and smoked paprika.
2. Fill the glass with ice.
3. Add every ingredient and stir until combined.
4. Garnish with whatever you have. Celery, olives, a lime wheel.

Roll it between two glasses rather than shaking. Shaking makes tomato juice frothy and thin.

Why sotol works here

Vodka adds nothing to a bloody mary except alcohol, which is why the drink lives or dies on the mix. Tequila adds sweetness that can sit oddly against tomato.

Sotol brings pepper and smoke, and both belong in this glass. The volcanic rock pit our Blanco is roasted in leaves a savory note underneath the citrus, and it lines up with the Worcestershire and the smoked paprika instead of fighting them. The horseradish gets sharper too.

Questions we get

How spicy should it be?
Start with two dashes of Cholula and taste. The horseradish carries more heat than people expect, and it builds as the ice melts.

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.