HIGHBALL
Sotol and sparkling mineral water, with three raspberries muddled in for colour and acid.
INGREDIENTS
- 2 oz Los Magos Sotol
- .75 oz fresh lime juice
- .5 oz simple syrup
- Muddle 3 raspberries
- 4 oz Topo Chico
A highball is spirit and something fizzy, and the ratio matters more than the ingredients. Get it right and it's the most refreshing thing you can make in two minutes.
Sotol pairs near perfectly with sparkling mineral water. The raspberries are there for acid and colour more than flavour.
What you need
- 2 oz Los Magos Sotol Blanco
- .75 oz fresh lime juice
- .5 oz simple syrup
- 3 raspberries
- 4 oz Topo Chico
How to make it
- Muddle the raspberries in a shaker.
- Add the sotol, lime juice and simple syrup, then fill with ice.
- Shake for 10 seconds.
- Strain into a highball glass over fresh ice and top with Topo Chico.
- Garnish with a raspberry and mint.
Why sotol works here
Carbonation carries aroma straight up out of the glass, which is why gin and tonic works and why vodka soda tastes like nothing. The base spirit needs something worth lifting.
Our Blanco has plenty. Citrus and fresh herbs on the nose, black pepper behind them, and a light hint of smoke and green pepper from the pit roast. In a highball all of that arrives before you drink it. The mineral water sharpens the citrus and the raspberry keeps it from reading too dry.
Questions we get
What ratio should I use?
Two parts spirit to four parts mineral water is the starting point. Go to five if you want it longer.
Can I skip the raspberries?
Yes. You'll get a drier, more mineral drink, which is closer to a ranch water.
Make it with the bottle it was built for.
Los Magos Sotol Blanco, 750ml. Wild-harvested and triple distilled, with no additives.
