THE JULISSA
Muddled strawberries, lime and agave, topped with Topo Chico. Bright and low effort.
INGREDIENTS
- 2 oz Los Magos Sotol
- .5 oz fresh lime juice
- .5 oz agave nectar
- Muddle 2 fresh strawberries
- Top with 3 oz Topo Chico
Two strawberries, a shaker and something fizzy. This is the drink to make when people are already at your house and you need six of them fast.
What you need
- 2 oz Los Magos Sotol Blanco
- .5 oz fresh lime juice
- .5 oz agave nectar
- 2 fresh strawberries
- 3 oz Topo Chico
How to make it
- Muddle the strawberries in a shaker.
- Add the sotol, lime juice and agave, then fill with ice.
- Shake for 10 seconds.
- Strain into a glass over fresh ice and top with Topo Chico.
- Garnish with a strawberry and a thyme sprig.
Use ripe strawberries. Underripe ones are mostly water and they'll leave the drink pale and thin.
Why sotol works here
Strawberry and sugar together can get cloying quickly, and most clear spirits add nothing to stop it.
Our Blanco brings pepper and a light herbaceousness that reads as savory against the fruit. The thyme garnish is the tell. It smells like it belongs, because the same green note is already in the glass. The strawberry ends up tasting more like strawberry and less like syrup.
Questions we get
Can I make a batch?
Yes. Muddle and shake the base in advance, hold it in the fridge, and top each glass with Topo Chico as you pour.
Other fruit?
Raspberry and blackberry both work. Stone fruit needs more lime to stay balanced.
Make it with the bottle it was built for.
Los Magos Sotol Blanco, 750ml. Wild-harvested and triple distilled, with no additives.
