Recipes

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Magos Sour

Ingredients:

45 ml Los Magos Sotol
1 Egg White
20 ml Rose Syrup and Bell Pepper
15 ml Lemon Juice
2 Peels of Yellow Lemon

Preparation:

Measure out ingredients in a shaker with ice and shake vigorously.

Garnish:

Rub lemon peel on rim of glass and add the liquid from the shaker.

Credits:

Location: @Blacktinis
Bartender: @gerardo.rreza
Photo: @raul.foto

Desert Pear

Ingredients:

2 oz Los Magos Sotol
0.75 oz Lemon Juice
0.5 oz Agave Nectar
2 tsp Pear Liqueur (Mathilde)
1 tsp Pear Brandy (Clear Creek)
2 slices of Bartlett Pear (ripened)
1 Basil leaf

Preparation:

In a shaker, muddle the pear until pureed. Add the rest of the ingredients and shake well with ice. Double strain into glassware.

Glassware:

Coupe glass or martini glass.

Garnish:

Basil leaf on the rim.

Credit:

The Italian Mixologist, USBG Advanced Bartender and SGWS Certified Mixology & Spirits Expert

La Calavera Catrina

La Calavera Catrina by Ruins

Ingredients:

1 oz Los Magos Sotol
0.5 oz Creme de Cacao
0.5 oz Caffe del Fuego
2 Dashes Xocotl Mole Bitters
Frozen Horchata Skull (optional, but not really since it's so cool)

Preparation:

Pour liquid ingredients in a shaker, shake, and pour in glassware, add the Horchata Frozen Skull.

Glass:

Rocks glass.

Credit:

Ruins, Dallas, TX

Southern Fall

The perfect cocktail for a cozy evening during the cooler months of the year with comforting flavors such as cinnamon, fig, and apple cider. All beautifully supported by the earthy and grounded aromas of Los Magos Sotol with a touch of a robust yet smooth overproof rye whiskey

Ingredients:

1.5 oz Los Magos Sotol
0.5 oz WhistlePig Rye 10 year
0.75 oz Apple cider
0.75 oz Fresh lemon juice
0.5 oz Cinnamon syrup
1 tbsp Fig jam or preserve

Preparation:

In a shaker, combine jam with syrup and cider, stir with a spoon until jam is diluted.
Add the remaining ingredients, shake well with ice.
Double strain into glass filled with ice or a large single cube.