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★ FEATURED PARTNER RECIPE
A tribute to the flavors of Mexico City. Bright, smoky, and subtly spiced.
Los Magos Sotol infused with smoked pineapple | Fresh lime juice | Pineapple juice | Al pastor adobo syrup
VISIT TRADER VICSExplore the magical world of the Chihuahuan Desert Spirit
Fresh pineapple puree and rich pomegranate syrup, layered into a sunrise.
INGREDIENTS
Shake and strain. Garnish with a pineapple wedge.
Red beet and blood orange puree with sotol, under a smoke bubble.
INGREDIENTS
Shake with ice and double strain. Garnish with a smoke bubble and orange zest.
Sean Kenyon's build. Blood orange and pomegranate against the earthiness of sotol, with a Tajin rim.
INGREDIENTS
Shake with ice and strain. Garnish with a Tajin rim and dehydrated lime.
Muddled red bell pepper and basil syrup against Aperol. Savory, bitter and unusual.
INGREDIENTS
Muddle, shake with ice and strain. Garnish with bell pepper and rosemary.
LOS MAGOS
750ML | 100% SOTOL | 38% ABV
$57
A Provincetown patio twist on the paloma. St. Germain, lime and white grapefruit.
INGREDIENTS
Build over ice. Garnish with a grapefruit wedge and mint sprig.
Muddled strawberries, lime and agave, topped with Topo Chico. Bright and low effort.
INGREDIENTS
Muddle, shake, strain and top. Garnish with strawberry and thyme.
Bartender Gerardo Reza's sour, built on rose and bell pepper syrup with an egg white top.
INGREDIENTS
Dry shake, then shake with ice. Strain into a coupe and garnish with a lemon peel.
Sotol, muddled lime and a turbinado sugar cube. A caipirinha built on the desert spirit.
INGREDIENTS
Muddle lime and sugar, add sotol and ice, shake and pour. Garnish with smoked sea salt.
LOS MAGOS
750ML | 100% SOTOL | 38% ABV
$57
A margarita with sotol, Ancho Reyes and cucumber, muddled with six cilantro leaves.
INGREDIENTS
Muddle, shake with ice, strain. Garnish with cucumber and cilantro.
Sotol and sparkling mineral water, with three raspberries muddled in for colour and acid.
INGREDIENTS
Muddle, shake, strain and top with Topo Chico. Garnish with raspberry and mint.
Four ingredients. A margarita with prickly pear syrup, built by The Italian Mixologist.
INGREDIENTS
Shake over ice and strain. Garnish with basil and lime.
The Italian classic rebuilt around the desert spirit. Campari, sweet vermouth, and a quarter ounce more sotol than the rules allow.
INGREDIENTS
Stir and strain over a large cube. Garnish with an orange slice.
LOS MAGOS
750ML | 100% SOTOL | 38% ABV
$57
Cafe de Olla meets an espresso martini. Coffee liqueur, turbinado syrup, and a shot of espresso.
INGREDIENTS
Shake with ice and strain. Garnish with Mexican chocolate and cinnamon coffee beans.
A bloody mary with sotol in place of vodka. Horseradish, Cholula, and a smoked paprika rim.
INGREDIENTS
Rim with celery salt and smoked paprika. Build over ice and stir.
A paloma built on sotol, with lavender agave and sparkling grapefruit doing the rest.
INGREDIENTS
Build over ice. Garnish with lime, grapefruit twist, and rosemary sprig.
Three ingredients and two minutes. The desert spirit version of a West Texas standard.
INGREDIENTS
Build over ice. Garnish with a lime and a pinch of sea salt.
LOS MAGOS
750ML | 100% SOTOL | 38% ABV
$57
