Martinis are classic drinks for a good reason: they are crisp, refreshing, and easy to make. This sotol martini is all of that and more. It packs a punch while also cooling you down, which makes it the perfect drink to go from summer to fall.
What is Sotol?
Sotol is made from the stem of a plant that is commonly found in Northern Mexico and Texas. Historians estimate that indigenous groups have been making sotol since at least the 16th century.
If you have never had tequila or mezcal, the flavor of this spirit is hard to describe, but I’m still going to try. Sotol tastes like a young tequila with some of the funk and smokiness of mezcal. It has strong vegetable notes, and it packs a punch when you drink it straight. It makes a great martini because it’s also dry, one of the main features of a classic martini.
I haven’t had the chance to try different types of sotol. The one I have experience with and use for this recipe is Por Siempre.
A Little Bit About the Other Components of this Drink
In addition to the sotol, this martini also features some dry vermouth and Maraschino liqueur.
Vermouths are aromatic fortified wines. Dry vermouths, as the name implies, add dryness to a cocktail. Classic martinis need this dryness to keep them balance and crisp. I would recommend that you invest in both a dry and a sweet vermouth if you are interested in making classic cocktails at home. My favorite brand is Dolin.
The other key component in this sotol martini is Luxardo Maraschino liqueur. It’s made from cherries and distilled, and it is commonly used to add sweetness to cocktails. In this martini, it balances out the dryness of the vermouth and and the stringency of the sotol. Feel free to use simple syrup instead or other liqueurs such as Cointreau or Averna.
The final element in any good cocktail is bitterness. This martini uses three different types of bitters: orange, prickly pear, and grapefruit. The bitters with citrusy notes complement the grassy flavors in both the vermouth and the sotol. The prickly pear, on the other hand, add a fruity aroma that highlights the cherry in the Maraschino.
If you like to know more about bitters and where to get them, check out this post.
This martini is made with sotol, a Mexican spirit distilled from the stem of a plant. The finished drink is crisp and refreshing but still packs a punch.
- 2 oz sotol (I used Por Siempre)
- 0.75 oz of Dolin dry vemouth
- Barspoon of Luxardo Maraschino liqueur
- 2 dashes of Lee's grapefruit bitters
- 4 drops of prickly pear bitters
- Dash of Regan's orange bitters
- Step 1 Fill a mixing glass with ice.
- Step 2 Add all of the ingredients to the mixing glass and stir until chilled.
- Step 3 Double strain the mixture into a chilled coupe glass.
- Step 4 Garnish with an orange twist.
- Step 5 Serve immediately.
Here are other cocktails that you might enjoy:
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