Desert Door Sangria (Batch - Serves 6-8)

• 8oz Desert Door Original Texas Sotol ( Or Desert Door Oak Aged Texas Sotol for more caramel notes)
• 750ml red wine (tempranillo or malbec recommended)
• 8oz honey
• 2oz boiling water
• 8oz apple cider
• 1oz apple cider vinegar
• Cinnamon Sticks
• 2 apples sliced
• Thyme sprigs

Starting with a large punch bowl, add honey, water, and cinnamon sticks. Stir and leave the mix to cool for a couple hours, absorbing cinnamon flavor in the mix. Add sotol and stir vigorously. Add wine, cider, and vinegar, and continue stirring. Once everything is equally mixed, add apple and thyme top the bowl to garnish. Serve at room temperature or chilled over ice.

Mulled Sotol Cider ( Batch Serves 18- 20 )

• 1 Bottle Desert Door
• 1 Gallon Cider
• 1/4 Cup Honey
• 2 Inches Fresh Chopped Ginger
• 1/3 Cup of Mulling Spices
• 2 Rosemary Sprigs
• 1 Orange, Sliced Into Wheels

Add cider, honey, ginger, mulling spices, rosemary, and orange wheels to large pot over medium heat. Simmer for 20 minutes with lid on. Add 4-6 oz of cider to each mug with 1.5 oz sotol.

The Evergreen

• 1.5 oz Desert Door Original Sotol
• 1.5 oz Fresh Lime Juice
• 0.5 oz Agave Nectar
• Cucumber
• Mint

Muddle cucumber and mint in shaker. Add sotol, lime Juice, agave nectar, and ice. Shake. Strain into glass with fresh ice and garnish with cucumber.

Sotol'd Fashioned

• 2 oz Desert Door Oak-Aged Texas Sotol
• 0.25 oz Cane Sugar
• 2 Dashes Angostura Bitters
• Orange Wheel
• 1 Luxardo Cherry with a spoonful of juice

In an Old Fashioned glass, muddle bitters, sugar, and orange wheel. Remove rind. Add sotol and one large ice cube. Stir. Garnish with a cherry and orange wheel.

Texas Toddy

• 2 oz Desert Door Oak-Aged Texas Sotol
• Honey to taste
• Earl Grey Tea Bag
• Lemon Wedge
• 5 oz Hot Water

Add sotol and honey to a mug. Stir until combined. Add your tea bag and top mug with boiling hot water. Leave it to simmer for three minutes. Remove the tea bag and squeeze fresh lemon.

Ranch Water

• 50mL Bottle of Desert Door Original Texas Sotol
• Topo Chico
• Lime

Open Topo Chico. Drink or pour out to just below the circle logo on the bottle. Add in Desert Door to top. Squeeze Lime.

Amarillo By Morning

• 50mL Bottle of Desert Door Original or Oak-Aged Texas Sotol
• Can of High Brew Mexican Vanilla

Open can. Take a large sip. Add in Desert Door.

Sotol + Coke

• 50mL Bottle of Desert Door Oak-Aged Texas Sotol
• Bottle of Mexican Coke
• Lime Wedge

Open Mexican Coke. Drink or pour out to the bottom of the bottle neck. Add in Desert Door to top. Squeeze lime.

Matadoor

• 50mL Bottle of Desert Door Original Texas Sotol
• 6 oz Can Dole Pineapple Juice
• Lime Wedge or Juice
• Chili Lime Salt (Optional, For Rim)

Before cracking open the can, rub lime wedge around the rim. Dip can rim in chili lime salt. Open can and take a big sip of pineapple juice. Squeeze lime and pour in the Desert Door.

Marfa Mule

• Three 50mL Bottles of Desert Door Original Texas Sotol
• Bottle of Bundaberg Ginger Beer
• Lime

Add ice to 3 glasses or mugs. Pour one bottle of Desert Door in each and top with ginger beer. Squeeze limes.

Blistering Sun

• 50mL Bottle of Desert Door Original Texas Sotol
• 5.5 oz Can of Mr and Mrs T's Original Bloody Mary Mix
• Hot Sauce
• Coarse Sea Salt
• Lime or Lemon Wedge

Before cracking open the can, rub lime or lemon wedge around the rim. Dip can rim in salt. Open can and pour out a big sip. Pour in the Desert Door and add hot sauce to taste.

Round of Ranch Waters

• 200mL Flask of Desert Door Original Texas Sotol
• Case of Topo Chico
• Limes

Open Topo Chicos. Drink or pour out to just below the circle logo on the bottle. Add in Desert Door to top. Squeeze Lime. Keep stashed in the cooler for round two.

Spiked Mocha

• 2 oz Desert Door Oak-Aged or Original Texas Sotol
• Instant Coffee Packet
• Hot Chocolate Packet
• Sugar (to taste)
• Water

Make coffee and hot chocolate using the directions on their packaging. In a camp mug add sotol and top with equal parts coffee and hot chocolate (we recommend 3 oz of each). Add sugar to taste.

Maple Sotol'd Fashioned

• 2 oz Desert Door Oak-Aged or Original Texas Sotol
• 1 Teaspoon Maple Syrup (0.25 oz)
• 2 Dashes Angostura Bitters
• Orange Peel

Stir syrup, bitters, and sotol in your cup. Using your pocket knife, peel an orange over cocktail and place on top. Add ice.

THE CHERRY RED RAIDER

• 2 oz of Desert Door Pollinator
• 0.5 oz Liber and Co Grenadine Syrup
• Sprite or Grapefruit Sparkling Water (depending on how sweet you want it)
• Lemon & lime wheel for garnish

Add grenadine to the bottle of the glass, then ice, then Pollinator, and top with Sprite or Grapefruit Sparkling Water. Garnish rim with lemon and lime wheel.

THE BUMBLER

• 1.5 oz of Desert Door Pollinator
• 2 oz fresh lemon juice
• Soda water or seltzer
• Lemon wheel for garnish
• Salt rim
• Honey (if you wish)*

Rim a tumbler glass with salt and fill to the top with ice. Add Pollinator and fresh lemon juice. Top with soda water or seltzer, then stir. Garnish with a fresh lemon wheel. *If you want to sweeten it up. Start with honey and Pollinator in the glass before adding ice. Stir the two together until honey is dissolved and then continue to build the drink.

THE LEAF CUTTER

• 4 mint leaves
• 5 thick cucumber slices
• 1 large egg white
• 1.5 oz Desert Door Pollinator
• 0.5 oz fresh lemon juice
• 1 oz honey simple
• 0.25 ounce St-Germain Elderflower Liqueur
• Angostura Bitters

Muddle mint and cucumbers. Add egg white, pollinator, fresh lemon juice, honey simple, St.-Germain, and bitters. Shake first with no ice, add ice and shake again. Serve over fresh ice in a highball glass. Garnish with dried lemon and orange flower flower.