At Tularosa Distillery’s Tumbleweed Lounge, desert-grown sotol anchors New Mexico–inspired cocktails, like this earthy creation that makes its menu debut this autumn. “This cocktail is a great replacement for a Bloody Mary,” says co-owner Peter Kauffman. “Though the ingredients are savory, it’s refreshing and slightly sweet.”
- 2–3 ears corn
- 2 ancho chiles, softened, stemmed, and seeded
- 3 cups water, plus more as needed
- ⅓ ounce agave nectar
- 5 drops Cuna de Piedra Smoked Heirloom Chile Bitters
- 2 ounces Tularosa Sotol
- Ice
- Slice of lime, optional
Makes 1 cocktail; corn-chile mixture makes about 8 cocktails
1. Roast corn on a grill on medium-high heat, turning occasionally, until kernels are tender and browned. Let cool slightly, then cut kernels from cobs.
2. Add corn, chiles, and 3 cups water to a blender and blend on the highest speed for 4–5 minutes, adding more water as needed until completely liquefied.
3. Combine 4 ounces of the corn-chile mixture, agave nectar, bitters, and sotol in an ice-filled cocktail shaker. Shake 8–10 seconds. Add ice to a double old fashioned glass and strain in the cocktail. Garnish with a lime or corncob slice. Transfer leftover corn-chile mixture to an airtight container and refrigerate up to 3 days.