Cocktails

1.5 oz Tall Texan Sotol - Leio
.75 oz orange liqueur
.5 oz lemon juice
.5 oz orange juice
Dehydrated lemon wheel

Combine Leio, orange liqueur, lemon and orange juice in a mixing glass filled with ice. Stir well for 20-30 seconds, then strain into a lowball glass over a single large ice cube. Add a dehydrated lemon wheel.

1.5 oz Tall Texan Sotol - Leio
.75 oz fresh lime juice
.5 oz honey simple syrup
3 - 4 fresh sage leaves, plus more to garnish
Sparkling mineral water, to top

In a cocktail shaker add the fresh sage leaves and honey simple syrup. Gently muddle. Then add the Leio Sotol, fresh lime juice, and ice. Shake until chilled. Double strain into a rocks glass filled with ice. Top with sparkling mineral water and garnish with a fresh sage leaf.

2 oz Tall Texan Sotol - Cedro
.5 oz agave syrup
4 dashes of chocolate bitters
Orange rind

Combine Cedro, agave syrup and bitters in a mixing glass filled with ice. Stir well for 20-30 seconds, then strain into a lowball glass over a single large ice cube. Express an orange peel colored-side down over your drink to release the oils, rub the peel along the rim of the glass, and drop it in

1 1/2 oz Tall Texan Sotol
1 oz Fresh Lime Juice
1 Pinch of Fine Salt
Sparkling Water
Lime wedge for garnish

Fill a tall glass to the brim with ice. Pour in the stool and lime juice. Add a tiny sprinkle of salt to bring out the flavors. Fill the rest of the glass with sparkling water. Gently stir once with a spoon to mix. Add a lime wedge and serve.

1.5 oz Tall Texan Sotol - Cedro
.5 oz ruby red grapefruit
.75 oz lime juice
.25 oz agave syrup
Grapefruit soda
Lemon wedge
Tajin seasoning

Combine Cedro, grapefruit, lime juice, and agave syrup in a cocktail shaker filled with ice. Shake until frosty, then strain into a Tajin-rimmed glass filled with fresh ice. Top with grapefruit soda. Add a lemon wedge.tion goes here

1.5 oz Tall Texan Cedro Sotol
.75 oz fresh lemon juice
.5 oz amaro
Tonic water, to top
Fresh rosemary sprig, to garnish 

In a collin’s glass add the Cedro Sotol, lemon juice, and amaro. Stir with a bar spoon. Then add ice and top with tonic water. Garnish with a fresh rosemary sprig.

1.5 oz Tall Texan Sotol - Cedro
.75 oz pineapple juice
.75 oz lime juice
.5 oz agave syrup
3 jalapeño slices
Tajin seasoning
Lime wheel

Muddle the jalapeño slices and agave together in a cocktail shaker. Add Cedro, pineapple juice, lime juice, and a handful of ice. Shake until frosty, then double strain into a Tajin-rimmed glass filled with fresh ice. Garnish with a jalapeño slice and a lime wheel.