Behind lead bartender Candice Jae, San Francisco’s Mosto boasts more than 200 tequilas, 200 mezcals and even a vegan pechuga mezcal flight. The Sotolero drinks like a Martini made with sotol (Mexico’s desert spoon plant spirit) rather than gin. It’s earthy green notes are highlighted by Lillet blanc apéritif, Salers apéritif and orange bitters.
- 1 1/2 oz Por Siempre sotol
- 3/4 oz Lillet blanc apéritif
- 3/4 oz Salers gentiane
- 8 drops Orange bitters
- 1 Lemon peel, expressed
- Garnish: Dill sprig
Add all the ingredients into a mixing glass with ice, and stir for 30 seconds.
Strain into a chilled Nick & Nora glass.
Express the oil from the lemon peel over the drink and discard.
Garnish with a dill sprig.