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.
This recipe originally appeared as part of “11 Hottest Cocktails to Drink in Bars Now: April 2018.”
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.