Sotol Cítrico

Name: Sotol Cítrico
Yield: 1 drink
Ingredients: Ice; 1½ ounces sotol; 1 ounce dry vermouth; 1 ounce grapefruit juice; ¼ ounce orange liqueur; ¼ ounce fresh lime juice; ¼ ounce agave syrup (see Tip); 2 dashes orange bitters

By Rebekah Peppler

Updated May 23, 2025

Sotol Cítrico — Joel Goldberg for The New York Times. Food Stylist: Hadas Smirnoff.

Rating: 4(8)
Comments: Read comments

The bright, citrus-forward combination of sotol, grapefruit, lime and orange bitters adds a sweetly acidic punch that balances the herbal, earthy undertones of sotol, a traditional spirit from Northern Mexico. A few dashes of orange bitters underscore those citrus notes even further (and should you have another citrus-based bitter on hand, such as grapefruit or lemon, feel free to swap it in). Serve it up in a chilled glass just as written, or add a salt or Tajín rim for a welcome layer of texture and spice (see Tip).

Featured in: It’s High Time You Added Sotol to Your Bar Cart

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Ingredients

Yield:1 drink

Ice
1½ ounces sotol
1ounce dry vermouth
1ounce grapefruit juice
¼ ounce orange liqueur
¼ ounce fresh lime juice
¼ ounce agave syrup (see Tip)
2dashes orange bitters

Ingredient Substitution Guide

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Preparation

Step 1
Place a martini or Nick and Nora glass in the freezer to chill for at least 15 minutes and up to an hour. (You can also fill the glass with ice and water, stir for 30 seconds, pour out the ice water to instantly chill the glass.)
Step 2
In a cocktail shaker filled with ice, combine the sotol, vermouth, grapefruit juice, orange liqueur, lime juice, agave syrup and orange bitters. Shake vigorously until well chilled, about 15 seconds. Strain into the chilled glass and serve immediately.

Tips

To make agave syrup: In a resealable jar, combine ½ cup agave nectar and ¼ cup warm water. Stir or cover and shake until well combined. Agave syrup will keep stored in the refrigerator for up to one month.
To add a Tajín or salt rim, sprinkle a thin layer of Tajín or fine sea salt into a shallow bowl or plate. Run a grapefruit or lime wedge along the rim of your chilled glass, then dip the rim into the Tajín or fine sea salt, tapping off any excess before pouring in the cocktail.