Shelter’s Sotol and Daikon Margarita
Paulina Arteaga, head bartender at Calgary cocktail bar Shelter, wanted to create an “out of the ordinary” margarita. She landed on this flavour-packed recipe made with sotol, which has an exciting mixture of vegetal, smoky, pickled, spicy, citrusy and funky notes.
Ingredients
Chili Tincture
- 15 g pasilla chili
- 15 g guajillo chili
- 15 g morita pepper
- 9 oz vodka
Cocktail
- Ice
- 1¼ oz sotol
- ¼ oz elderflower liqueur
- ¼ oz cucumber vodka
- 1½ oz prepared fermented daikon shrub
- ¼ pipette Bittermens Orchard Street Celery Shrub Bitters
- ¼ oz chili tincture
- Pickled cucumber for garnish (optional)
- Gochugaru for garnish (optional)
Instructions
Chili Tincture:
- Add pasilla, guajillo, morita and vodka to container. Let sit for 14 days, shaking periodically. Strain liquid into clean container.
- In cocktail shaker filled with ice, add sotol, elderflower liqueur, cucumber vodka, fermented daikon shrub, bitters and Chili Tincture.
- Shake well. Strain into chilled Collins glass and top with pebble ice. Garnish with pickled cucumber and gochugaru (if desired).
