Courtesy Yana Volfson, beverage director, Atla, New York City
This cocktail is named after the artist Rachel Levit [Ruiz]’s first drawing on our cocktail menu: a lady with a plant for a face in a yoga pose,” says Yana Volfson, beverage director at New York City’s Atla, a contemporary Mexican restaurant. Some might describe the flavor of this sotol-powered drink as vegetal or herbal, but Volfson is a little more precise. “I would say it tastes like green watermelon juice.”
If you like Tequila or mezcal, give this Mexican spirit a try. Unlike those two, sotol is not made from agave. Instead, it’s distilled from the desert spoon plant. The flavor is usually earthy or grassy, and it can sometimes be subtly floral. In a pinch, substitute your favorite agave spirit in the recipe above.
- 1 ounce sotol, preferably Por Siempre
- ¼ ounce Green Chartreuse
- ½ ounce agave nectar
- 1 ounce cucumber juice
- ½ ounce lime juice
- Mint sprig, for garnish
In cocktail shaker filled with ice, combine all ingredients, except garnish. Shake well, and strain into rocks glass over fresh ice cubes. Garnish with mint sprig.