Humo y Oro Mezcal and Sotol Cocktail Recipe | PUNCH
Mezcal, sotol and Salers harmonize with concentrated Lapsang souchong tea in this subtly spicy cocktail recipe.
Ingredients
- 3/4 ounce espadín mezcal, preferably Amaras Verde Momento
- 3/4 ounce sotol, preferably Oro de Coyame
- 1/2 ounce Salers gentian aperitif
- 1/2 ounce Fresno chile honey (see Editor’s Note)
- 1 dash sour solution (see Editor’s Note)
- 2 ounces triple-steeped Lapsang souchong tea (see Editor’s Note)
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