Trip To Mexico (mezcal, Sotol, Silver Tequila) Recipe

Name: El Callejón Taqueria & Grills Trip To Mexico (Mezcal, Sotol, Silver Tequila) Recipe
Cook time: 15 min
Total time: 15 min
Yield: 3 servings
Ingredients: 3 oz Mezcal (good joven); 3 oz Sotol; 3 oz Silver tequila (blanco); 3 oz Fresh lime juice; 1.5 oz Agave syrup (1:1 simple agave); 1.5 oz Orange liqueur (Cointreau or triple sec); 6 dashes Angostura bitters; 0.5 tsp Saline solution (optional; 1 tsp fine sea salt dissolved in 2 oz warm water); 6 cups Ice (for shaking and serving); 3 pieces Large ice cubes or spheres (for serving); 3 pieces Lime wheels or wedges; 3 pinches Smoked salt (or Tajín); 3 pieces Optional: thin orange peel twists; 1 piece Cocktail shaker; 1 piece Jigger or measuring tool; 1 piece Hawthorne strainer (or fine mesh); 3 pieces Rocks glasses; 1 piece Small plate (for salt)

Inspired by El Callejón Taqueria & Grill

Time15m

Serves3

Make Trip To Mexico (mezcal, Sotol, Silver Tequila) Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cocktails (makes 3 servings)

3 oz Mezcal (good joven)

3 oz Sotol

3 oz Silver tequila (blanco)

3 oz Fresh lime juice

1 1/2 oz Agave syrup (1:1 simple agave)

1 1/2 oz Orange liqueur (Cointreau or triple sec)

6 dashes Angostura bitters

1/2 tsp Saline solution (optional; 1 tsp fine sea salt dissolved in 2 oz warm water)

6 cups Ice (for shaking and serving)

3 pieces Large ice cubes or spheres (for serving)

Garnish

3 pieces Lime wheels or wedges

3 pinches Smoked salt (or Tajín)

3 pieces Optional: thin orange peel twists

Equipment

1 piece Cocktail shaker

1 piece Jigger or measuring tool

1 piece Hawthorne strainer (or fine mesh)

3 pieces Rocks glasses

1 piece Small plate (for salt)

Method

Cocktails (makes 3 servings)

Measure and combine spirits

Using a jigger, measure 1 oz mezcal, 1 oz sotol and 1 oz silver tequila into the cocktail shaker for each serving (3 oz total spirits per serving; 9 oz total for three servings).

Add citrus, sweetener and modifiers

Add 1 oz fresh lime juice per serving (3 oz total), 0.5 oz agave syrup per serving (1.5 oz total), and 0.5 oz orange liqueur per serving (1.5 oz total) into the shaker. Add 2 dashes Angostura bitters per serving (6 dashes total). If using saline, add 1/2 teaspoon of the prepared saline solution to the shaker to enhance mouthfeel and salt balance.

Add ice and shake

Fill the shaker two-thirds with ice (about 3 cups for a multi-serve or shake in two batches if your shaker is small). Cap and shake vigorously for 12–18 seconds until the outside of the shaker is cold and well-chilled.

Prepare glasses

While shaking, place a small plate with smoked salt or Tajín. Rub a lime wedge around the rim of each rocks glass and lightly dip the rim into the smoked salt to create a light salted rim. Place a large ice cube into each glass.

Strain and serve

Strain the shaken cocktail evenly into the three prepared rocks glasses over the large ice cubes using a Hawthorne or fine-mesh strainer to catch any shards. Each glass will receive roughly 3.5–4 oz of liquid including ice melt.

Garnish

Garnish each drink with a lime wheel or wedge perched on the rim. Optionally express an orange peel over each glass (pinch the peel to release oils), and drop the twist into the drink for a bright citrus aroma. Serve immediately.

Equipment & Notes

If you prefer a smokier profile, increase the mezcal to 1.25 oz per serving and drop sotol to 0.75 oz. Adjust agave to taste if you prefer sweeter or drier cocktails. Shake time and ice amounts are important for proper dilution; aim for about 20–25% dilution from shaking for balanced flavor.