Mojave Recipe

Prepare glass

If desired, chill a highball or Collins glass in the freezer for 5–10 minutes. Add a few ice cubes to the glass to keep the finished cocktail cold while you build it, or leave empty if you prefer less dilution.

Muddle mint

In a cocktail shaker, place 6 of the mint leaves (reserve 2 for garnish). Add the agave syrup and gently muddle 6–8 times — press just to release the mint oils without shredding the leaves.

Add spirits and citrus

Add sotol (2 oz), genepy (1/2 oz), fresh pink grapefruit juice (1 oz) and fresh lime juice (1/2 oz) to the shaker with the muddled mint and agave.

Dry shake (optional)

If you want more aromatic lift from the mint, dry shake (no ice) for 8–10 seconds to further emulsify the ingredients and lift the mint aroma.

Shake with ice

Add a good handful of ice to the shaker (about 4–6 large cubes). Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.

Strain into glass

Discard any ice from the chilled glass if you pre-chilled and topped it. Double-strain (using a Hawthorne and fine mesh) into the prepared highball or Collins glass over fresh ice (about 3/4 full). The double strain removes mint bits and provides a smooth texture.

Top with soda and finish

Top the cocktail with club soda (about 2 oz) to taste. Give the drink a gentle stir (1–2 turns) to integrate the soda without flattening the bubbles.

Garnish

Slap the reserved mint sprig between your palms to wake the aroma, then place it in the glass alongside a grapefruit wedge or a thin grapefruit twist expressed over the drink. Serve immediately.

Notes on balance

Adjust sweetness by increasing or decreasing the agave syrup by 1/4 oz increments. If the genepy is particularly herbal or sweet, reduce to 1/4 oz to let sotol and grapefruit dominate. For a slightly drier result, reduce soda to 1 oz.