Matador Norteño

Recipe from La Contenta

Adapted by Florence Fabricant

Published April 28, 2015

  • Karsten Moran for The New York Times
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Rating
4(30)
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A splash of pineapple juice fine-tuned with some lemon brightens sotol, a spirit with yeasty character and chamomile flavor. Pineapple is a reliable ingredient for most Mexican spirits. The drink is easy to assemble and the recipe can be doubled or even increased to a pitcherful for a party. If you plan on including agave drinks in your repertory, it pays to have agave syrup on hand for the most felicitous sweetener. —Florence Fabricant

Featured in: Tequila Is Getting Company: Sotol, Bacanora and Raicilla

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Ingredients

Yield:1 drink

  • A few cilantro leaves

  • 2 ounces sotol

  • ¾ ounce pineapple juice

  • ¾ ounce lemon juice

  • ½ ounce agave syrup

  • 6 dashes habanero bitters

Ingredient Substitution Guide

Preparation

  1. Step 1

    Muddle cilantro in a cocktail shaker. Add remaining ingredients.

  2. Step 2

    Add ice, shake briefly and strain into a glass. Pour back into the shaker, strain again into a stemmed cocktail glass and serve.

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4 out of 5
30 user ratings
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Comments

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Betsy

Wonderful way to use the sotol we brought home from San Antonio. Muddled a couple of specks of (going soft) habanero pepper with the cilantro sprigs before adding the other ingredients because we didn’t have habanero bitters on hand. Also substituted lime juice for lemon. Trader Joe’s pineapple juice not from concentrate. Couldn’t strain out all the bits of muddled green & red veggies, but the drinks were very pretty as well as tasty!

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Credits

Adapted from La Contenta, New York

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