Move Over Tequila: Acronimo Sotol Brings a Bold Twist to Cocktails
Acronimo Sotol is helping reintroduce this distinct Northern Mexican spirit to a new wave of cocktail lovers.
Made from the wild-harvested desert spoon plant, sotol offers a flavor that’s earthy, herbal, and endlessly versatile. It’s perfect for building drinks that balance fire, fruit, and freshness. In this roundup, Acronimo shows off its range: from the chile-kissed Spicy Sotolita to tropical sippers like the Kalinca Nawa and elegant twists on classics like the Chihuahua Negroni. Each cocktail highlights a different side of sotol’s unique character, proving Acronimo isn’t just a substitute for agave spirits but a category all its own.
Preparation
Rim glass with lime juice and salt (optional).
Fill with ice.
In a shaker, combine Sotol, Cointreau, Chiltepin Syrup, lime juice, and ice.
Shake well.
Strain into glass over ice.
Add lime wheel and dried chipotle.
*Chiltepin Syrup
Ingredients
1 cup water
1 cup sugar
1 cup water and 1 cup sugar with 1 Tbsp crushed chiltepin peppers
Preparation
Boil ingredients.
Simmer 5 minutes, strain, and cool.
Kalinca Nawa
Ingredients
1 ½ oz. Sotol Blanco
½ oz. Mango Pulp
½ oz. Passion fruit Pulp
1 oz. Lime Juice, freshly squeezed
½ oz. Ginger Syrup
Ice cubes
Dried Chilli Mango and Rosemary (for garnish)
Preparation
In a shaker, combine Sotol, mango pulp, passion fruit syrup, lime juice, ginger syrup, and ice cubes.
Shake well.
Strain into a glass filled with ice.
(Optional) Garnish with a slice of lime or a piece of fresh or dried mango.
Sotopiña
Ingredients
1 ½ oz. Sotol Blanco
1 oz. Giffard Creme De Fruit De La Passion
1 ½ oz. Pineapple Juice
1 oz. Lime Juice
½ oz. Simple Syrup
Preparation
In a shaker, combine Sotol, passion fruit crème, pineapple juice, lime juice, syrup, and ice cubes.
Shake well.
Strain into a coupe or martini glass.
(Optional) Garnish with a slice of pineapple or pineapple leaf.
Ranch Mojito
Ingredients
1 ½ oz. Sotol Blanco
30g Quince paste (can substitute Apricot Jam)
10 Mint leaves
1 oz. Lime Juice, freshly squeezed
Club Soda, to top
Ice cubes
Preparation
Take a highball glass and add the fresh mint leaves and quince paste to the bottom of the glass. Gently muddle the mint leaves and quince paste together using a muddler or the back of a spoon. This helps release the mint’s essential oils and blends the quince paste with the mint.
Pour in the fresh lime juice and continue to muddle until the quince paste is well mixed and dissolved.
Fill the glass about three-quarters full with ice cubes and pour the Sotol over.
Stir the mixture well to combine all the ingredients.
Fill the rest of the glass with club soda.
Stir gently to combine.
Garnish with a lime wedge and a sprig of mint.
Preparation
Rim cocktail glass with lime juice and dip it in Tajín to coat the rim. Set aside.
In a cocktail shaker, combine the Sotol, St Germain, apple jam, chipotle paste, syrup, and lime juice.
Add ice cubes to the shaker and shake vigorously for about 15-20 seconds until well chilled.
Strain the mixture into the prepared cocktail glass.
Garnish with a piece of dry chipotle on the rim or floating on top of the cocktail.
Preparation
Fill an old-fashioned or rocks glass with ice cubes to chill it.
In a mixing glass, combine the Sotol, Campari, and sweet vermouth.
Add ice cubes to the mixing glass and stir gently for about 20-30 seconds until well chilled.
Strain the mixture into the prepared glass over the ice cubes.
Twist the orange peel over the drink to release its oils, then drop it into the glass.
Ay Carajillo
Ingredients
1 ½ oz. Sotol Blanco
1 ½ oz. Apple Syrup
2 oz. Espresso (freshly brewed)
1 oz. Evaporated Milk
Cinnamon Stick (for garnish)
Ice Cubes (optional)
Preparation
Brew 2 oz. of fresh espresso and set aside to cool.
In a cocktail shaker, combine the Sotol, apple syrup, espresso, and evaporated milk.
Add ice cubes to the shaker if you prefer your Carajillo chilled.
Shake vigorously for about 15-20 seconds until well mixed and chilled.
Strain the mixture into a glass.
You can serve it over ice cubes if you want it cold, or without ice if you prefer it warm.
Garnish with a cinnamon stick.
Preparation
Rim your cocktail glass with lime juice and dip it in Tajin to coat the rim. Set aside.
In a cocktail shaker, combine the Sotol, Ancho Reyes, syrup, hibiscus infusion, and freshly squeezed lime juice.
Add ice cubes to the shaker and shake vigorously for about 15-20 seconds until well chilled.
Strain the mixture into the prepared cocktail glass filled with ice cubes.
Garnish with dry hibiscus flowers on top of the cocktail.
Jamaiquina
Ingredients
2 oz. Sotol Blanco
1 oz. Hibiscus Syrup
¾ oz. Fresh Lime Juice
Lemon Peel (for garnish)
Hibiscus Salt
Ice Cubes
Preparation
Fill a cocktail shaker with ice.
Add the Sotol, hibiscus syrup, and fresh lime juice to the shaker, shake well until chilled.
Strain the mixture into a coupe glass.
Garnish with a lemon twist on the rim of the glass.
Preparation
Fill a cocktail shaker with ice.
Add all ingredients and shake.
Fill an old-fashioned glass with ice and pour shaker content into glass.
Garnish with cilantro.
Tamarindo Lindo
Ingredients
1 ½ oz. Sotol Blanco
1 oz. Tamarind Syrup
½ oz. Fresh Lemon Juice
Soda Water
Tajín
Ice Cubes
Lemon Wedge (for garnish)
Preparation
Fill a shaker with ice and combine all the ingredients.
Shake well for about 10-15 seconds.
Strain the mixture into an old-fashioned glass that has been rimmed with Tajín.
Add ice to the glass, followed by a splash of soda water.
Garnish with a lemon wedge.
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