By: Ben Lomax Photos by: Rachel Benavides
We’ve all been spending a significant amount of time inside our abodes these days, and working from home for us entails experimenting with new drinks! We aren’t quite sure whether both or either will make it onto the BUS menu when we open up our doors, but here are a couple of my favorites I’ve come up with.
The first cocktail is something I’ve been wanting to do for a while. It’s a brunch libation that’s as well suited for a Sunday morning as a Margarita is for a Saturday afternoon. The name is a nod to a late-19th-century tradition in which the same single sandwich was recycled, served with every cocktail, to get around the Raines Law – which forbade serving drinks without food on a Sunday. It’s spicy and briny, and a cure for what ails ya.
Makes 1 Drink
1 oz Ancho Reyes Verde poblano liqueur
1/2 oz Cointreau or other orange liqueur
1/2 oz fresh-squeezed lime juice
2 oz fresh celery juice
Pinch of kosher salt
Shake all ingredients on ice and strain into a rocks glass with fresh ice. Garnish with orange slice.
This second drink has a tropical vibe and a refreshing taste for the hotter days. I’ve been playing around a lot with Sotol lately; the sotol plant is very different from the agave, but the liquor seems to play well with the same sort of ingredients as the agave liquors. It’s less smoky and more vegetal than a mezcal, and it can be found and distilled in Texas as well as Northern Mexico.
Makes 1 Drink
3/4 oz Desert Door Texas Sotol
3/4 oz yellow Chartreuse
3/4 oz fresh-squeezed lime juice
1 1/2 oz fresh-squeezed pineapple juice
Shake all ingredients over ice and strain into rocks glass over fresh ice. Garnish with plucked pineapple leaf.
Mixologist Martini Tip
If you have a 750ml bottle of your preferred vodka at home, remove 250ml to bring it down to 500ml. Add 150ml of filtered water into the bottle, and store it in the freezer. When ready, just rinse a glass with dry vermouth and pour in the vodka/ water combination. Garnish with lemon peel.