Texas Sun Cocktail
INGREDIENTS
- 1 medium ruby red grapefruit
- Pinch kosher salt
- Pinch granulated sugar
- 1½ oz sotol (such as Desert Door Texas Sotol), or substitute tequila blanco (such as LALO) or mezcal verde (such as Amarás)
- ¾ oz strained lemon juice
- ½ oz basil bay-leaf syrup
- 3-4 oz sparkling water, such as Topo Chico or Rambler
- 3 slices charred grapefruit
- 1-2 basil leaves
INSTRUCTIONS
Char the grapefruit: Using a Paring Knife, cut grapefruit in half lengthwise. Slice one half into ½”-thick “half moons.” Reserve remaining grapefruit for additional cocktails or another use. Lay slices flat on a cutting board and sprinkle a small pinch of salt and granulated sugar over each slice. Flip and repeat on other side. Heat an Enameled Cast Iron Skillet over medium. Gently place grapefruit slices in Skillet and allow citrus to get a medium char on one side, 3–5 minutes. Flip slices with tongs or a spatula to get a light sear on the opposite side, about 3 minutes more. Set aside to cool, then use immediately or store in a resealable container in fridge for up to 2 days.
Make the cocktail: Combine sotol, lemon juice, and basil bay-leaf syrup in a Drinking Glass. Fill Glass ¾ full with ice and stir twice using a bar spoon. Top with sparkling water and stir once gently. Place charred grapefruit slices inside of drink, pressed against glass. Add more ice as needed and garnish with basil leaves.
VIDEO HOW-TO
NOTES
Bubbly, citrus-y, and featuring a distilled spirit you may never have heard of, the Texas Sun demands to be drunk outside—now. Discover the step-by-step process of creating the delicious and refreshing Texas Sun Cocktail with our comprehensive recipe guide. Follow along and learn how to craft this delightful mixed drink that will transport your taste buds to a sunny Texan afternoon.
