Desierto Seco

An elegant, bone-dry Martini twist that highlights La Higuera Leiophyllum Sotol’s earth, subtle fruit and desert botanicals. A measured touch of Manzanilla sherry brings delicate salinity and lift, while an olive-leaf tincture lends a whisper of savory green. Finished with a grapefruit twist for aromatic brightness, this cocktail is clean, mineral and distinctly Mexican—an homage to the Chihuahuan desert in a glass. Serve in: Chilled Nick & Nora glass Ingredients: - 2 oz La Higuera Leiophyllum Sotol - 0.5 oz Manzanilla sherry (fino if unavailable) - 1 barspoon (0.12 oz) Dolin Dry Vermouth - 3 drops olive-leaf tincture* (see below; optional but recommended) - Grapefruit peel, for garnish Instructions: 1. Chill a Nick & Nora glass thoroughly. 2. In a mixing glass, combine sotol, Manzanilla sherry, vermouth and olive-leaf tincture. 3. Add plenty of cold ice and stir briskly for 25–30 seconds until well-chilled and properly diluted. 4. Strain into the chilled glass. 5. Express a strip of grapefruit peel over the surface, rim the glass, and drop it in to garnish. *Olive-Leaf Tincture: Steep 2 tbsp dried olive leaves (found in tea shops or online) in 3 oz neutral vodka for 1 hour. Strain through a coffee filter. Store in a dropper bottle; keeps for months. Yields ~3 oz. Notes: - The Manzanilla lends a gently savory backbone and a hint of salinity, accentuating the sotol’s minerality without masking its character. - The dry vermouth brings classic Martini structure and aromatic complexity. - Olive-leaf tincture provides a subtle, green salinity and a culinary touch, echoing the tradition of a Martini olive while keeping the drink crystalline. - The grapefruit twist wakes up the desert botanicals and finishes the experience with brightness. No Mexican cliché—just a Martinez-inspired, desert-dry Martini with a sense of place.