Wild Harvest Citrus Cocktail

Ingredients

Wild Harvest Cocktail

• Desert Door Sotol 1 ½ oz
• Pear juice 1 ½ oz
• Citrus oil syrup ½ oz (see below)
• Rambler or your favorite sparkling water
• 1 lime wedge
• Sprig of cilantro

Citrus oil syrup

Feel free to buy your citrus oil syrup online or at the store. But if you’re in the mood, it’s super easy and fun to make your own.

Makes roughly a quarter gallon

• 1 pint white sugar
• 1 pint water
• ½ of a pomegranate
• 1 lime, sliced into wheels
• 200g cilantro stems

Instructions

Make the Citrus Oil Syrup

Skip to the next section if you’re not making your own syrup.

1. In a small saucepan, combine 1 pint of water and 1 pint of white sugar.
2. Once the sugar is completely dissolved, add the ½ pomegranate squeezed (letting the seeds into the pan, and keeping the flesh out), the slices of lime, and the cilantro stems.
3. Let steep for 10-15 minutes.
4. Let the syrup cool for 15 minutes.
5. Strain the syrup through a fine-mesh strainer.
6. The syrup can be stored in an airtight container in the refrigerator and will last for up to a month.

Make the “Wild Harvest” Cocktail

7. Add all ingredients to a tall Collins glass.
8. Fill the glass with cubed ice.
9. Squeeze the lime wedge over top and discard the wedge.
10. Garnish with a sprig of cilantro and a straw.

Recipe Notes and Variations

• Sotol is a unique spirit distilled from a desert plant in the Asparagus family that grows all over the Mexican states of Durango, Chihuahua, and Coahila, as well as Central and West Texas. If you do not have Sotol, substitute your favorite mezcal or tequila.
• Making an infused syrup is a great way to use up any leftover herbs in addition to fruits. We particularly love making sage and rosemary syrups!
• If you enjoyed this apple cocktail, try ourPear Shrub Cocktail.