The Sotoloma

At the Tumbleweed Lounge, their elevated version of the Paloma embraces the regional spirit sotol instead of tequila, lending a subtly earthy and herbal character to one of our favorite citrusy cocktails. Crisp sotol blends with freshly squeezed grapefruit juice and a bright splash of grapefruit/lime oleo saccharum, then is rounded out by a touch of agave for balanced sweetness. Rather than grapefruit soda, they opt for sparkling water to keep things light and effervescent.

A carefully salted or Tajín-rimmed glass adds a savory, contrasting edge. The result is a refined, desert-inspired Paloma that nods to the original’s thirst-quenching roots while celebrating the terroir of New Mexico—with hints of minerality, botanical complexity, and crisp, refreshing sparkle. Sip this one and appreciate the beauty of big skies and mountain vistas in the Land of Enchantment.

The Sotoloma Recipe

The Sotoloma replaces the Paloma’s artificially flavored soda with fresh squeezed grapefruit juice, house-made oleo saccharum and Topo Chico … and of course Tumbleweed’s own sotol. As one of Tumbleweed’s best sellers, it will probably stick around for a long time. At home, it could also be a fun party punch. Play up the red chile during autumn and holidays for a nice pop of color, and as the perfect complement to the chile bitters.

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The Sotoloma

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• Author: Rene Arnas

Print Recipe

Description

Recipe by Rene Arenas at The Tumbleweed Lounge at the Tularosa Distillery

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Ingredients

Scale 1x2x3x

• Saltverk licorice salt
• ½ oz agave nectar
• ½ oz grapefruit/lime oleo saccharum
• 1 ½ oz grapefruit juice
• 1 ½ oz Tularosa Distillery Sotol
• 6 drops Cuna de Piedra Smoked Heirloom Chile Bitters
• Garnish:  dehydrated grapefruit and red chile section
• 3–4 oz Topo Chico

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Instructions

1. Rim a rocks glass with licorice salt and add good sized ice cubes.
2. In a shaker filled halfway with ice, add agave nectar, oleo saccharum, grapefruit juice, sotol and bitters.  Shake for about 10 seconds.
3. Pour cocktail into the prepared glass and add 3-4 ounces of Topo Chico.
4. Garnish with dehydrated grapefruit and chile section.

To make grapefruit-lime oleo saccharum:

1. Using a sharp vegetable peeler, peel 5 grapefruits and 5 limes avoiding as much of the pith as possible.
2. Add peels to a jar or container that has a tight-fitting lid and add enough sugar to coat all the peels. Shake the jar or container several times over the course of 30 minutes. There should be very little sugar sitting in the bottom of the container.
3. Let it sit at room temperature for 12-24 hours.  There will be a pool of sweet, citrusy oil – (oleo saccharum) at the bottom of the container. Strain the oleo saccharum into a smaller container, keep refrigerated and use within 2 weeks.

Notes

Cuna de Piedra Smoked Heirloom Chile Bitters and Saltverk licorice salt is available at the Tumbleweed shop, Desert Spoon, and other fine retail stores and online. The sotol is from Tularosa Distillery.

Recipe by Rene Arenas, Tumbleweed Lounge
Photography by Dave Bryce

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