{"id":282382,"date":"2025-10-06T19:41:10","date_gmt":"2025-10-06T19:41:10","guid":{"rendered":"https:\/\/www.europesays.com\/us\/282382\/"},"modified":"2025-10-06T19:41:10","modified_gmt":"2025-10-06T19:41:10","slug":"limited-edition-cocktails-at-70-bars","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/282382\/","title":{"rendered":"Limited-Edition Cocktails at 70+ Bars"},"content":{"rendered":"<p>Move over, mezcal\u2014New York is about to get a crash course in sotol, the earthy, complex spirit from northern Mexico that the New Yorker <a href=\"https:\/\/www.newyorker.com\/news\/letter-from-the-southwest\/sotol-and-the-making-of-the-next-big-drink\" target=\"_blank\" rel=\"noopener nofollow\">once dubbed \u201cThe Next Big Drink.\u201d<\/a> From October 6\u201312, <a href=\"https:\/\/www.panoramamezcal.com\/\" target=\"_blank\" rel=\"noopener nofollow\">Sotol Week<\/a> will take over the city with cocktail specials, tastings and events designed to spotlight this desert-born distillate and the people behind it.<\/p>\n<p>More than 70 bars and restaurants will feature sotol-based creations throughout the week, from refreshing highballs to smoky stirred sippers. Expect to see Casa Lotos Sotol featured across the city at some of NYC\u2019s most notable drinking destinations like <a href=\"https:\/\/www.timeout.com\/newyork\/bars\/superbueno\" target=\"_blank\" rel=\"noopener\">Superbueno<\/a>, <a href=\"https:\/\/www.timeout.com\/newyork\/bars\/dante\" target=\"_blank\" rel=\"noopener\">Dante<\/a>, <a href=\"https:\/\/www.timeout.com\/newyork\/restaurants\/saga\" target=\"_blank\" rel=\"noopener\">Saga<\/a>, the <a href=\"https:\/\/www.timeout.com\/newyork\/hotels\/the-wall-street-hotel\" target=\"_blank\" rel=\"noopener\">Wall Street Hotel<\/a>, <a href=\"https:\/\/www.timeout.com\/newyork\/restaurants\/cosme\" target=\"_blank\" rel=\"noopener\">Cosme<\/a>, <a href=\"https:\/\/www.timeout.com\/newyork\/restaurants\/toloache\" target=\"_blank\" rel=\"noopener\">Toloache<\/a> and El Fish. Each will riff on the spirit\u2019s versatility, from bracingly vegetal martinis to smoky-sweet riffs on classic margs.<\/p>\n<p>The idea for Sotol Week originated when Casa Lotos approached Jos\u00e9 Mar\u00eda \u201cChema\u201d Dond\u00e9 Rangel, founder of Panorama Mezcal and Puebla York Week, about creating a festival dedicated to the spirit. Together, they\u2019ve built a first-of-its-kind event meant to introduce sotol to a wider audience and cement its place among the world\u2019s most intriguing spirits.<\/p>\n<p><strong>RECOMMENDED:\u00a0<a href=\"https:\/\/www.timeout.com\/newyork\/bars\/best-margaritas-in-nyc\" target=\"_blank\" rel=\"noopener\">The 15 absolute best margaritas in NYC<\/a><\/strong><\/p>\n<p>The festivities kick off with a distillation demonstration at the Consulate General of Mexico, led by fourth-generation sotolero Gerardo Ruelas. The session will explore how terroir, climate and solar ovens shape Casa Lotos\u2019s flavor profile, from its grassy nose to its subtle, peppery finish. Other events throughout the week include educational panels, culinary collaborations, pop-up tastings and live music celebrating the craft and culture of northern Mexico.<\/p>\n<p>Sotol may be new to some New Yorkers, but it\u2019s far from a newcomer in the spirits world. Made from the wild-harvested Dasylirion plant\u2014also known as desert spoon\u2014it has been distilled in Chihuahua, Durango and Coahuila for centuries. Unlike agave, sotol isn\u2019t cultivated in neat rows; each plant takes well over a decade to mature in the wild, producing a spirit that captures the rugged character of its landscape.<\/p>\n<p>For the curious drinker, Sotol Week offers the perfect introduction: seven days, 70 venues and one distinctly untamed spirit ready for its New York debut.<\/p>\n","protected":false},"excerpt":{"rendered":"Move over, mezcal\u2014New York is about to get a crash course in sotol, the earthy, complex spirit from&hellip;\n","protected":false},"author":3,"featured_media":282383,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5122],"tags":[5229,10633,405,403,65560,5226,5225,5228,5227,988,67,586,132,5230,68,2969],"class_list":{"0":"post-282382","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-new-york","8":"tag-america","9":"tag-categories-restaurants","10":"tag-new-york","11":"tag-new-york-city","12":"tag-news-drinking","13":"tag-newyork","14":"tag-newyorkcity","15":"tag-ny","16":"tag-nyc","17":"tag-restaurants","18":"tag-united-states","19":"tag-united-states-of-america","20":"tag-unitedstates","21":"tag-unitedstatesofamerica","22":"tag-us","23":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115328928221193590","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/282382","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=282382"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/282382\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/282383"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=282382"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=282382"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=282382"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}