The Mexican spirit sotol is now being distilled in Texas, and it’s gaining popularity

Sean Beck, sommelier and beverage director at Hugo’s, puts the garnish on a cocktail called Among the Wildflowers made with Chihuahuan desert sotol, hibiscus cordial, pineapple brandy and lime. Emma Balter is the food editor for Chron. She was previously an entertainment reporter for the Houston Chronicle, writing food, […]

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