Chile Fino Old-Fashioned

Adapted from NOPI: The Cookbook by Yotam Ottolenghi and Ramael Scully

Sotol is like the grown-up sibling of tequila and mezcal: the two more rowdy distilled spirits from Mexico. Añejo means “aged,” and Añejo Sotol is matured in French oak barrels for two years. There’s a distinct family resemblance between tequila and sotol—they both have a gentle, fruity sweetness—but the sotol is a bit more gentle and nuanced than the more lip-smacking tequila can be. The sotol needs infusing for at least 24 hours to get the heat of the chile.

With thanks to Georgie Thorp for creating this.

Reprinted with permission from NOPI: The Cookbook by Yotam Ottolenghi and Ramael Scully, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC.



  • 2 1/2 ounce chile-infused Añejo Sotol (See Editor's Note)
  • 3/4 ounce fino sherry
  • 3/4 ounce hazelnut liqueur
  • 4 dashes Angostura bitters

Garnish: 4 julienned strips of lemon zest, 2 julienned strips of red chile

  1. Fill up a mixing glass with ice cubes and add all the ingredients, apart from the julienned lemon zest and chile.
  2. Stir for about 30 seconds, then strain through a Hawthorne strainer into two rocks glasses filled with ice.
  3. Garnish with the lemon zest and chile and serve at once.
Editor's Note

Chile-infused Añejo Sotol:

1 bottle of Añejo Sotol
1 long red chile, sliced open lengthwise but stem still intact

To infuse the sotol, drop the sliced chile into the bottle. Replace the lid and set aside for at least 24 hours. The longer you leave it, the spicier it will become. When ready to use, strain the sotol, discarding the chile and the seeds.