Tomas Kha – Sotol, Coconut & Ginger Cocktail

Garnish this Tomas Kha – Sotol, Coconut & Ginger Cocktail with ginger, coconut chips and lime zest for an antioxidant-rich recipe. 

Photography By Jaime Fritsch | September 01, 2016


Use 1 stalk of lemongrass to 1 bottle of Sotol. Muddle the lemongrass to release the oils and let it infuse overnight. Strain through a chinois or other fine-mesh strainer, and pour back into the bottle.

To make the cocktail, combine all ingredients in a shaker tin and give it a good, hard shake. Strain into a Collins glass filled with crushed ice. Garnish with toasted coconut chips and lime zest.

Makes 1 Cocktail


  • 1½ ounces lemongrass-infused Sotol por Siempre (see note below)
  • ½ ounce Kalani coconut liqueur
  • 1 ounce fresh lime juice
  • ¼ ounce ginger syrup
  • ¼ ounce Giffard orgeat syrup
  • Toasted coconut chips and lime zest curls, for garnish
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