Tierra Seca

Tierra Seca

Oloroso might seem like the odd duck out in this margarita-inspired cocktail, but we assure you, it's irreplaceable.  Inspired by the strange contrast of early spring, this is a cocktail of opposites.  Yuzu articulates a cold that long overstayed its welcome.  Sotol captures the restlessness of budding life.  Oloroso is a breaching sharpness tying the two together in a way that any other sherry would be too light handed to manage. 


  • 1 oz Bodegas César Florido Cruz Del Mar Oloroso
  • 1 oz Sotol 
  • 1 oz yuzu juice
  • ¼  oz Dry Curaçao
  • ¼  oz Rhubarb Syrup (recipe follows)
  • 1 dash Bittermens Burlesque Bitters
  • 1 dash Bittermens Hellfire Habanero Shrub
  • Pinch of salt
  • Orange rind, as garnish


  1. In a shaker over ice, combine the oloroso, sotol, yuzu, dry curaçao, rhubarb syrup, bitters, shrub, and pinch of salt.  
  2. Stir gently (never shake anything beautiful).  
  3. Strain into a coupe and garnish with the orange rind. 

Rhubarb Syrup

  1. Combine 4 cups rhubarb, 1 cup sugar, and 1 cup water in a saucepan over moderate heat. Bring to a boil and then reduce to a simmer, cooking for 20 minutes. 
  2. Remove from heat and strain through a fine mesh sieve, pressing the solids with the back of a wooden spoon. 
  3. Store the syrup in glass jars or bottles in the refrigerator for up to two weeks. 
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