The Totem Pole is a cocktail we made in partnership with Davin Topel at Real Spirits Distilling. We know it is not whiskey, but damn it is a damn good spirit. We wanted to do something to highlight the amazing flavors in the spirit.
Totem is Davin’s take on pechuga, also known as Mezcal de pechuga. Pechuga translates to breast in Spanish. To make Pechuga you distill finished mezcal with local fruits, grains, and nuts. The real kicker is you also hang a chicken or turkey breast over the still.
As we do in Texas we adapt and make things our own. Including this incredible spirit. Real Spirits foraged, harvested and hunted right here in the Texas Hill Country. Here is a break down of the spirit.
Spirit Animal: Texas Hog
Spirit Base: Malted Barley, Wheat, Passion
Fruit Spirit Forage: Peaches, Dewberries, Pecans, Rosemary, Lavender, Bottle Brush, Smoked Chilies, Lemon and Grapefruit
This is a one of a kind spirit that will be different in each release. The vision is to have the spirit animal, forage and other ingredients change year over year. For those lucky enough to pick up a bottle you can build your own collection totem pole of spirits.
In some cases, Pechuga (and Totem) are drinks for celebratory moments. It may be to celebrate life, death and everything in between. As with most things that are a celebration there is a ritual.
The Ritual: Dip the rim of your copita (a traditional sipping cup) into local honey. Add an ounce of TOTEM to the copita. Light a flame to awaken the spirit, extinguish the flame, and enjoy.
For those that want to try something else unique, we give you the Totem Pole!
The Totem Pole
This libation is full of herbs and botanicals. There is enough sweetness to cover the licorice flavor associated with Absinthe.
2.5 oz Totem
.25 oz Absinthe
.25 oz honey syrup*
How to make the Totem Pole
Place ingredients in a cocktail shaker with ice. Stir the mixture to chill and strain into a chilled glass.
*The honey syrup is a simple syrup that is equal parts honey and hot water mixed well.