Day of the Dead, or Dia de los Muertos, is a Mexican holiday for remembering friends and family members who’ve died. Though it falls just after Halloween, Day of the Dead has little in common with the American holiday dedicated to candy and naughty nurse costumes.
Day of the Dead participants often honor the dead and celebrate the joy of living with traditional food and the country’s national drink – tequila. For some spirited sips, check out these Dia de los Muertos-inspired cocktails from Espolón Tequila.
Ashes to Ashes (H. Joseph Ehrmann – Elixir, San Francisco)
1.5 oz. Espolón Tequila Reposado
.5 oz. Pedro Ximenez Sherry
1 oz. Lemon Juice
1 tsp. Sweetened Cocoa Mix
.25 oz. Agave Nectar
1 pinch Ground Cinnamon
Place all ingredients in a mixing glass, and shake with ice. Strain up into a cocktail glass. Garnish with cinnamon dust.
Fresa Catrina (Thomas Waugh – Death & Company, New York)
2 oz. Espolón Tequila Blanco
.5 oz. Fresh Lemon Juice
.75 oz. Simple Syrup
1 small strawberry
10 whole black peppercorns
Splash of Absinthe
Muddle strawberry with black peppercorns. Rinse a cocktail glass with absinthe. Shake all ingredients with ice, and fine strain into the rinsed cocktail glass.
Marigold Ofrenda (Christopher Bostick – Varnish, Los Angeles)
2 oz. Espolón Tequila Reposado
1 oz. Fresh Lime Juice
.75 oz. Orange Curaçao or Triple Sec
.5 oz. Light Agave Nectar
.5 cup peeled and chopped cantaloupe
1/8 teaspoon Chile de Arbol powder
1 small edible marigold for garnish
Muddle cantaloupe, Agave Nectar, and Orange Curaçao in a mixing glass. Add remaining ingredients, excluding garnish. Add ice and shake well. Double strain into chilled cocktail glass. Garnish with edible marigold.