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There’s no time to recover from Halloween celebrations, as Día de los Muertos — or Day of the Dead — comes right after. The Mexican holiday honoring dearly departed friends and relatives is most definitely time for a cocktail, especially one made with tequila, mezcal or bacanora. Here are eight recipes we like for this year.
Frida’s Flowers
Keyword Crème de Cacao, lime, strawberry, tequila- 2 parts Mijenta blanco tequila
- ¾ part Strawberry or hibiscus syrup
- 1 part Fresh lime juice
- ¼ part Creme de cacao
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Shake all ingredients vigorously with plenty of ice.
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Strain into a coupe or Martini glass.
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Garnish with edible flowers.
Mixologist Juan Coronado created this recipe.
Wake Of The Dead
Keyword cold brew coffee, Maple syrup, Mezquila, Triple sec- 4 oz. Cold-brew coffee
- 1 ½ oz. Santo Mezquila
- ½ oz. Triple sec
- ½ oz. Maple syrup
- Pinch of Salt
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Combine all ingredients in shaker tin.
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Shake with ice.
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Pour directly into tall glass.
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Garnish with orange and marigold.
The mixologists at Santo created this recipe.
Día de los Muertos Margarita
Keyword honey syrup, lime, orange, tequila- 2 parts Hornitos plata or reposado tequila
- 1 part Orange juice
- ½ part Lime juice
- ¾ part Honey syrup
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Put equal parts salt and chili powder on a plate.
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Use an orange or lime wedge to wet the rim of the glass, and gently roll it into the salt/chili powder.
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Combine cocktail ingredients into a cocktail shaker with ice.
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Shake and strain into your rimmed rocks glass over fresh ice.
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Garnish with orange wheel and edible marigold.
The mixologists at Hornitos created this recipe.
Pink Moon
Keyword Cinnamon-agave syrup, grapefruit, lime, tequila- 1 ½ oz. Astral Tequila Blanco
- 1 ½ oz. Fresh grapefruit juice
- ½ oz. Fresh lime juice
- ½ oz. Cinnamon-agave syrup
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Prep a rocks glass with a salt rim and fill with ice.
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Combine all ingredients into a cocktail shaker, add ice.
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Shake and strain into the ice-filled rocks glass.
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Garnish with a grapefruit slice.
The mixologists at Astral created this recipe.
Doña Katrina
Keyword bacanora, beet juice, pineapple- 1 ⅓ oz. Kilinga Bacanora Blanco
- 2 oz. Beet juice
- 1 ⅓ oz. Spicy infusion*
- 1 piece Pineapple
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Combine ingredients in a shaker tin, add ice and shake.
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Pour into a frosted talavera (or crystal) glass with ice.
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Garnish with dehydrated pineapple and chili.
Meet Me At The Altar
Keyword absinthe, Crop Meyer lemon vodka, gin, orgeat- 1 oz. Cítrico citrus gin
- 1 oz. Nativo herbal gin
- 1 oz. Lemon
- ¾ oz. Ofrenda orgeat*
- 1 dash Absinthe
- 1 dash Mole bitters
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Add all ingredients in tin and shake with ice.
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Double strain into coupe glass.
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Garnish with micro flowers or marigold petals.
Quicksand
Keyword Dry Curaçao, mezcal, quina- 2 parts Del Maguey Vida Single Village Mezcal
- 1 part Pierre Ferrand Dry Curaçao
- 1 part Maurin Quina
- 4 dashes Orange bitters per serving
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Combine ingredients in a mixing glass filled with ice and stir.
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Strain into a chilled cocktail glass.
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Garnish with a wide swath of orange peel.
The mixologists at Del Maguey created this recipe.
Dark Soul
Keyword activated charcoal, agave, bacanora, grapefruit, lime- 1 ⅓ oz. Kilinga Bacanora Silvestre
- 1 oz. Agave syrup or simple syrup
- ¾ oz. Lime juice
- 1 ½ oz. Grapefruit juice
- ½ tbsp. Activated charcoal
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Combine ingredients in a mixing tin and shake.
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Pour into an Old Fashioned glass with ice.
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Garnish with salt rim and dehydrated grapefruit.
The mixologists at Kilinga created this recipe.
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