Halloween is all about costumes, candy, and of course, cocktails. Then there’s Día de Muertos, the Mexican custom of the Day of the Dead that celebrates the memories of those who have died–often through the dearly departed’s favorite foods and drink. The colorful imagery and sweet/spicy tastes of both occasions are perfect for developing theme drinks. Here are 10 to try.
Scary Berry Fizz
2 oz. Don Q Cristal rum
1 oz. Sparkling wine
½ oz. Fresh lime juice
½ oz. Agave nectar
8 Fresh raspberries
Shake rum, lime juice, agave nectar and 5 raspberries and ice. Strain into highball glass filled with fresh ice, top with sparkling wine. Garnish with 3 raspberries on bamboo skewer.
The mixologists at Don Q created this recipe.
Trick or Treat-ini
1½ oz. Belvedere Vodka
1 oz. Fresh lemon juice
1 oz. Pineapple syrup
2 bar spoons Benedictine
2 dashes Peychaud bitters
Shake and strain into a Martini glass. Garnish with a lemon twist.
Belvedere’s head of mixology and spirit creation, Claire Smith developed this recipe.
Kilbeggan Masquerade Mixer
2 parts Kilbeggan Irish Whiskey
½part DeKuyper Mixologist Series Ginger Liqueur
1 part Fresh apple Juice
1 part Fresh lemon sour
Red and orange sugar mix
Shake all ingredients with ice and strain into a sugar rimmed cocktail glass.
The mixologists at Kilbeggan created this recipe.
Blood Orange Habanero Margarita
1 oz. 100% Agave tequila reposado
1 oz. House-made sour mix
1 oz. Habanero-blood orange syrup *
Wedge of lime for garnish
Mix all ingredients into a mixing glass, then add ice and shake vigorously. Garnish glass with a rim of store-bought mole negro sauce or ground chiles and a lime wedge.
*Blood orange-habanero syrup:
2 pints blood orange juice
1 whole habanero pepper
Combine in saucepan and reduce at medium-high heat until thickened into a syrup.
Chef Richard Sandoval of Maya Modern Mexican Kitchen and Tequileria in New York created this recipe.
2 oz. Espolón Tequila Blanco
½ oz. Fresh lemon juice
¾ 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 in a shaker and fine strain into the rinsed cocktail glass.
Created by Thomas Waugh at Death & Co. in New York.
2 oz. Skyy Infusions Pineapple
1 oz. Cream of coconut or coconut milk
½ oz. Lime juice
2 Circular chocolates
Place all ingredients except chocolate in cocktail shaker with ice and shake vigorously. Strain into a cocktail glass, and float chocolate circles on the top of the drink for your Ghostly Coolada’s eyes.
The mixologists at Skyy created this cocktail.
Ruffino Elisir Magico
6 oz. Ruffino Moscato d’Asti
½ oz. Nux Alpina black walnut liqueur
1 dash Angostura bitters
Add walnut liqueur and bitters into a wine glass over ice. Top with 6 oz. of Ruffino Moscato d’Asti. Serve in a wine glass with an orange twist.
The mixologists at Ruffino created this cocktail.
Ashes to Ashes
1 ½ oz. Espolón Tequila Reposado
½ oz. Pedro Ximenez sherry
1 oz. Lemon juice
1 tsp. Sweetened cocoa mix
¼ oz. Agave nectar
1 Pinch ground cinnamon
Place all ingredients in a mixing glass, fill with ice, cover and shake well for 10 seconds. Strain up into a cocktail glass. Garnish with cinnamon dust.
Created by H. Joseph Ehrmann of Elixir in San Francisco.
2 parts Skinnygirl Bare Naked Vodka
1 part Olive juice
2 parts Tomato juice
2 parts Club soda
½ Lime, squeezed
Combine all ingredients in tall chilled glass with ice.
The mixologists at Skinnygirl created this recipe.
1 ½ oz. Espolón Tequila Reposado
½ oz. Frangelico
½ oz. Lemon juice
1 oz. Cinnamon simple syrup
2 dashes of Wormwood bitters
Shake ingredients together and strain into a rocks glass over ice. Garnish with lemon twist.
Created by Jorge Guzman of Ofrenda in New York.