This Saturday, November 1, marks Día de los Muertos, a traditional Mexican and Central American holiday that is observed throughout many households. Keep the festivities going the day after Halloween with this set of Día de los Muertos-themed recipes.
Potion de Muerto
2 parts Hornitos® Black Barrel tequila
¾ part Orange juice
¾ part Lemon juice
¾ part Chipotle agave*
2 dashes Orange bitters
½ part Beet juice
*Substitute agave nectar for chipotle agave if unavailable.
Build in a tall glass over crushed ice with a beet juice float – the beet juice will slowly float down the glass through the crushed ice, making it look like blood dripping down. Garnish with an orange slice.
The mixologists at Hornitos created this recipe.
Cacao Corpse Reviver Numero Dos
¾ part Solbeso cacao liqueur
¾ part Cointreau
¾ part Fresh lemon juice
Cocchi Americano and Absinthe Foam (recipe below)
Build all ingredients except foam in a mixing tin. Add ice, shake and strain into a cocktail glass; garnish with ample topping of Cocchi/Absinthe foam
Cocchi Americano and Absinthe Foam
Isi cream whipper (whipped cream canister)
1 Cream charger (use 2 if you want more bubbles)
1 Gelatin sheet
4 oz. Cocchi Americano
½ oz. Absinthe (or several droplets for visual effect)
Heat Cocchi Americano in a pot on the stovetop; bring to a simmer and turn off heat. Add one gelatin sheet to the pot and let dissolve. Allow mixture to cool. Add absinthe and pour mixture into chilled whipped cream canister; screw on top and screw in cream charger. Turn upside down and shake vigorously. Refrigerate between uses.
Recipe created by mixologist April Wachtel.
Otoñal Old Fashioned
1 oz. Tequila Don Julio Añejo
½ oz. Apple brandy
1 tsp Mexican cinnamon syrup
2 dashes Apple bitters
1 dash Angostura bitters
Combine tequila, apple brandy, Mexican cinnamon syrup, apple bitters and angostura bitters into a cocktail shaker with ice. Stir and strain contents into an Old Fashioned glass over a large rock. Garnish with apple fan and partially grated cinnamon stick.
Recipe created by mixologist Marshall Altier.
Hobnob’s Wicked Red Punch
1 750-ml bottle of HobNob Wicked Red wine
1½ cups Spiced rum
3 cups Freshly squeezed orange juice
2 Oranges, zested
1 tsp. Ground ginger
1 Cinnamon stick
2 tbsps. Simple syrup
1 Lime, zested
Combine all ingredients in a large bowl and let sit, refrigerated, for at least an hour before. Coat glass rims with sugar and garnish with an orange slice. If available, add one large block of ice to the bowl. Stir well before serving.
The mixologists at HobNob created this recipe.
2 parts Sauza 901 tequila
1 part Fresh grapefruit juice
½ part Honey syrup
Combine ingredients in a mixing glass with ice. Shake well for 10 seconds. Serve in a Martini glass. Garnish with grapefruit wedge.
The mixologists at Sauza created this recipe.