There’s no time to get well from Halloween celebrations, as Día de los Muertos — or Day of the Useless — comes proper after. The Mexican vacation honoring dearly departed mates and kin is most positively time for a cocktail, particularly one made with tequila, mezcal or bacanora. Listed below are eight recipes we like for this yr.
Frida’s Flowers
- 2 elements Mijenta blanco tequila
- ¾ half Strawberry or hibiscus syrup
- 1 half Contemporary lime juice
- ¼ half Creme de cacao
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Shake all elements vigorously with loads of ice.
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Pressure right into a coupe or Martini glass.
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Garnish with edible flowers.
Mixologist Juan Coronado created this recipe.
Wake Of The Useless
- 4 oz. Chilly-brew espresso
- 1 ½ oz. Santo Mezquila
- ½ oz. Triple sec
- ½ oz. Maple syrup
- Pinch of Salt
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Mix all elements in shaker tin.
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Shake with ice.
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Pour immediately into tall glass.
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Garnish with orange and marigold.
The mixologists at Santo created this recipe.
Día de los Muertos Margarita
- 2 elements Hornitos plata or reposado tequila
- 1 half Orange juice
- ½ half Lime juice
- ¾ half Honey syrup
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Put equal elements salt and chili powder on a plate.
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Use an orange or lime wedge to moist the rim of the glass, and gently roll it into the salt/chili powder.
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Mix cocktail elements right into a cocktail shaker with ice.
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Shake and pressure into your rimmed rocks glass over recent ice.
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Garnish with orange wheel and edible marigold.
The mixologists at Hornitos created this recipe.
Pink Moon
- 1 ½ oz. Astral Tequila Blanco
- 1 ½ oz. Contemporary grapefruit juice
- ½ oz. Contemporary 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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Mix all elements right into a cocktail shaker, add ice.
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Shake and pressure into the ice-filled rocks glass.
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Garnish with a grapefruit slice.
The mixologists at Astral created this recipe.
Doña Katrina
- 1 ⅓ oz. Kilinga Bacanora Blanco
- 2 oz. Beet juice
- 1 ⅓ oz. Spicy infusion*
- 1 piece Pineapple
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Mix elements in a shaker tin, add ice and shake.
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Pour right into a frosted talavera (or crystal) glass with ice.
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Garnish with dehydrated pineapple and chili.
The mixologists at Kilinga created this recipe.
Meet Me At The Altar
- 1 oz. Cítrico citrus gin
- 1 oz. Nativo natural gin
- 1 oz. Lemon
- ¾ oz. Ofrenda orgeat*
- 1 sprint Absinthe
- 1 sprint Mole bitters
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Add all elements in tin and shake with ice.
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Double pressure into coupe glass.
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Garnish with micro flowers or marigold petals.
The mixologists at Las Californias created this recipe.
Quicksand
- 2 elements Del Maguey Vida Single Village Mezcal
- 1 half Pierre Ferrand Dry Curaçao
- 1 half Maurin Quina
- 4 dashes Orange bitters per serving
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Mix elements in a mixing glass full of ice and stir.
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Pressure into a relaxing cocktail glass.
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Garnish with a large swath of orange peel.
The mixologists at Del Maguey created this recipe.
Darkish Soul
- 1 ⅓ oz. Kilinga Bacanora Silvestre
- 1 oz. Agave syrup or easy syrup
- ¾ oz. Lime juice
- 1 ½ oz. Grapefruit juice
- ½ tbsp. Activated charcoal
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Mix elements in a mixing tin and shake.
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Pour into an Previous Normal glass with ice.
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Garnish with salt rim and dehydrated grapefruit.
The mixologists at Kilinga created this recipe.
