Happy Hour: Day of the Dead Cocktails

Ashes to Ashes

Fresa Catrina

Marigold Ofrenda

In spirit of the upcoming Day of the Dead holiday, which we are perhaps overly excited about, I would love to share with you these new cocktails created by Espolón Tequila. When I saw these bottles, I almost died! The look is so perfect for our upcoming fiesta. I can't wait to make these!

And now a little information on where these cocktails came from.

Inspired by 19th Century Dia de los Muertos-style imagery, the Espolón labels illustrate the fictitious journeys of characters Guadalupe and Rosarita, with their inspirational companion, Ramón the Rooster, capturing significant moments in the lives of the people of Mexico. The storied history depicted on the outside of the bottle is enhanced by the award-winning tequila within. The 100% pure Blue Agave tequila from the Los Altos (High-lands) region of Jalisco, Mexico is available in Blanco and Reposado.

Ashes to Ashes
Created by 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
Directions: 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.

Fresa Catrina
Created by 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
Directions: 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.

Marigold Ofrenda
Created by Christopher Bostick
The Varnish Bar, 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
Directions: Muddle cantaloupe, Agave Nectar, and Orange Curaçao in the bottom of a mixing glass. Add remaining ingredients, excluding garnish. Add ice and shake very well for at least 10 seconds. Double strain into chilled cocktail glass. Garnish with edible marigold.

Enjoy! ♥