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Published on October 13th, 2019 | by Darren Paltrowitz

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7 Excellent Cocktails Recipes In Honor Of “Dia De Los Muertos”

Dia De Los Muertos — “Day Of The Dead” in English — kicks off on October 31st this year. A Mexican holiday celebrated by everywhere by those with Mexican heritage, the multi-day holiday involves family and friends gathering to pray for and remember those who have died. It embraces the human cycle, celebrating those who have passed, hoping to have awaken them with this celebrating.

In the spirit of Dia De Los Muertos 2019, below are 7 fun tequila-based recipes — courtesy of Tequila Chamucos and Partida Tequila — to make wherever you choose to celebrate the dearly departed.

#1: El Diablo

Ingredients:
– 1.75 oz. Tequila Chamucos Diablo Blanco
– 0.5 oz. crème de cassis
– 0.75 oz. fresh lime juice
– 3 oz. ginger beer
– Garnish: lime wedge

Method:
– Combine all ingredients, except ginger beer, and shake.
– Fine-strain into an ice-filled Collins glass, top with ginger beer and garnish.

Please note: The iconic El Diablo — made with crème de cassis and ginger beer — is given an added kick with Tequila Chamucos Diablo Blanco, bottled at 110 proof. The heat from the tequila is more pronounced when paired with beer battered fish while its zesty, tangy flavors will give the spicy escabeche the wake-up that even those no longer with us could use.

#2: Spirits Raised

Ingredients:
– 2 oz. Partida Reposado
– 1 oz. Coco Lopez
– 1 oz. Pineapple Juice
– 1 oz. Lime Juice

Method:
– Add all ingredients to a shaker filled with ice. Shake well.
– Strain into cocktail glass of choice, over ice.
– Garnish with slice of pineapple.

#3: Close To Heaven

Ingredients:
– 2 oz. Partida Reposado
– 0.5 oz. Simple Syrup
– 0.5 oz. Lime Juice
– 1 oz. Aquafaba (chickpea water — shake & strain over fresh ice)
– Butterfly Pea Tea

Method:
– Add all ingredients to a shaker filled with ice. Shake well.
– Strain into cocktail glass of choice, over ice.
– Top with Butterfly Pea Tea.

#4: Noche Oscura

Ingredients:
– 2 oz. Partida Anejo
– 3 dashes chocolate bitters
– 3 dashes orange bitters

Method:
– Add all ingredients to glass over ice.
– Stir.

#5: Mischievous Margarita

Ingredients:
– 1 oz. Bauchant Orange Cognac Liqeur
– 1 1/2 oz. Tequila Chamucos Reposado
– 1 oz. freshly squeezed lime juice
– Garnish: lime wedge

Method:
– Combine the ingredients in a cocktail shaker full of ice. Shake well.
– Strain it into a glass on the rocks.
– Garnish with a lime wedge.

#6: Paloma Spritz

Ingredients:
– 1.5 oz. Partida Anejo
– 0.5 oz. Aperol
– 1 oz. Ruby Red Grapefruit Juice
– 0.5 oz. fresh lime juice
– 0.5 oz. agave nectar
– 1.5 oz. grapefruit soda
– Garnish: fresh lime, ruby red grapefruit wedge

Method:
– Combine all ingredients and shake.
– Strain into a rocks glass over ice.
– Garnish with fresh lime and a ruby red grapefruit wedge.

#7: Ponche Caballero

Ingredients:
– 2 oz. Partida Reposado
– 1.5 oz. Jumex Tamarind Nectar
– 1.5 oz. pineapple juice
– 0.5 oz. agave nectar
– 0.5 oz. fresh lime juice
– 2 dashes angostura bitters

Method:
– Combine all ingredients and shake.
– Strain into a rocks glass over ice.
– Garnish with a fresh pineapple wedge and pineapple leaves.


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About the Author

is a New York resident (and Long Island native) with over 15 years of entertainment industry experience. He began working around the music business as a teenager, interning for the manager of his then-favorite band Superdrag. In the years following, he worked with a wide array of artists including OK Go, They Might Be Giants, Mike Viola, Loudness, Rachael Yamagata, and Amanda Palmer.Darren's writing has appeared in dozens of outlets including the New York Daily News, Inquisitr, The Daily Meal, The Hype Magazine, All Music Guide, Guitar World, TheStreet.com, Format Magazine, Businessweek, The Improper, the L.A. Times, and the Jewish Journal. He has been a member of the SATW and the IFWTWA organizations as a food and travel writer.Beyond being "Editor At Large" for The Hype Magazine, Darren is also the host the recently-launched "Paltrocast With Darren Paltrowitz" podcast, as co-produced with PureGrainAudio.


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