Laura sent along some cocktail recipes and she also ended up sending a humongous goodie box complete with Espolón’s Blanco and Reposado varieties and a lucha libre mask.
I couldn’t help but try on the mask.
Tucker joked he was going to wear the mask and his suit to work for Halloween. I was understandably disappointed when he didn’t.
Anyway, Day of the Dead–for which these cocktails were created–spans All Saints’ Day[Nov.1st] and All Souls’ Day[Nov.2nd] and has been celebrated in some form or fashion for a very, very long time–like over 2k years long time.
You can read last year’s Day of the Dead cocktail recipes here.
1.5 oz Espolón Tequila Reposado
.5 oz Frangelico
.5 oz Lemon Juice
1 oz Chile Piquin-Cinnamon Syrup
2 dashes of Wormwood Bitters
Shake ingredients together and strain into a rocks glass over ice. Garnish with a lemon twist.
The exotic spices in this cocktail complement the bold flavor notes and sweet tropical fruits found in Espolón Reposado. Essentially, the drink is a celebration of life and death. Both sweet and spicy notes in the drink echo the light and dark moments that people experience throughout their existence on earth. In the afterlife, these moments live on and continue to be celebrated.
2 oz Espolón Tequila Reposado
1 oz Fresh Lime Juice
.5 oz Apple Cider Vinegar Shrub
.5 oz Cardamaro Amaro
1 bar spoon Apple Butter Infused Agave Nectar
4 muddled Apple Chunks
Apple Cider Foam for garnish
Blackstrap molasses for garnish
Muddle apple chunks in bottom of a mixing glass. Shake all ingredients together with ice and double strain into a rocks glass over ice. Top with apple cider foam and drizzle with blackstrap molasses.
During Day of the Dead, ofrendas (offerings) are given to the dead, and range from fruits to music, tequila, song and dance. Inspired by the open-air fruit and spice markets of Oaxaca, Mexico, this cocktail combines flavors of apple, agave and ground spice. It is – at its core – an offering, paying tribute to the dead in its combination of traditional gifts often left at altars.
1.5 oz Espolón Tequila Blanco
.75 oz White Crème de Cacao
.5 oz Ruby Port
.75 oz Hibiscus Tea, chilled
2 dashes of Orange Bitters
Orange Peel for garnish
Shake ingredients together with ice and strain into chilled cocktail glass. For garnish, twist a strip of orange peel over the top.
In Mexico, hibiscus is a well-known ingredient, most popular in the traditional drink, Agua Fresca. Its striking color and slightly tangy bite add layers to this cocktail, creating a truly complex drink. The pink-red hue of this cocktail is one of the most vibrant colors you will see gracing the streets during Dia de los Muertos.