Halloween: Dia de Los Muertos // Cocktails
Keep the spirited celebration going with Dia De Los Muertos cocktails! Below are three alcoholic and non-alcoholic cocktails you and your friends can indulge in.
Margarita del Diablo
- 1 Jalapeño
- 2 oz. Patron Silver Tequila
- 1 oz. Passion Fruit Juice
- 1 oz Cointreau
- 1 oz Agave Nectar
- 1 Lime, juiced
- 2 oz. Tajin to rim the glass
*Tajin – a tangy, spicy “fruit seasoning” powder (called salsa en polvo in Spanish) consisting of chile peppers, salt, and dehydrated lime juice
- Pour approx. 2 oz. of Tajin in a small plate. Enough to coat the rim of your glass.
- Wet the rim of a glass with a lime wedge and then dip into the plate of Tajin.
- Cut and slice ¼ of a jalapeño, or larger if you desire a spicier cocktail (Oh, you devil!)
- Muddle the jalapeño slices and add the tequila, Cointreau, passion fruit juice, lime juice, agave nectar and ice.
- Shake and strain into the glass with ice.
Garnish with slice of jalapeño
See the post HERE
Ashes to Ashes
Inspired by the Penicillin cocktail I had while in Paris
- 2 oz Woodford Reserve (Famous Grouse or another blended Scotch is typically used, but I wanted a sweeter profile)
- 3/4 oz fresh lemon juice
- 3/4 oz honey
- 3 slices fresh ginger (can substitute with Domaine de Canton)
- 1/4 oz Laphroaig (or any peety Islay single malt Scotch)
- Using a wooden muddler or mixing spoon, muddle the fresh ginger in the bottom of a cocktail shaker until it is well mashed.
- Add the Woodford Reserve, lemon juice, and honey, and fill shaker with ice.
- Shake untill well chilled, about 20 seconds.
Strain into an ice-filled rocks glass (you may wish to double-strain through a fine strainer to remove the small pieces of ginger), and pour the Laphroaig over the back of a bar spoon so that it floats atop the drink.
De Mi Sangre (Of My Blood)
- 3 oz Blood Orange Sparkling Soda
- 1/2 oz Grenadine
- 1 cup of Blackberries
- 1/4 cup of brown sugar
- 1 teaspoon of butter
- 1 teaspoon of Cornstarch (To thicken)
- Zest of a lemon
- In a small pot over medium heat, melt the butter and sugar and stir
- Add the blackberries and let simmer
- Mash a few of the berries in order to get the juice out of a few berries
- Add cornstarch and continue to stir until thickened
Strain through a strainer to remove the small pieces of berries and let cool a bit
- Dip the rim of the glass in the glaze
- Pour the grenadine and then top with the Blood Orange sparking soda