dia de los meurtos

The best cocktails to celebrate Día De Los Muertos

The Mexican-approved recipes sure to get your bones rattling this weekend...

Before we get into the celebrations, it’s worth remembering that Día de los Muertos, or ‘Day of the Dead’, is not a Mexican version of Halloween. Whereas Halloween is a dark night of terror and mischief, the Day of the Dead festivities unfold over November 1st and 2nd in an explosion of colour and life-affirming joy. With this in mind, it is only right that the glass you raise in memory of lost loved ones is appropriately celebratory.

And, crucially, if you’re looking to make the ultimate Día de los Muertos drinks, you’ll need a premium Mexican spirit to act as the base. We asked the experts at Don Julio and Patrón to give us their favourite cocktail recipes to shake up in celebration this weekend.

Don Julio 70 White Negroni

dia de los muertos

Ingredients

30ml Don Julio 70 tequila
30ml Aecorn dry aperitif or Luxardo bitter bianco
20ml Cocchi americano
10ml Dolin dry white

Method

  1. Add all ingredients into an ice-filled stirring glass
  2. Stir for 20 seconds
  3. Strain and serve into a tumbler glass filled with cubed ice
  4. Garnish with pink grapefruit zest

Panteon Margarita

dia de los muertos

Ingredients 

35ml Patrón Silver tequila
22ml Cempasúchil/Vanilla Syrup
15ml Patrón Citrónge Orange Liqueur
15ml Lemon Juice 

Method

  1. Add ingredients to a cocktail shaker with ice 
  2. Shake to combine 
  3. Strain into a coupe glass 
  4. Garnish with dehydrated blood orange wheel 

Patrón Paloma Roja

dia de los muertos

Ingredients 

50ml Patrón Silver tequila
75ml Grapefruit juice
15ml Lemon juice
15ml St~Germain Elderflower Liqueur
15ml Hibiscus syrup* 

Method

  1. Combine all ingredients in a shaker with ice
  2. Shake to chill and combine
  3. Strain into a salt & dried hibiscus-rimmed collins glass filled with fresh ice

*Hibiscus syrup: In a heatproof bowl, combine 8 oz hot simple syrup with two hibiscus tea bags and let steep for five minutes. Discard the tea bags and let the syrup cool. Transfer the syrup to a jar, cover and refrigerate for up to two weeks.

Don Julio 70 & Soda

Don Julio 70 & Soda

Ingredients

1.5oz Don Julio 70 tequlia
Topo Chico Mineral Water
Dried grapefruit wheels

Method

  1. Pour Don Julio 70 in a high ball glass
  2. Top off with Topo Chico Mineral Water
  3. Garnish with dried grapefruit wheel

Sweet Corn Old Fashioned

Sweet Corn Old Fashioned

Ingredients

50ml Patrón Añejo tequila
1 bar spoon caramel sweetcorn syrup
1 dash bitters

Method

1. Add ingredients over ice
2. Stir with bar spoon
3. Garnish with orange peel

Zest Appeal

Zest Appeal
Ingredients
Patrón XO Cafe
Lemon juice
Ginger beer
Mint sprig for garnish

Method

  1. Over ice, add Patrón XO Cafe and lemon juice.
  2. Top with ginger beer.
  3. Garnish with a mint sprig.

Alcohol-free Alternative: Agua de Jamaica (Hibiscus Tea)

Agua de Jamaica

Ingredients

2 cups dried hibiscus flowers
2 quarts water
1/2 cup sugar per pitcher of jamaica
Hibiscus Concentrate.

Method

  1. Add the dried hibiscus flowers to 2 quarts of water, and bring to boil.
  2. Once it boils, reduce the heat and let it simmer for a few minutes.
  3. Turn off the heat and let it cool.
  4. Put one-third of this mixture into a pot, and add sugar.
  5. Stir vigorously to dissolve the sugar.
  6. Add ice cubes and serve.

More of a champagne man? We tested and ranked the finest own-label champagnes

Further Reading