15 Recipes That Will Have You Dying To Celebrate Día De Los Muertos
Chef-approved and guaranteed to bring out the spirits
Not that we need another reason to indulge in margaritas and enchiladas drenched in drool-inducing homemade mole, but come Tuesday, we'll have one. While many of us will be getting over the Great Halloween Hangover of 2016, the homebodies out there (i.e. those of us who'll be staying behind closed doors starting tonight through Tuesday morning in fear of being dragged into some form of a costume frenzy) will be using the excuse of Dia de los Muertos, aka Day of the Dead, to throw a culinary feast instead.
A millenniums-old Aztec celebration during which people honor their departed loved ones, Dia de los Muertos is a national holiday practiced in Mexico, marked by a massive parade and festival where attendees dress up and paint their faces in a most impressive manner. (If you've never witnessed this IRL or on URL, we suggest you Google it now) During this colorful day, it is believed that souls come back to the families left behind, expecting to have something good waiting for them. In addition to crafting intricate altars adorned with sugar skulls, Pan de Muerto, candles, and marigold, those alive honor the departed by cooking their favorite food and drinks in hopes of helping them on their spiritual journey in the after-life. Despite the somewhat morbid background, the holiday couldn't be farther from a downer, with people celebrating and remembering those who have passed with dishes as vibrant and flavorful as the lives they lived.
Welcome the spirits into your home by checking out the best Mexican-inspired food and drinks recipes straight from master chefs and mixologists all over the country in the gallery ahead. Good luck getting the departed to leave your abode after this.
Photography by Ideawork Studios/Brian Benton.
Kevin Chojnowski, Oleanders at McCarren Hotel & Pool
“The Day of the Dead is a celebration. Part of the celebration is a feast, with dishes traditional to each village and fresh tortillas and different preparations of fresh chilies. This dish celebrates many of the Mexican ingredients that can be found in Brooklyn and Queens: chilies, fresh chorizo, and tortillas. What better way to celebrate life than with a spicy taco that opens up your taste buds?
Spicy Chorizo Tacos
5 fresh chorizo links
1 tablespoon olive oil
100 grams Spanish onion, finely diced
10 grams garlic, smashed with the back of a knife
10 grams fresh red Thai chili, sliced very thin, seeds intact
10 grams cilantro stem, minced fine
5 sprigs of epazote
2 quarts canned whole plum tomatoes, crushed by hand
1 cup queso fresco cheese
½ cup cilantro leaves
¼ cup pickled chili
¼ cup Spanish onion, finely minced
Lime wedges to garnish
Hot sauce to taste
Place the fresh chorizo on a tray and bake in a 350 degrees Farenheit oven for roughly 10 minutes until the sausage is cooked through. Let the chorizo cool for about 10 minutes. Slice the sausage on the bias, into pieces that are roughly ½-inch thick. Set aside for later.
In a pot, add the oil, onion, garlic, chili, and cilantro stem and cook over low heat until the onions are sweet and translucent (roughly 10 to 12 minutes). Then add the epazote and tomatoes. Bring the mixture to a simmer and drop to low heat, stirring occasionally.
Once the tomato ragu has slowly cooked for 30 minutes, add the chorizo, and continue to cook for another 10 minutes. At this point, the tomato mixture should be reduced and chunky. If it’s a little watery, cook for just a little bit longer.
Toast corn tortillas on a skillet over medium heat. Place the chorizo mixture into the tortilla, and top with cilantro leaves, pickled chilies, cilantro, and minced onions. Serve with hot sauce and lime wedges on the side.
Photograph courtesy of Añejo.
James Horn, Añejo
“This is a great Day of the Dead drink because it has so many elements of life and death. There is a blood orange puree to give the drink the essentials of life. The death is experienced by a salt made with dead, freeze-dried worms, as well as a garnish of a few deep-fried, deceased grasshoppers.”
El Sangre de Bronx
1.5 oz. corn-infused El Peleton de Muerte Mezcal
.5 oz. Carpano Antica
.5 oz. Dolin Dry Vermouth
.5 oz. blood orange puree
.5 oz. fresh lime
Add all the ingredients to the shaker with ice. Shake, strain, and serve up in a glass.
Optional: Garnish with "dead" worm salt, fried grasshopper, and a lime twist.
Photograph courtesy of Dia de Campo.
Tin Vuong and Ken Johnson, Dia de Campo
“At Dia de Campo, we give churros an unexpected twist with lime zest dusted over the top and a sprinkle of crumbled freeze-dried raspberries. The zest adds some zing, and the raspberries impart a fruit-forward flavor.”
Churros with chocolate sauce
For the churros:
1 cup water
1 tablespoon brown sugar
1 tablespoon white sugar
½ teaspoon salt
4 tablespoon unsalted butter
1 cup flour
½ teaspoon vanilla
2 cups sugar
1 teaspoon toasted cinnamon
1/2 teaspoon lime zest
1 teaspoon freeze-dried raspberry
For the chocolate sauce:
1 bar 53 percent dark chocolate
1 teaspoon toasted cinnamon
1 teaspoon toasted star anise
1 teaspoon toasted cloves
1 teaspoon toasted allspice
1 c. heavy cream
1 tsp cayenne
For the churros:
In a saucepan, add the water, sugars, salt, and butter. Bring to a boil, turn off the heat, and stir in the flour.
Once mixed well, put in another bowl and add eggs and vanilla and continue to mix until everything incorporated in a dough-like consistency.
Put dough into a pastry bag and pipe it into the fryer in log shapes at 350 degrees F for approximately 3 to 4 minutes.
When they come out of the fryer, toss five churros in sugar and cinnamon, zest lime over the top, and sprinkle with crumbled freeze-dried raspberries.
For the chocolate sauce:
Combine all ingredients in a saucepan over low heat until chocolate is melted and everything is combined. Serve alongside churros.
Photograph courtesy of The Wild Son.
Jason Mendenhall, The Wild Son
“This is a perfect Day of the Dead cocktail. The colors are vibrant in a blood-red tone. The cocktail has a vegetal, slightly nutty quality from the sherry, mellowed acidity, and just enough heat from the chili salt. This cocktail was designed to launch in October to pair with The Wild Son's new fall dinner menu.”
1 oz. red pepper juice
1 oz. Contratto Bianco
1.50 oz. Fino Sherry
0.5 oz. agave nectar
0.5 oz. Lemon Juice
Shake all the ingredients in a shaker and strain over fresh ice into a spiced salt-rimmed rocks glass.
Photograph courtesy of Oyamel.
Omar Rodriguez, Oyamel by José Andrés
“The Day of the Dead is all about enticing souls to linger with food, drink, and festivities. With locally foraged wild mushrooms and a Chihuahua-style sauce of pumpkin seeds, the hongos con pipiàn estilo Chihuahua makes for a hearty and seasonal dish that's a perfect fit for this celebration.”
Hongos con pipiànestilo Chihuahua (Mushrooms with Chihuahua-style pumpkin sauce)
2 tablespoons butter unsalted
2 cups mushrooms, destemmed and cleaned
2 tablespoons scallion greens, sliced
Kosher salt to taste
For the Pipian Estilo Chihuahua:
1.5 oz. maize (dry corn)/hominy
1 cup pumpkin seeds
3 garlic cloves
1/8 teaspoon cumin seed s
2 ancho chiles
1 guajillo chile
2 cups vegetable stock/water
1 tablespoon vegetable oil
1 tablespoon Kosher salt
For Pipian Estilo Chihuahua:
In a dry pan over medium-high heat, toast the maize until golden brown and aromatic. Transfer to a plate to allow to cool. In the same pan, toast the pumpkin seeds until golden brown, then transfer to another plate to allow to cool.
Now add the garlic and toast it until it becomes lightly browned and aromatic. Remove the garlic from the pan and reserve. In the same pan, toast the cumin seeds until they become aromatic.
Either in a spice grinder or blender, grind the maize and pumpkin seeds until they turn into a powder. You may have to do this in batches to prevent clumping.
Using a pair of scissors, cut open the chiles and remove the seeds. Using the same hot pan, toast the chiles. To do this, open them up and press them down on the pan. You want to do this on both sides of the chile until they become aromatic.
Bring a cup of stock or water to a boil. Transfer the toasted chiles to the hot liquid, and allow to soak for 10 minutes in order to rehydrate the chiles. Add the chiles and stock to a blender and puree until smooth, then strain through a fine mesh strainer.
Add the strained chiles back to the blender along with the pumpkin seed/maize mixture, garlic, and cumin seeds. Blend until smooth. Add the rest of the stock slowly to keep the mixture moving in the blender.
Heat a large saute pan over high heat. Warm up the oil. When the oil is hot, carefully add the chile pumpkin seed mixture to the pan and fry the mixture. The mixture should sizzle as soon as it touches the pan. Stir the mixture constantly for about 10 minutes or until the sauce thickens up to a medium nappe. Season to taste.
Heat up a large saute pan over medium heat. Add butter to the pan and melt.
Once the butter melts, begin to sear the mushrooms until they become golden brown. Once the mushrooms are tender, add the scallions, and saute for another 30 seconds. Season with salt.
Place the pipian on a plate and serve the mushrooms on top of the sauce.
Photograph courtesy of Salvation Taco.
Henry Avila, Salvation Taco
“Horchata, a Mexican rice-based drink traditionally spiced with cinnamon and vanilla is reminiscent of the spices used in pumpkin pie. These fall flavor combinations make it the perfect drink to sip on a cool autumn evening.”
Frozen Pumpkin Spiked Horchata
2 oz. dark rum
2 tablespoon pumpkin puree (recipe below)
4 oz. bottled horchata
Handful of ice
For the pumpkin puree:
2 tablespoons canned pumpkin puree
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Guajillo chili, dried and crushed, to taste
Splash of coconut milk
For the pumpkin puree:
Mix all the ingredients in a small bowl until combined.
For the cocktail:
Mix all the ingredients in an electric blender and blend until smooth.
Photograph courtesy of La Palapa.
Barbara Sibley, La Palapa and La Palapa Taco Bar at Urbanspace Vanderbilt
“Mole negro is known as the 'Queen of Moles' and is from Oaxaca. My mole negro reminds me of artist Helen Escobedo, my godmother, who used to paint with mole. On the Day of the Dead, it is important to be joyful, so that the spirits can enjoy the foods they loved while on earth and see us happy and contented. This way they return to the spirit world and are at peace.”
Turkey in Mole Negro Tacos
Note: Mole scorches very easily and must be stirred often with a wooden spoon
Stewed or roast turkey
Corn tortillas, warm
Radishes, onion, and cilantro to garnish
For the Mole Negro:
*All chiles are stemmed, seeded and deveined. Seeds are kept and used in the recipe
6 to 7 mulato chiles*
5 guajillo chiles*
4 pasilla chiles*
4 ancho chiles*
3 to 4 chipotles (you may use canned chipotles)*
1 yellow onion, quartered
1/2 head of garlic, cloves separated
4 tablespoon whole almonds
2 tablespoon peanuts
1 teaspoon cinnamon
5 black peppercorns
5 tablespoon lard or vegetable shortening, divided
3 tablespoon raisins
1 thick slice of egg bread
1 sweet plantain, peeled and cut into 1/2-inch slices
1/2 cup sesame seeds
1 tablespoon pecans, chopped
6 plum tomatoes, quartered
6 tomatillos, quartered
1 teaspoon dried thyme
1 teaspoon dried Mexican oregano
2 quarts chicken or turkey stock, divided
4.5 oz. bittersweet chocolate
2 dry avocado leaves, toasted and ground (or substitute with a pinch of ground fennel seeds)
Toast chiles in a cast-iron pan until plump, then soak them in hot water for 30 minutes. Puree them in a blender with a little of the soaking water. Strain the puree.
Grill onion and garlic in the same pan until darkened but not burned. Set aside.
Toast almonds, peanuts, cinnamon, peppercorns, and cloves in the same pan. Grind in a spice grinder.
Toast chile seeds until blackened in the same pan, then soak them in enough cold water to cover for about 10 minutes. Grind them and add to the chile paste.
Heat 3 tablespoons lard or vegetable shortening in cast-iron pan. Add raisins and fry until plump; remove raisins and add bread, cook until golden brown. Remove bread and add plantain until well browned; drain oil from pan, and toast sesame seeds and pecans in the dry pan until brown. Let everything cool and grind in small batches in the spice grinder.
Wipe pan and fry tomatoes, tomatillos, thyme, and oregano until juices render and reduce to almost nothing. Make a paste in the blender.
Put nut mixture, raisins, sesame, bread mixture, onions, and garlic in a blender and blend until consistency of smooth peanut butter, using a little bit of stock (up to 1 cup).
Heat 2 tablespoons of lard or vegetable shortening in a non-reactive 4-quart stock pot until smoking, and fry chile paste over medium heat until dry, stirring constantly (about 15 to 20 minutes). Add tomato puree and cook until dry, stirring constantly.
Add all other ground ingredients and stir until well blended together. Add 1 cup of stock, stir, and simmer until almost dry, stirring occasionally. Add another cup of stock and the chocolate, stirring until it melts. Add toasted avocado leaves and salt to taste. Let simmer and cook for another hour, adding more stock as needed (up to 4 to 5 more cups).
Photograph courtesy of Jose Cuervo.
Alex Valencia, La Contenta
“Dia de los Muertos was always one of my favorite celebrations when I was younger. After I learned about the Jose Cuervo Tradicional Day of the Dead bottle, I was inspired to create recipes that celebrate the brand’s 200-year heritage and connection to Mexican culture. My recipes reflect the flavors of Mexico and the spirit in which we always celebrated Dia de los Muertos back home. I remember when I was young, we would create the traditional Day of the Dead altars and decorate those with specialty food and drink that reminded us of our loved ones that have passed away.
The recipes that I’ve created include many traditional ingredients that are indigenous to Mexico and Guadalajara. These include the marigold—which is the iconic Day of the Dead flower—prickly pear, sage, coconut, corn, habanero, and even cactus. It was an exciting challenge to use these ingredients to develop delicious cocktails that remind me of my childhood and family traditions from back home.”
Tradition & Immortality
2 oz. Jose Cuervo Tradicional
1/2 oz. green chartreuse
1/4 oz. absinthe
1/2 oz. simple syrup
1 oz. lime juice
3 sage leaves
Add the ingredients into a shaker, add ice, shake, and serve using a strainer. Serve in a highball glass with ice and garnish with a sage leaf on top.
Photograph courtesy of Rosa Mexicano.
Joe Quintana, Rosa Mexicano
"Food is a central component of a Day of the Dead celebration, and traditionally people will serve something hearty with a sweet flavor. This mole blanco strikes that perfect hearty-sweet balance that captures the spirit of the holiday."
Enchiladas de Mole Blanco
3 corn tortillas, dipped in hot oil
5 oz. beef tinga (recipe below)
6 oz. mole blanco (recipe below)
1 tablespoon corn, roasted
Shredded cabbage and chopped cilantro to garnish
For the Mole Blanco:
1/3 cup blended oil
10 oz. white onion, diced
0.75 oz. garlic, chopped
1.5 cups fresh corn kernels
0.5 cups of mezcal
0.5 lbs. pine nuts
2.5 oz. whole almonds
1.5 oz. sesame seeds
1.5 oz. peanuts
1.5 oz. butter
3.5 oz. white onions, roasted
3 cups chicken stock
0.75 tomatillos, roasted
1 habanero chile, roasted
6 fresh thyme sprigs
6 fresh marjoram sprigs
2 bay leaves
5 oz. white chocolate
Salt and sugar to taste
For the beef tinga:
3 lbs. brisket, cooked and shredded
2 quarts tinga base
Kosher salt and pepper, as needed
For the Mole Blanco:
Heat the blended oil in a pot. Add the onion and cook until translucent. Add the garlic and cook for 3 minutes more, stirring. Add the corn and mezcal and cook, over medium heat, until the corn kernels are cooked through and soft and the mescal has evaporated.
In another pan, fry the pine nuts, almonds, sesame seeds, and peanuts separately, using butter. Cook each until toasted, yet not too dark in color.
Add the nuts to the corn and onion mixture along with the roasted onion, chicken stock, tomatillos, and habanero. Puree everything in the blender until smooth.
Put the sauce back into a pot with the thyme, marjoram, and bay leaves and cook, over medium heat, until you see the fat from the seeds rise to the surface of the sauce. Stir occasionally during the cooking. This will take between 30 and 45 minutes.
Add the chocolate and simmer until the chocolate is melted and blended with the sauce, about 10 minutes. Season with salt and sugar to taste. The sauce should have a good balance of sweet, savory, and spicy.
Strain the sauce through a china cap to remove the herb stems and bay leaves. The heat level of this mole should be a five on a scale of 10. If it is not spicy enough, add more chile.
For the beef tinga:
Put beef and tinga base into a rondeau and cook for 10 to 15 minutes until the flavors are well blended and liquid has evaporated almost completely. Season with salt and taste to ensure proper seasoning.
Fill each of the three tortillas with beef tinga. Roll each and place diagonally on an oval enchilada plate. Ladle the sauce over the tortillas, making sure to cover them well. Sprinkle with the corn, cabbage, and cilantro.
Photograph by Photo by ThreadSalt.
Johnny Swet, JIMMY at The James
"I was inspired by the use of pumpkin seeds in Mexican cooking, which pair so well with agave and salt. I paired my love of Mexican culture and cooking with fresh fall flavors for this refreshing take on the classic margarita."
Pumpkin Mezcal Margarita
1.5 oz Ilegal Mezcal
.5 oz lime juice
.5 oz cinnamon syrup
2 bar spoons of pumpkin butter
Add all the ingredients, shake with ice, strain into a rocks glass, and add orange twist. Add salt on the rim if desired.
Photograph courtesy of Dos Caminos.
Ivy Stark, Dos Caminos
“Mole negro is a complex dish that requires dozens of ingredients which are toasted separately and ground together. It is traditionally reserved for special occasions, because of the labor and time-intensive preparation. It is often made by large groups of village women in preparation for the Day of the Dead, to be served to the entire village during the fiesta. For a touching celebration dedicated to honoring the passing of time, there's no more poetically appropriate sauce than the exceptionally time-consuming mole.”
Short Ribs in Mole Negro
For the mole:
1 lb. ancho chiles
1/2 lb. guajillo
1/2 lb. dried cascabel chile
½ lb. chilhuacle negro
2 lbs. tomatoes, chopped
1 lb. tomatillo, chopped
4 slices white bread
1 4-inch pieces of canela
5 whole cloves
5 whole peppercorns
1 sprig fresh thyme
1 pinch of cumin
1/2 cup sesame seeds
1/2 cup shelled peanuts
1/2 cup blanched almonds
1/2 cup small raisins
1 1/2 plantains, chopped
1/2 cup walnuts
1 small onion, roasted and chopped
1 small garlic clove, roasted and minced
1 corn tortilla
3 oz. Mexican chocolate
1/2 cup chicken stock, plus 2 1/2 cups
3 tablespoons lard
For the short ribs:
8 beef short ribs, weighing 6 to 8 pounds
4 tablespoons kosher salt
1 large onion
1 whole carrot
1 bay leaf
6 chiles de arbol
1 cup balsamic vinegar
1 tablespoon chopped garlic
1 cup red wine
½ cup brown sugar
4 cups mole negro (recipe below)
Salt and pepper to taste
For the mole:
Toast ancho, guajillo, cascabel chiles, and chilhuacle negro in a heavy skillet until their skins blister. Remove from skillet and stem, seed, and devein chiles. Set aside.
Place tomatoes and tomatillos in a saucepan and bring to a boil. Drain and blend in a blender or food processor and set aside.
In a large saucepan, heat vegetable oil over low flame. Cut the bread into pieces and fry in the oil until golden brown. Add canela, cloves, peppercorns, thyme, cumin, sesame seeds, peanuts, almonds, raisins, plantains, and walnuts. Stir ingredients together. Add more oil to coat ingredients lightly. Add onion and garlic. Continue to fry over low flame for about 20 minutes. Add blended tomato mixture. Remove from heat and set aside.
Place corn tortilla over open flame and cook until burnt and crispy. Cut up and set aside.
In a medium frying pan, fry roasted chiles in oil along with burnt tortilla pieces for a few minutes. Combine tomato/spice/nut mixture with chile mixture in large saucepan. Add chocolate and cook until melted over a low flame. Add about 1/2 cup chicken stock to mixture and stir. Place mixture into blender and puree until all ingredients have combined completely. More chicken stock may be added to smooth out the sauce.
To a large saucepan, add lard. Cook the puree in the lard, stirring constantly. Add more of the chicken stock until mole just coats the back of a spoon. Simmer sauce for another 30 minutes over a low flame.
Pass through a fine strainer and adjust seasoning with salt if necessary.
For the short ribs:
Heat oven to 350 degrees F. Season each of the short ribs generously with the kosher salt. Lay them side by side in a large, heavy roasting pan. Scatter the onion, carrot, bay leaf, and chile de arbol over the ribs.
Combine the vinegar, wine, brown sugar, and garlic in a small bowl and pour over the short ribs. The liquid should come three-quarters way up the sides of the short ribs. Add more chicken stock if necessary.
Cover the pan tightly with foil and then again with a second layer of foil.
Place the pan in the oven and braise the short ribs for three to three and a half hours. Remove the foil and check that the short ribs fall apart when poked with a fork. Remove the ribs carefully with tongs, cover, and set aside at room temperature.
Strain the liquid through a fine strainer into a large container. Chill the pitcher of liquid for at least one hour so the fat rises to the top. Remove the fat; it should form a large, solid chunk at the top when cold.
In a large deep-sided sauté pan over high heat, bring the skimmed braising liquid to a boil and add the short ribs and mole negro. Reduce heat to medium-low and simmer for 20 to 25 minutes until they start to glaze the sauce. The will thicken after 15 minutes. Keep warm.
Roll the short ribs around in their sauce, using a pair of tongs, to make them a little more glazed and sticky.
Pour more mole negro over the short ribs to serve.
Photograph courtesy of Travelle Kitchen + Bar.
Tomas van den Boomgaard, Travelle Kitchen + Bar
“Dia de los Muertos is a Mexican holiday to celebrate loved ones who’ve passed away by honoring them using sugar skulls, marigold flowers, and their favorite foods and beverages, and visiting their graves with these as gifts. This cocktail is made with Mezcal Siete Misterios Joven, Templeton Rye, and blackberry syrup as a representation that we have a little bit of something for everyone.”
Dia de los Muertos
1 oz. Siete Misterios Mezcal
1 oz. Templeton Rye
1 oz. blackberry syrup
2 dashes Angostura bitters
2 dashes orange bitters
Blueberries to garnish
Add all the ingredients to the shaker with ice. Shake, strain, and serve up in a glass. Garnish with blueberries.
Photograph courtesy of Presidio Social Club.
Rene Cruz, Presidio Social Club
“Usually for Dia de los Muertos, a sweet bread and other gifts are layered at an altar to celebrate a passed family member. Conchas and other sweet breads are made in celebration.”
Conchas (Mexican sweet bread)
For the conchas:
3 1/2 teaspoon instant yeast
1/2 cup water at 110 degrees F
1 lb. all-purpose flour
1/2 cup powdered sugar
1 1/4 teaspoon salt
1 oz. oil
5 oz. butter, room temperature
For the topping (Cruz recommends a topping from cookbook My Sweet Mexico):
2 cups all-purpose flour
2 cups powdered sugar
1/2 teaspoon baking powder
8 oz. butter
Cinnamon/vanilla for flavoring
For the conchas:
In a KitchenAid bowl, add yeast, water, and let sit for 5 minutes.
Using the paddle attachment, add the flour, powdered sugar, salt, oil, eggs, and butter.
Mix the dough in KitchenAid on a low to moderate speed until the dough gathers around the paddle attachment.
Once all of the dough is incorporated, place it on a greased and parchment-lined baking sheet and wrap in plastic wrap. Let rest for 2 to 4 hours, overnight is the best.
For the topping:
Combine all the dry ingredients. Add melted butter into the mixture. Add cinnamon or vanilla for flavor. Pour over the conchas.
Photograph courtesy of Westbound.
Dee Ann Quinones, Westbound
“Westbound and Up is perfect for this season. It’s my take on a mezcal margarita with a little spice that will raise the little hairs on the back of your neck with delight!”
Westbound and Up
2 oz. Del Maguey Vida Mezcal
3/4 oz. chipotle honey
3/4 oz. lemon juice
Pinch of salt
Pinch of lemon zest
Pinch of smoked paprika
Combine mezcal, chipotle honey, lemon juice, and salt in a shaker with ice. Shake and double-strain into a coupe. Top with lemon zest and sprinkle a little paprika over the top.
Photograph courtesy of ROKC.
Shige Kabashima, ROKC
“This drink was inspired by the Day of the Dead festivities. I chose ingredients like mezcal and the Palo Santo incense, which is known as a spiritual remedy for getting rid of evil spirits in South America, to reflect the holiday.”
2 oz. mezcal
3 ½ oz. fresh grapefruit juice
½ oz. fresh lime juice
¼ oz. St. Germain
1 teaspoon Demerara syrup
1 piece Palo Santo wood
Lime wedge to garnish
Combine all ingredients except for the Palo Santo and lime wedge in a metal cocktail shaker and shake vigorously. Light the Palo Santo wood and lightly char a slice of lime. Garnish with wood and charred lime.