01 Dec COCKTAILS
DIA DE LOS MUERTOS
MEXICO’S DIA DE LOS MUERTOS IS A DAY TO CELEBRATE LOVED ONES WHO HAVE PASSED, AS THEY AWAKEN TO JOIN IN ON THE MERRIMENT. THE HOLIDAY HAS BECOME WELL-RECOGNIZED AROUND THE WORLD DUE TO ITS IRRESISTIBLE SYMBOLS, LIKE THE SUGAR SKULL AND MARIGOLD FLOWERS, AND FOR THE ALLURE OF THE HOLIDAY’S FESTIVITIE.
INSPIRED BY THE VIBRANT COLORS OF THE MARIGOLD, WE INTRODUCE THREE BESPOKE COCKTAILS INSPIRED BY LOCAL FOLKLORE AND LEGENDS. THE BLANCO SPIRIT LENDS NOTES OF HONEY, VANILLA, CARAMEL AND FLORAL NOTES, ALONG WITH FLASHES OF TROPICAL FRUITS TO COMPLEMENT THE AUTUMNAL FLAVORS OF CINNAMON, GINGER OR PUMPKIN IN EACH CONCOCTION.
LA SANTANERA
by Mijenta Co-Founder Juan Coronado
INGREDIENTS
1.5OZ MIJENTA TEQUILA BLANCO
.5OZ OLOROSO SHERRY
0.25OZ GINGER SYRUP
.75OZ LIME JUICE
0.25OZ PUMPKIN SYRUP
METHOD
SHAKE ALL INGREDIENTS VIGOROUSLY WITH PLENTY OF ICE, STRAIN INTO A CHILLED COUPE GLASS AND GARNISH WITH NUTMEG AND A PUMPKIN CHIP.
EL DIABLO
by José Alejandro Ibáñez
INGREDIENTS
2OZ MIJENTA TEQUILA BLANCO
.75 OZ FRESH LIME JUICE
.5 OZ LEJAY (CASSIS) FLOAT
TOP OFF WITH GINGER BEER
METHOD
BUILD ALL INGREDIENTS INTO A TALL GLASS AND GARNISH WITH A LIME WHEEL.
LA BRUJA
by José Alejandro Ibáñez
INGREDIENTS
1.75OZ MIJENTA TEQUILA BLANCO
1OZ FRESH LIME
.75 MANGO PURÉE
.5OZ LEMONGRASS/CINNAMON SYRUP
.5OZ STREGA LIQUEUR
.25 OZ LEJAY (CASSIS) FLOAT
METHOD
ADD INGREDIENTS IN A SHAKER, STRAIN THE MIX FROM ONE TIN TO ANOTHER VIA A LONG POUR AND SERVE INTO A TALL GLASS WITH CRUSHED ICE.
GARNISH WITH CINNAMON AND ROSEMARY TO CREATE A WITCH’S BROOM.
