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While in San Miguel de Allende for a bartender residency in our Tasting Room, Luis Franklin Hernandez blends autumnal flavors for this festive Día de los Muertos cocktail.

Ingredients

Ingredient Amount Ingredient Name
2 oz. Casa Dragones Blanco
¾ oz. Lime Juice
1 oz. Pumpkin Syrup
2 oz. Aquafaba (Chickpea Water with Plum Juice)
4 drops Marigold-Tangerine Bitters
1 Marigold Paper (Garnish)
1 Salted Candy Pearls (Garnish)

Tools Of The Trade

  • Jigger
  • Shaker
  • Strainer
  • Paring Knife
  • Citrus Squeezer
  • Rocks Glass

Recipe

  1. Combine all ingredients and shake with ice.
  2. Single-strain into a pre-chilled rocks glass over one large ice cube.
  3. Garnish with edible marigold paper and salted candy pearls.

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