Dine & Cook | Alternative food journalism

November 2nd is known around the world as The Day of the Dead, the end of a three day celebration honoring those who have passed on.

The tradition is popular in Catholic countries but no one celebrates the dearly departed like the Mexicans.  Known as El Dia de los Muertos, the day is filled with many festivities-- several of them culinary based.

The day isn't meant to be somber, on the contrary it is meant as day of celebrations.  In Mexico, The Day of the Dead is a time to feast and party, a chance to celebrate living by honoring the dead.  The holiday has slowly made its way north of the border thanks in part to America's large Mexican immigrant population but also through the efforts of purveyors of Mexican goods.

Tequila maker Espolón is one of these purveyors.  The distillery has launched an education campaign raising awareness of this centuries old tradition.  Espolón Tequila teamed up with bartenders across the United States to create Dia de los Muertos-inspired cocktails.

Ashes to Ashes
Created by H. Joseph Ehrmann
Elixir, San Francisco

Ingredients
- 1.5 oz. Espolón Tequila Reposado
- 0.5 oz. Pedro Ximenez Sherry
- 1 oz. Lemon Juice
- 1 tsp. Sweetened Cocoa Mix
- 0.25 oz. Agave Nectar
- 1 pinch Ground Cinnamon

Method
Place all ingredients in a mixing glass, fill with ice, cover and shake well for 10 seconds. Strain up into a cocktail glass. Garnish with cinnamon dust.

Background
According to Ehrmann, this cocktail honors the multicultural melding of Aztec and Spanish traditions from which Dia de los Muertos was born. Traditional Mexican ingredients such as agave are paired with Spanish ingredients such as Pedro Ximenez Sherry, and finished by sprinkled cinnamon—metaphorical ashes, if you will.

Note
Ehrmann says you can even punch this drink up another notch.  "I would add a pinch of Ancho Chili Powder or a dash or two of a hot sauce like Valentina."