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Drinking Dia de Los Muertos: Cocktail Recipe from The Varnish
When it comes to Dia de Los Muertos, spirits are for drinking, too. From The Varnish, the speakeasy-style bar in the back of Cole's in Downtown, comes this Dia de Los Muertos cocktail offering by Christopher Bostick, who says he is drawn to the imagery of the tradition-steeped and colorful holiday. "In Day of the Dead celebrations, the marigold is known as the “flower of the dead,” which helped to inspire this drink," notes the background info that comes with Bostick's recipe. "Its fragrance is believed to attract spirits and guide them to their ofrendas (offerings). This cocktail’s light citrus flavor combined with the kick of Chile de Arbol is spirited enough to guide any soul home."
Created by Christopher Bostick, The Varnish Bar, Los Angeles
2 oz. Espolón Tequila Reposado
1 oz. Fresh Lime Juice
.75 oz. Orange Curaçao or Triple Sec
.5 oz. Light Agave Nectar
.5 cup peeled and chopped cantaloupe
1/8 tsp. Chile de Arbol powder
1 small edible marigold for garnish
Muddle cantaloupe, Agave Nectar, and Orange Curaçao in the bottom of a mixing glass. Add remaining ingredients, excluding garnish. Add ice and shake very well for at least 10 seconds. Double strain into chilled cocktail glass. Garnish with edible marigold.