Start the fiesta right by giving these age-old cocktails a Mexican makeover.
It might translate to ‘Day of the Dead’, but Dia de los Muertos is far from scary. In fact, this annual Mexican holiday is more like a raucous family reunion – a way to honour family members who are no longer here and celebrate life in the process. And really, what better way to remember the loved ones we’ve lost than with a big party?
First thing to note – this is not Mexican Halloween. Although there’s some crossover in their origins, the traditions and tone are vastly different. Held over the first two days of November, Dia de los Muertos originated several thousand years ago with the Aztec, Toltec and other Nahua people. Today it’s a mash-up of these ancient traditions and All Saints’ Day (a Christian holiday brought over by Spanish invaders in the 16th century).
If you’ve seen the animated film Coco, you’ll know it’s the time of year where our dearly departed are invited to return back to the land of the living for one night only (and one helluva party). It’s an explosion of colour and joy that includes the building of brightly coloured altars to welcome home those who’ve passed, complete with their favourite drinks and dishes (our Mexican editor is busy building hers now), and enormous parades and parties featuring costumes, makeup and plenty of skulls (known as calaveras). It’s a proper feast for the senses.
And speaking of feasts, in true Mexican style, great food and drinks play a huge role in the festivities – something we can all get behind. If you’re keen to join the action (and when tacos and tequila are involved, who needs convincing?), we’ve rounded up some drinks to suit. For anyone who wants to go all out, we’ve given the following classic cocktails a deliciously Mexican twist.
It doesn’t get much more Mexican than jalapeños, and watermelon is one of the nation’s best-loved fruits, so, in the immortal words of those El Paso ads, pourque no los dos? Why not both indeed. In a Margarita, no less.
Take the best of the Jalapeño Margarita and Watermelon Margarita to create a pretty-in-pink frozen cocktail with a subtle chilli kick. Follow the Watermelon Marg recipe below, and simply add to the blender a few thin slices of jalapeño (seeds removed, unless super spicy is your thing), and save a fresh slice for the garnish.
The sweet-and-sour Paloma, traditionally made with grapefruit soda, is – perhaps surprisingly – considered Mexico’s national drink. If you’re into fizzy, balanced, tequila-based drinks, this will be right up your alley.
This Dia de los Muertos, follow the recipe, but swap out the grapefruit soda for blood orange soda, and take your theming to the next level by garnishing it with marigold petals. Another symbol of this holiday, marigold is the traditional flower that honours the dead in Mexico. Hot tip: you can usually find fresh marigolds at Bunnings, or also at Indian grocers – marigolds are a big feature of Diwali around the same time of year.
The Americano is simple and yum as it is, using just three ingredients, but for a deliciously different take on this classic, turn it into a Mexicano.
Traditionally, this drink mixes one-part Campari with one-part sweet vermouth, before getting topped with soda. Try swapping the sweet vermouth for mezcal and add two to three teaspoons of agave syrup to sweeten it to your taste and balance out that smoky mezcal hit.
The Bloody Mary is an old favourite that’s stood the test of time. But with a name like that, and its blood-red colour, it’s a must for any Dia de los Muertos celebration.
Switch up the vodka for tequila, and to really transform your Mary into Maria, mix up the garnishes, too. Instead of the usual celery and lemon, use a mix of cucumber spears, jalapeño slices, radishes and lime. Top it with coriander (maybe even call it cilantro to really get in the zone) and all those flavours will work brilliantly with your favourite Mexican dishes.
