Raise a Glass this Día de los Muertos with Cocktails Straight from Mexico!

Top Tomato

Combine Tequila Don Julio Blanco, Rose wine, tomato cordial, and simple syrup into a mixing glass with ice and stir.

Pour contents into a white wine glass over a large ice cube and garnish with a spray of Tequila Don Julio Blanco and a cherry tomato

Tomato Cordial*

Roast 2 Roma tomatoes in the oven on medium heat for 30 minutes. Combine roasted Roma tomatoes, clove, cumin, black peppercorn, sea salt, and water into a saucepan and bring to a boil while stirring.

Once boiled, bring down to medium heat and let simmer for 20 minutes.

Strain into a bottle, add citric acid and shake to dissolve. Refrigerate to cool.

* ¾ oz Tequila Don Julio Blanco
* 1 oz Rosé Wine
* 1½ oz Tomato Cordial*
* ¼ oz Simple Syrup
1 Cherry Tomato for Garnish



Smoke & Spice

Combine Tequila Don Julio Reposado, Pierde Almas Mezcal, fresh lime juice, and taco mix into a cocktail shaker with ice. Shake well.

Strain contents into a rocks glass rimmed with coriander salt over fresh ice.
Taco Mix*

Combine 8 oz pineapple juice, 3¼ tsp fresh cilantro, fresh mint, and fresh basil, 2¼ oz agave nectar, and ¼ serrano chili pepper into a blender. Blend well.

Double strain and store in the fridge.

* ¾ oz Tequila Don Julio Reposado
* ¾ oz Pierde Almas Mezcal
* 1 oz Fresh Lime Juice



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