Diá de los Muertos, or The Day of The Dead, is a Mexican holiday that dates back hundreds of years to an Aztec festival dedicated to the goddess Mictecacihuatl (Queen of Mictlan, the Underworld in Aztec mythology). It is a holiday celebrated throughout the world that remembers friends and family members who have died with prayer, favorite foods of the dearly departed and gatherings in homes, churches and cemeteries. The festivities start on October 31st and continue through November 2nd.
Alters (ofrendas) are erected, foods are shared and colorful sugar skulls and skeletons join the party from the beyond. Generally November 1st is dedicated to children and infants who have died (Día de los Inocentes, "Day of the Innocents" or Día de los Angelitos, "Day of the Little Angels") and November 2 is reserved for the adults (Día de los Muertos or Día de los Difuntos, "Day of the Dead").
The three-day fiesta is filled with marigolds (the flowers of the dead), muertos (the bread of the dead), sugar skulls, cardboard skeletons, decorations, fruit and nuts, incense, fireworks, and the sharing of gifts, favorite foods and drinks of those who have passed on with both the living and the dead.
To celebrate my loved ones from beyond I have created this lively and delicious craft cocktail:
GRINNING SKULL
Day of the Dead Cocktail
INGREDIENTS
1-1/2 Oz. Tequila
3 Oz. Pineapple Juice
1-3/4 Oz. Orange Juice
1 Oz. Lime Juice
1 Oz. Triple Sec
Dash of Chipotle Sauce
Splash of Grenadine
Garnish: Orange Slices, Black and White Sprinkles, Day of the Dead Gummy Skulls
DIRECTIONS
Dip your glass rim into Pineapple juice, then into the sprinkles. Chill your glass in the freezer. Fill a fun skull glass with ice then add the tequila, triple sec, juices and chipotle sauce and stir well. Pour in the grenadine which will sink to the bottom. Add your gummy skulls and orange slices to a cocktail pick and set this across the rim. Enjoy as you celebrate your dear departed.
