It may not sound very uplifting, but the Day of the Dead, or Día de los Muertos, is a joyous and sacred time when families gather to remember and honor loved ones who have crossed over to the other side. With deep roots in Mexico, but celebrated elsewhere across the globe, festivities unfold over two to three days and center around vibrant and explosively colorful parades, parties, music, dancing, and crazy, somewhat spooky, and at times disturbing, costumes and makeup.
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Although the Day of the Dead is officially November 2, celebrations have evolved to include October 31 and November 1 as well. Because, really, why kick it for one day when you can spread the joy and debauchery out over three?
Regardless of how you choose to recognize this important and fun tradition, Westchester Magazine has obtained the exclusive recipe for a Day of the Dead cocktail from Salsa Verde restaurant in Somers. Herby, aromatic, and smoky, it pairs well with pork carnitas tacos or churrasco with chimichurri sauce. So, cheers to you and all who have gone before you!
• 1½ Oz Del Maguey Vida Mezcal
• ½ Oz Luxardo Apricot Liqueur
• ½ Oz John D. Taylor’s Velvet Falernum Liqueur
• ¼ Oz Orgeat (Almond Syrup)
• 2 Dashes of Peychaud’s Bitters
• 2 Dashes of Angostura Orange Bitters
• Mint Sprigs and Dehydrated Lime Wheel for Garnish
In a bar shaker, add all ingredients with ice and shake vigorously for about 15 seconds. Strain into a 14-ounce double rocks glass, then fill with pebbled or crushed ice. Garnish with a mint sprig and a dehydrated lime wheel, tilt back, and enjoy!