The Day of the Dead is one of the most emblematic celebrations in Mexico, full of traditions, colors, and, of course, exquisite gastronomy. To enhance this experience, there is nothing better than a good pairing with premium tequilas from Casa Sauza.
Below, we present a guide to combining typical dishes with exceptional cocktails.
Pan de Muerto is a must-have for Mexican offerings and tables during this holiday. Its soft texture and subtle orange and anise flavor complement a Jamaican Margarita perfectly.
Ingredients:
1.5 oz Tres Generaciones Plata tequila
1 oz hibiscus concentrate
0.5 oz lime juice
Ice to taste
Salt for rimming
Preparation:
Rim a glass with salt.
In a cocktail shaker, mix Tres Generaciones Plata tequila, hibiscus concentrate, and lime juice with ice.
Shake vigorously and serve in the rimmed glass.
This cocktail highlights floral and citrus notes, creating a perfect balance with traditional sweetness.
Mole Poblano is a dish rich in flavors and spices. To accompany it, an Old Fashioned with Tres Generaciones Añejo tequila is the ideal choice.
Ingredients:
2 oz Tres Generaciones Añejo tequila
1 teaspoon sugar
2 drops Angostura bitters
Ice
Orange peel for garnish
Preparation:
In a glass, dissolve the sugar with the Angostura bitters.
Add ice and Tres Generaciones Añejo tequila.
Stir gently and garnish with the orange peel.
The aged and robust notes of this cocktail complement the complexity of the mole.
Tamales de Dulce is a sweet variation of this traditional dish. To enhance its flavor, nothing better than a Tamarind Paloma.
Ingredients:
Preparation:
The pairing of traditional Day of the Dead dishes with Casa Sauza's premium tequilas enriches the culinary experience and celebrates the best of Mexican culture. Dare to try these combinations and experience an unforgettable holiday.