Dia de los Muertos… what a beautiful ancient Mexican tradition. I was honored to celebrate this year with my sweet friend @christyvegaofficial & her team @casavegarestaurant. Halfway through our @beardfoundation WEL Fellowship, Christy’s father passed away before they were honored with the James Beard American Classics award.
We celebrated her father’s hard work & legacy Christy is working hard to preserve and pass down to her kids at their family restaurant in Los Angeles. We all wrote the names of our loved ones on beautiful monarch butterflies we then added to the ofrenda & it was really a beautiful tribute to our families.
x The Sauceress
Makes one cocktail
• 1 oz Reposado Tequila
• .5 oz Mezcal
• .5 oz Ancho Reyes
• 1 oz Tangerine Juice
• .5 oz Fresh Lime Juice
• 1 oz. El Guapo® Ginger Syrup
• 4 dashes El Guapo® Spiced Cocoa Bitters
• Black Lava Salt
• Dried or fresh hot pepper, for garnish
Rim glass with black lava salt by dipping glass into a little bit of Ginger Syrup. Shake off excess, then dip into black lava salt. Combine all ingredients in a cocktail shaker with ice. Shake quickly to chill. Fill your glass with fresh ice, then strain contents of cocktail shaker. Garnish with lime wedge + a dried or fresh hot pepper.