Just in time for Day of the Dead (Nov. 1-2), four new cocktails created by mixologist Justin Noel featuring Espolòn’s bourbon barrel-finished Añejo Tequila, which is quite appropriate considering the skeleton artwork on the bottle. Boo(ze)!
Salty Air
1 1/2 oz. Espolòn Añejo
1 oz. Fino Sherry
1/2 oz. Pedro Ximenez Sherry
1/4 oz. Luxardo Maraschino Liqueur
2 dashes of Regan’s Orange Bitters
1 dash of Salt Tincture*
Orange Peel
Salt Tincture*
15 oz. Kosher Salt
15 oz. Hot Water
1 oz. High Proof Vodka
Add kosher salt to hot water, stir to dissolve. Add high proof vodka.
Add all ingredients in a rocks glass. Add large ice cube. Stir for 20-25 sec. Garnish with an orange peel.
Awake the Dead
2 oz. Espolòn Añejo
1/4 oz. Coffee Demerara Syrup*
3 Dashes of Cherry Bitters
Orange Peel
Brandied Cherry
Coffee Demerara Syrup*
8 oz. Strong Brewed Coffee
8 oz. of Demerara Sugar
Add coffee to demerara sugar, stir contents till dissolved.
In an old-fashioned, glass add the bitters, coffee demerara syrup, and Espolòn Añejo. Add large cube and stir the contents in the glass. Garnish with an orange peel and brandied cherry.
Luna de Cosecha
1 1.2 oz. Espolòn Añejo
3/4 oz. Cochi Torino Vermouth
1/3 oz. Cynar
1/4 oz. Tempus Fugit Crème de Cacao
Brandied Cherry
In a mixing glass, add the crème de cacao, sweet vermouth, Cynar and Espolòn Añejo. Add fresh ice and stir. Strain into a chilled coup glass. Garnish with a brandied cherry.
Highland Julep
2 oz. Espolòn Añejo
10-15 Mint Leaves
1/2 oz. Agave Nectar
1/2 oz. Chamomile Tea*
Mint Sprig
Dried Chamomile Tea Leaves
Chamomile Tea*
4 Chamomile Tea Bags
Brew four tea bags in cup of water.
In a julep cup, add 10-15 mint leaves, chamomile tea and agave nectar, and muddle contents. Add Espolòn Añejo, then add a lot of crushed ice and take a bar spoon to slightly stir ingredients. Add more crushed ice to form a cone at the top of the julep cup. Garnish with a Mint Sprig and dusted dried chamomile tea.
