12 Day Of The Dead Cocktails For Your Halloween Hangover

While we're total suckers for all of the fun and festivities that come with Halloween, we can't forget the equally haunting Día de los Muertos. November 1 marks Mexico's Day of the Dead celebration, a holiday to honor family members and loved ones who have died. If you're planning your own fiesta, or are postponing your Halloween celebrations 'til the weekend, we've got some inspired cocktails that are every bit as spooky as they are delicious.
Ahead, you'll find 12 ghoulish brews mixed with Espolón Tequila, Malibu Black Rum, and Kahlúa. Trust us, one sip from these deadly potions and you'll be set for a wicked weekend, indeed.
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Photo: Courtesy of Campari America.
Los Muertos
Created by Raul Yrastorza, Las Perlas, Los Angeles

Ingredients:
2 oz Espolón Tequila Reposado
1 oz fresh lime juice
½ oz apple cider vinegar shrub
½ oz Cardamaro Amaro
1 bar spoon of apple butter-infused agave nectar
4 muddled apple chunks
Apple cider foam, for garnish
Blackstrap molasses, for garnish

Muddle apple chunks in bottom of a mixing glass. Shake all ingredients together with ice and double strain in a rocks glass over ice. Top with apple cider foam and drizzle with blackstrap molasses.
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Photo: Courtesy of Campari America.
Bucking Borracho
Created by Adam Schuman, Beverage Director, Fatty Crew, New York

Ingredients:
2 oz Espolón Tequila Reposado
¼ oz ginger syrup
½ oz lemon juice
½ oz lime juice
2 dashes chocolate bitters
1½ oz ginger beer
1 lemon slice, for garnish
1 mint sprig, for garnish

In a shaker, mix tequila, ginger syrup, lemon and lime juices, and chocolate bitters with ice. Shake and strain into an iced highball, leaving enough room to top with chilled ginger beer. Garnish with lemon and mint.
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Photo: Courtesy of Campari America.
Ashes to Ashes
Created by H. Joseph Ehrmann at Elixir, San Francisco

Ingredients:
1½ oz Espolón Tequila Reposado
½ oz Pedro Ximenez Sherry
1 oz lemon juice
1 tsp sweetened cocoa mix
¼ oz agave nectar
1 pinch ground cinnamon for garnish

Place all ingredients in a mixing glass, fill with ice, cover and shake well for 10 seconds. Strain into a cocktail glass. Garnish with ground cinnamon.
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Photo: Courtesy of Campari America.
Fresa Catrina
Created by Thomas Waugh at Death & Company, New York

Ingredients:
2 oz Espolón Tequila Blanco
½ oz fresh lemon juice
¾ oz simple syrup
1 small strawberry
10 whole black peppercorns
Splash of Absinthe

Muddle the strawberry with the black peppercorns. Rinse a cocktail glass with Absinthe. Combine the tequila, lemon juice, simple syrup, and strawberry muddle with ice in a shaker. Shake well. Use fine strain and pour into the rinsed cocktail glass.
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Photo: Courtesy of Campari America.
The Afterlife
Created by Jorge Guzman, Ofrenda, New York

Ingredients:
1½ oz Espolón Tequila Reposado
½ oz Frangelico
½ oz lemon juice
1 oz Chile Piquin-Cinnamon Syrup
2 dashes of Wormwood Bitters Lemon peel, for garnish

Shake ingredients together and strain into a rocks glass over ice. Garnish with a lemon twist.
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Photo: Courtesy of Campari America.
The Procession
Created by Daniel Hyatt, The Alembic, San Francisco

Ingredients:
½ oz Espolón Tequila Blanco
¾ oz White Crème de Cacao
½ oz Ruby Port
¾ oz hibiscus tea, chilled
2 dashes of orange bitters
1 strip of orange peel, for garnish

Shake ingredients together with ice. Strain into chilled cocktail glass. For garnish, twist a strip of orange peel over the top.
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Sidra de la Mula
Created by H. Joseph Ehrmann at Elixir, San Francisco

Ingredients:
1½ oz Espolón Tequila Blanco
12 oz bottle of Sidral Mundet
2 dashes Angostura bitters
1 squeeze of a lemon slice

Combine all ingredients in a 16 oz cup of ice and stir.
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Mali-boo Mojito

Ingredients:
1½ parts Malibu® Black
1 part lime juice
1 part simple syrup
8 - 10 mint leaves

Blend all ingredients in blender with ice. Serve in a highball glass.
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Midnight Ghost

Ingredients:
1½ parts Malibu® Black
1 part vanilla simple syrup*
1 part cream
1 part lemon-lime soda

Shake ingredients in a shaker filled with ice, then strain into a martini glass.

*For vanilla simple syrup, add a few drops vanilla extract to a mixture of one part sugar and one part water.
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Malibu® Skulls & Bones

Ingredients:
1 part Malibu® Black
1½ parts orange juice
1½ parts pineapple juice
1½ parts cranberry juice

Build in a pint glass with ice. Garnish with black licorice.
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Malibu® Catrinas

Ingredients:
1 part Malibu® Black
½ part pomegranate juice

Shake all ingredients over ice and strain into a shot glass.
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Vampire Berry-Espresso Martini

Ingredients:
1 part Kahlúa®
1 part berry liqueur
Espresso coffee
Dash of agave nectar
1 raspberry

Chill a cocktail glass by pouring water over the glass and sticking in the freezer for 2 minutes. Shake all ingredients in shaker with ice. Strain into the chilled cocktail glass and serve. Add a raspberry for garnish.
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