Day of the Dead with Espolón Tequila

There are few better indicators that something has entered the cultural zeitgeist than serving as the centrepiece of the pre-title action sequence in the latest Bond film. So it’s proven for the Mexican Day of the Dead (El Día de los Muertos in Spanish), which was listed as an Intangible Cultural Heritage of Humanity by UNESCO in 2008 and continues to gain prominence throughout the Western world.

Held from October 31 to November 2, the Day of the Dead allow friends and family to honour deceased loved ones and helped introduce the world to candy skulls. In honour of this year’s Day of the Dead, Espolón Tequila put on a number of events at venues throughout Sydney to celebrate Mexico’s most remarkable cultural holiday.

dead espolon tequila bottle

We were invited to Manly Wharf Hotel to sample Espolón’s take on the classic margarita as well as menu offerings from Manly Wharf Hotel’s kitchen. It’s a simple cocktail that allows Espolón’s premium quality to shine through – a refined classic and the perfect antidote to the inevitable sweaty summer days.

Created by master distiller Cirilo Oropeza, Espolón is produced in the Los Altos region of Mexico and made from 100% Weber Blue Agave, making it as Mexican as the Day of the Dead itself. The distinctive label design tips its hat to the artwork of famed Mexican printmaker José Guadalupe Posada, whose unique style and skull iconography has become synonymous with the Day of the Dead.

siesta cocktail poured in glass

The Siesta Cocktail
The Siesta was created in 2006 by Kate Stipe at the Flatiron Lounge in New York City and has become a modern classic. It shows the influence of the Paloma on modern bartenders and offers rich complexity and fine balance.

Ingredients
45ml Espolon Blanco
15ml Campari
15ml Grapefruit Juice
15ml Lime Juice
15ml Sugar Syrup
2 dash Angostura bitters

Method
Shake all ingredients and fine strain into chilled cocktail glass. Garnish with a lemon wheel.