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\u2019s proven for the Mexican Day of the Dead (El D\u00eda 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.\r\n\r\nHeld 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\u00a0this year\u2019s Day of the Dead, Espol\u00f3n Tequila put on\u00a0a number of events at venues throughout Sydney to celebrate Mexico\u2019s most remarkable cultural holiday.\r\n\r\n\r\n\r\nWe were invited to Manly Wharf Hotel to sample Espol\u00f3n\u2019s take on the classic margarita as well as menu offerings from Manly Wharf Hotel\u2019s kitchen. It\u2019s a simple cocktail that allows Espol\u00f3n\u2019s premium quality to shine through \u2013 a refined classic and the perfect antidote to the inevitable sweaty summer days.\r\n\r\nCreated by master distiller Cirilo Oropeza, Espol\u00f3n 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 Jos\u00e9 Guadalupe Posada, whose unique style and skull iconography has become synonymous with the Day of the Dead.\r\n\r\n\r\n\r\nThe Siesta Cocktail\r\nThe 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\u00a0and offers rich complexity and fine balance.\r\n\r\nIngredients\r\n45ml Espolon Blanco\r\n15ml Campari\r\n15ml Grapefruit Juice\r\n15ml Lime Juice\r\n15ml Sugar Syrup\r\n2 dash Angostura bitters\r\n\r\nMethod\r\nShake all ingredients and fine strain into chilled cocktail glass. Garnish with a lemon wheel.