Families create ofrendas (altars) adorned with marigolds, sugar skulls, and the favorite foods and mementos of those who have passed. Celebrated from October 31st to November 2nd, it is a time for reflection, celebrating, and a it’s beautiful way to embrace the cycle of life and death.
Lobos 1707 Tequila & Mezcal has created the Naranja Paloma in honor of the holiday using their Mezcal Artisanal. Check out the full recipe below.
1.5 oz. Lobos 1707 Mezcal Artesanal
.5 oz. Ancho Verde Liqueur
1.5 oz. Grapefruit Juice
1.5 oz. Soda Water
1 oz. Fresh Tangerine or Mandarin Orange Juice
.5 oz. Agave Nectar
½ Lime Juice, squeezed
Black Lava Salt, for rim
Preparation: Use a lime wedge to rim glass with black lava salt. Combine all ingredients except soda water in a cocktail shaker with ice and shake until chilled. Add fresh ice to salted glass, then strain shaker into the glass. Top off with soda water and stir to combine. Garnish with a mandarin orange slice.
The Lobos 1707 Mezcal Artesanal is gradual, smoky and sultry. The spirit is created from 100% Espadín agave, roasted in an open, conical Oaxacan fire pit, then ground in an Egyptian stone mill, resulting in a stealthily smooth liquid whose flavor experience is deep, affecting, and will leave its mark with the subtle warmth of spice. All of Lobos 1707’s variations are aged in PX (Pedro Ximénez) Sherry Wine barrels, which results in their product being additive-free and exceptional in taste.
The post Celebrate Día de los Muertos with a Delicious Naranja Paloma from Lobos 1707 Tequila & Mezcal! appeared first on Chilled Magazine.