2 Día de los Muertos Inspired Sips
Two cocktails, two traditions—both honoring Mexico’s rich cultural heritage.
At Nobu Hotel Los Cabos, the Nobu Mexican Coffee reimagines café de olla, the spiced coffee beloved in the colder months and on Día de los Muertos, with a touch of tequila, yogurt foam, and caramel. Meanwhile, at Rosewood San Miguel de Allende, Head of Bars Ana Paula Ulrich crafted Alma y Ceniza, a soulful nod to Pan de Muerto, the symbolic sweet bread of the holiday, translating its orange- and anise-kissed flavors into a refined, smoky sip. Together, these drinks bring the warmth, symbolism, and flavors of Día de los Muertos into the glass.
Nobu Mexican Coffee
Ingredients
2 oz. café de olla (or regular hot brewed coffee)
1 ½ oz. Komos Cristalino Tequila
Yogurt Foam
Caramel Sauce
Cherry + Edible Flower on a Skewer (for garnish)
Preparation
Brew café de olla and pour into a heatproof glass.
Add Komos Cristalino tequila. Stir gently.
Top with a layer of yogurt foam.
Drizzle caramel sauce over the foam.
Garnish with a skewer of cherries and an edible flower.
Inspired by café de olla, the traditional Mexican coffee enjoyed during the fall, winter, and Día de los Muertos. Available at: Nobu Hotel Los Cabos
Alma y Ceniza (Soul and Ash)
by Mixologist: Head of Bars, Ana Paula Ulrich
Ingredients
50 ml Butter Fat–washed Don Julio Tequila Reposado
10 ml Vanilla Syrup
Spray of Orange Blossom Water
3 drops Citric Solution
Float of Don Julio Ceniza
Preparation
In a mixing glass, combine the butter fat–washed Don Julio Reposado, vanilla syrup, and citric solution.
Add ice and stir until well chilled.
Strain into a rocks glass over a large ice cube.
Mist the top with orange blossom water.
Carefully float Don Julio Ceniza on top for a smoky finish.
Available at: Rosewood San Miguel de Allende
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