This Día de los Muertos, Espolòn invites you to join the fiesta of life and legacy in honour of loved ones who have passed. More than a time to remember, El Día de los Muertos (“Day of the Dead”) celebrates the reunion of spirits with those who loved them, and Espolòn is here to help you mark the occasion in true Mexican style.
El Día de los Muertos spans three days from October 31 to November 2, bringing families together in Mexico and beyond. It’s not about mourning but celebrating. Each day holds special significance:
- 31 October: This is the starting point, when spirits begin their journey to the world of the living.
- 1 November (Día de los Inocentes or “Day of the Innocents”): This day is dedicated to the spirits of children, often called Angelitos (little angels).
- 2 November (Día de los Muertos or “Day of the Dead”): Families welcome the spirits of adults, setting up elaborate ofrendas (altars) with photos, candles, food, and favourite items of the deceased.
For Espolòn, this holiday resonates deeply. In October 2020, Espolòn lost Cirilo Oropeza, the visionary Maestro Tequilero who revolutionised tequila-making. Cirilo’s passion built a spirit embodying courage, creativity, and authenticity—all qualities deeply celebrated in Mexican culture.
To honour Cirilo’s memory and embrace the lively spirit of Día de los Muertos, Espolòn has introduced three new cocktail recipes: the Espolòn Old Fashioned, Grand Margarita, and Mexican Mule.
Espolòn Old Fashioned
- 60ml Espolòn Añejo
- 1 bar spoon agave nectar
- 2 dashes Angostura bitters
Stir ingredients with ice until well-chilled, then strain into an Old Fashioned glass over a large ice cube. Garnish with an orange twist and a maraschino cherry for a warm, rich finish.
Grand Margarita
- 45 ml Espolòn Reposado or Espolòn Blanco
- 30ml fresh lime juice
- 15ml agave syrup (adjust for sweetness)
- 15ml Grand Marnier or Cointreau
Shake ingredients with ice, then strain into a salt-rimmed margarita glass or rocks glass with ice. Garnish with a lime wheel to add a zesty flair.
Mexican Mule
- 45 ml Espolòn Blanco
- 15ml fresh lime juice
- Ginger beer to top up
- Fresh mint and lime wheel for garnish
In a mule mug or highball glass, combine Espolòn Blanco and lime juice over ice. Top with ginger beer, then garnish with fresh mint and a lime wheel for a refreshing and spicy kick.
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