Los Muertos 
Created by Raul Yrastorza, Las Perlas, Los Angeles 

Ingredients: 
2 oz Espolón Tequila Reposado
1 oz fresh lime juice
½ oz apple cider vinegar shrub
½ oz Cardamaro Amaro
1 bar spoon of apple butter-infused agave nectar
4 muddled apple chunks
Apple cider foam, for garnish
Blackstrap molasses, for garnish 

Muddle apple chunks in bottom of a mixing glass. Shake all ingredients together with ice and double strain in a rocks glass over ice. Top with apple cider foam and drizzle with blackstrap molasses.

Ashes to Ashes 
Created by H. Joseph Ehrmann at Elixir, San Francisco 

Ingredients:
1½ oz Espolón Tequila Reposado
½ oz Pedro Ximenez Sherry
1 oz lemon juice
1 tsp sweetened cocoa mix
¼ oz agave nectar
1 pinch ground cinnamon for garnish

Place all ingredients in a mixing glass, fill with ice, cover and shake well for 10 seconds. Strain into a cocktail glass. Garnish with ground cinnamon.

Fresa Catrina 
Created by Thomas Waugh at Death & Company, New York 

Ingredients:
2 oz Espolón Tequila Blanco
½ oz fresh lemon juice
¾ oz simple syrup
1 small strawberry
10 whole black peppercorns
Splash of Absinthe 

Muddle the strawberry with the black peppercorns. Rinse a cocktail glass with Absinthe. Combine the tequila, lemon juice, simple syrup, and strawberry muddle with ice in a shaker. Shake well. Use fine strain and pour into the rinsed cocktail glass.

The Afterlife 
Created by Jorge Guzman, Ofrenda, New York 

Ingredients:
1½ oz Espolón Tequila Reposado
½ oz Frangelico
½ oz lemon juice
1 oz Chile Piquin-Cinnamon Syrup
2 dashes of Wormwood Bitters Lemon peel, for garnish 

Shake ingredients together and strain into a rocks glass over ice. Garnish with a lemon twist.

The Procession 
Created by Daniel Hyatt, The Alembic, San Francisco 

Ingredients: 
½ oz Espolón Tequila Blanco
¾ oz White Crème de Cacao
½ oz Ruby Port
¾ oz hibiscus tea, chilled
2 dashes of orange bitters
1 strip of orange peel, for garnish 

Shake ingredients together with ice. Strain into chilled cocktail glass. For garnish, twist a strip of orange peel over the top.

Sidra de la Mula 
Created by H. Joseph Ehrmann at Elixir, San Francisco

Ingredients:
1½ oz Espolón Tequila Blanco
12 oz bottle of Sidral Mundet
2 dashes Angostura bitters
1 squeeze of a lemon slice 

Combine all ingredients in a 16 oz cup of ice and stir.

Mali-boo Mojito 

Ingredients: 
1½ parts Malibu® Black
1 part lime juice
1 part simple syrup
8 - 10 mint leaves 

Blend all ingredients in blender with ice. Serve in a highball glass.

Midnight Ghost 

Ingredients: 
1½ parts Malibu® Black
1 part vanilla simple syrup*
1 part cream
1 part lemon-lime soda 

Shake ingredients in a shaker filled with ice, then strain into a martini glass. 

*For vanilla simple syrup, add a few drops vanilla extract to a mixture of one part sugar and one part water.

Malibu® Skulls & Bones 

Ingredients: 
1 part Malibu® Black
1½ parts orange juice
1½ parts pineapple juice
1½ parts cranberry juice

Build in a pint glass with ice. Garnish with black licorice.

Malibu® Catrinas 

Ingredients: 
1 part Malibu® Black
½ part pomegranate juice 

Shake all ingredients over ice and strain into a shot glass.

Vampire Berry-Espresso Martini 

Ingredients: 
1 part Kahlúa®
1 part berry liqueur
Espresso coffee
Dash of agave nectar
1 raspberry 

Chill a cocktail glass by pouring water over the glass and sticking in the freezer for 2 minutes. Shake all ingredients in shaker with ice. Strain into the chilled cocktail glass and serve. Add a raspberry for garnish.

Bucking Borracho
Created by Adam Schuman, Beverage Director, Fatty Crew, New York

Ingredients:
2 oz Espolón Tequila Reposado
¼ oz ginger syrup
½ oz lemon juice
½ oz lime juice
2 dashes chocolate bitters
1½ oz ginger beer
1 lemon slice, for garnish
1 mint sprig, for garnish 

In a shaker, mix tequila, ginger syrup, lemon and lime juices, and chocolate bitters with ice. Shake and strain into an iced highball, leaving enough room to top with chilled ginger beer. Garnish with lemon and mint.

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