During the Día de Muertos jauntily dressed skeletons or “calaveras” are hung in homes and public spaces, and made into decorated sugar candies to decorate the altars for the dead. To celebrate the sweetness of life, try a cocktail that plays mezcal, ginger and caramelized pineapple against the slight bitterness of a cocoa rim. Recipe by Allison Hamlin, Astor Center.
- 1 oz ginger perfumed egg white*
- 1 oz caramelized pineapple puree
- 1/2 oz fresh orange juice
- 2 oz Mezcal
- 3-4 dashes chocolate mole bitters
- Top with ginger beer
- Divine Cocoa Powder
Combine all ingredients except ginger beer in pint glass and dry shake (without ice) for one minute, or until visibly foamy and increased in volume. Add ice and shake again until well chilled. Pour over fresh ice into a highball glass rimmed with Divine cocoa powder, and top with ginger beer.
*To perfume egg whites
Place whole eggs in an airtight container with a 2” piece of peeled ginger overnight. Separate and use normally.