If you paid attention in your religious studies or know anything about the feast days, you’ll be aware that November 1 is All Saints’ or All Souls’ Day. In Catholic circles it’s a gentle reminder of the faithful departed but in Mexico it’s a massive party.
Known as Día de Muertos or Day of the Dead it’s one of the most important festivals on the calendar – it’s where the much loved and missed deceased are positively welcome to visit the living to honour life. In anticipation of the two-day event, homes are decorated with Cempasúchil (Mexican marigolds) and sugar skulls, papel picado and sumptuous feasts are prepared. Naturally, tequila plays an important role in the proceedings.
Like the people of Mexico, Patrón take Día de Muertos extremely seriously. As Matt Sykes, Senior Director, International Marketing for Patrón Tequila confirms. “As the home place and heartbeat of Patrón Tequila, Mexico, its people and culture are the core of who we are and what we do,” he says. “Due to its iconic symbolism and intriguing history, Día de Muertos has gradually gained momentum to become an occasion on the global calendar for many consumers. This year, we continue to raise awareness of this moment that matters by working with our trade partners to provide consumers with traditional elements, inspiration and innovative tools to embrace the festivity in the comfort of their homes and raise a glass with us”.
Treat yourself to one of the beautifully designed Patrón x Inkd Día de Muertos limited-edition Patrón Silver tequila bottles (above) available from Harvey Nichols and INKD, then use the contents to create a recipe from the Día de Muertos Pantry on Amazon. Check out the two below (plus a bonus recipe made with Patrón Añejo).
Ofrenda
50ml Patrón Silver
150ml Ginger Beer
Top with Crème de Cassis
Cubed ice
Lime wedge for garnish
Method:
Add Patrón Silver over ice. Top with ginger beer. Pour over a touch of Crème de Cassis and garnish with lime wedge.
Paloma Roja
60ml Patrón Silver
75ml grapefruit juice
15ml lemon juice
15ml elderflower liqueur
15ml hibiscus syrup
Cubed ice for shaking
Dehydrated hibiscus flowers & salt
Method:
Combine all ingredients in a shaker with. Shake to chill and combine. Strain into a salt and dried hibiscus-rimmed Collins glass filled with fresh ice.
Patrón Sweetcorn Old Fashioned (pictured, top)
50ml Patrón Añejo
1 bar spook caramel sweetcorn syrup
1 dash bitters
Cubed Ice
Orange peel for garnish
Method:
Add all ingredients to a Rocks glass over ice. Stir with bar spoon. Garnish with orange peel.
