Today is Dia de Los Muertos. It’s a meaningful day for those with Latino or Hispanic backgrounds. For anyone living in California, this day honors those who have passed on with a celebration of their lives. Cocktails often are part of the celebration and I am sharing some great cocktails that will offer great tastes of various spirits!
Spice up Dia de Los Muertos
with Kahlua and/or Van Gogh Cocktails!
Skip the beer or wine! You need to turn this up a notch with Kahlúa Cinnamon Spice
Kahlúa’s alluring taste of hand-selected Arabica coffee and sugar cane is a terrific way to bring the spirit of Veracruz, Mexico to your table. Try the newest variation on to the Kahlúa family, Kahlúa Cinnamon Spice – infused with flavors of cinnamon and brown sugar.
Nothing celebrates fall more than the warmth of this rum and coffee liquor from Veracruz, Mexico, infused with the flavors of brown sugar, and cinnamon. Whether served neat, on the rocks, or mixed into cocktails and coffee drinks, Kahlúa Cinnamon Spice is perfect for any occasion as we welcome the chilly autumn nights. Whether you are an apple or grape lover, try these cocktails with fresh seasonal ingredients to spice up the season:
Montanya Mermalada (Created by Lynnette Marrerro)
Ingredients:
1 oz Kahlúa Cinnamon Spice
1 oz Avión Tequila Blanco
1 oz lemon juice
6-8 concord grapes
Method:
Muddle Grapes.
Add the rest of the ingredients.
Shake and strain over fresh ice in a rocks glass
Cinnamon Sparkler
Ingredients:
1.5 oz Kahlúa Cinnamon Spice
3 oz Sparkling Apple Cider
A small squeeze of fresh lemon juice
Method:
Shake Kahlúa Cinnamon Spice and lemon over ice. Top with sparkling apple cider.
Grate nutmeg on top
Want an even “hotter” drink? Take the recipe above and heat the apple cider up in the microwave; use a mug for the ingredient mix and add nutmeg and cinnamon as the float/garnish!!
Almond Joy Martini:
Ingredients:
1-1/2 oz Van Gogh Dutch Chocolate Vodka
1 oz Coconut Rum
1/2 oz Hazelnut Liqueur
1/2 oz Chocolate Liqueur
Method:
Dip the rim of a chilled martini glass into chocolate syrup and roll in shaved coconut.
Place glass into the refrigerator until ready to serve the cocktail.
Add all ingredients into a shaker with ice and shake vigorously.
Strain into a chilled martini glass with a chocolate-coconut rim.
PepperMint Pattini:
Ingredients:
1-1/2 oz Van Gogh Dutch Chocolate Vodka
1/2 oz Creme de menthe
1/2 oz Chocolate Liqueur
1/2 oz Cream
Method:
Add all ingredients into a shaker with ice and shake vigorously.
Strain into a chilled martini glass and garnish with a Peppermint Pattie candy wedge.
Stevie Wilson
LA-Story.com
Want to leave a comment or ask a question? Please send an email to stevie.wilson@LA-Story.com
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