As Halloween wraps up, Día de los Muertos arrives on November 1st and 2nd, giving us another chance to celebrate—this time with deeper meaning and tradition, and even a bit of waking the dead spirit. We honor loved ones who have passed with special cocktails and drinks that reflect the heart of the day. Tequila, mezcal, and bacanora, all deeply tied to Mexican culture, are perfect for raising a glass to those we miss.
Bright, bold drinks like the La Catrina Margarita and the crowd-pleasing El Altar Punch bring both amazing flavors and the rich culture and meaning of Día de los Muertos to life. In this article, we offer a mix of alcoholic tequila & mezcal cocktails, classic non-alcoholic beverages, and delicious food pairings
Day of The Dead Cocktails
We’ve selected a few standout cocktail recipes that taste amazing and reflect the beauty, culture, and symbolism of Día de los Muertos.
La Catrina Margarita
Inspired by the iconic La Catrina skeleton figure, this margarita is all about drama. Start with a classic margarita base of tequila, lime juice, and agave syrup, but elevate it with blood orange juice for a deep, crimson hue that pays homage to the holiday’s colors. Rim the glass with black volcanic salt for a striking contrast, and express a blood orange zest on top of the drink for freshness and garnish with a tiny marigold flower.
Ingredients:
- 2 oz tequila blanco
- 1 oz agave syrup
- ¾ oz fresh lime juice
- ¾ oz fresh blood orange juice
- Black volcanic salt rim
- Blood orange zest and marigold for garnish
Pro tip: You can replace the lime juice with acidified blood orange juice for a more orange-forward version of this drink (see article “How to use Acids in Cocktails”).
Mezcal Ofrenda
This smoky mezcal cocktail offers a nod to the altars created for loved ones, known as ofrendas. Mezcal’s smoky complexity is paired with hibiscus syrup for a burst of tartness and color. To spice things up, add a chili-infused simple syrup, bringing a heat that symbolizes the fiery passion of life and death. Top it off with edible marigold petals for a visual tribute to tradition.
Ingredients:
- 2 oz Espadín mezcal
- 1 oz fresh lime juice
- ½ oz hibiscus syrup
- ¼ oz Ancho Reyes Chili liqueur
- Edible marigold petals for garnish
Pro tip: You can add some extra heat to this drink by adding a dash of Habanero bitters.
El Altar Punch
Perfect for a gathering, El Altar Punch is a large-format cocktail that’s meant to be shared, just like the offerings on an altar. A base of tequila or rum is combined with tamarind and hibiscus for a tangy, deep-red drink that visually and flavorfully reflects the holiday. Add grapefruit soda for a bit of fizz, and garnish with sugar skulls made from candy or moldable sugar (“calaveritas de azúcar”) for a festive touch.
Ingredients:
- 1 bottle Silver tequila or Espadín Mezcal
- 2 Black Mission fig, puréed
- 4 Cardamom pods (toasted and slightly crushed)
- 10 dashes of Angostura orange bitters
- 3 cups hibiscus tea (strongly brewed)
- 1 cup tamarind concentrate
- 2 cups grapefruit soda
Place the tamarind concentrate and the fig purée in a large bowl. Add 1 cup of hibiscus tea and whisk thoroughly to combine. Add the dashes of orange bitters, the Tequila or Mezcal (you can also do half & half, up to your preference), the remaining 2 cups of hibiscus tea and the cardamom pods. Let sit for 15-20 minutes for the flavors to infuse. When ready to serve, add ice cubes and stir well. Top up with 2 cups of grapefruit soda and serve immediately using a ladle.
Calavera Colada
A playful twist on the classic piña colada, the Calavera Colada uses mezcal to add a smoky layer to the creamy, tropical flavors of coconut and pineapple. The drink is topped with a marigold flower for a touch of traditional flair, making it both delicious and Instagram-worthy.
Ingredients:
- 1 ½ oz Espadín mezcal
- ½ oz coconut liqueur
- 2 oz pineapple juice
- 1 oz coconut cream
- ½ oz lime juice
- Pineapple slice and/or Marigold flower for garnish
Classic Day of the Dead Beverages
Chocolate Caliente
Hot Chocolate is a beverage that you’ll traditionally see on the altars for Días de los Muertos. This heart-warming beverage is also of great cultural significance in Mexico, where cacao was used as a sacred beverage as well as a bartering system in pre-Columbian times.
There are many versions of this delicious drink, but the most popular Mexican hot chocolate recipes include mixing milk (or water) and chocolate tablets in a pot and stirring with a whisk until perfectly combined. You can add cinnamon, piloncillo (unrefined cane sugar), coffee, or a bit of orange zest if you want to enhance the flavor of your drink.
Champurrado
Speaking of chocolate, Champurrado is another rich, heart-warming traditional beverage to try. This warm drink is made from a base of atole (a masa-thickened beverage) mixed with chocolate, making it the ultimate comfort drink during the celebrations. We often enjoy it alongside a shot of tequila or mezcal; it balances the sweetness with the sharp, smoky notes of the spirits.
Café de Olla
Café de Olla, a traditional Mexican coffee brewed with cinnamon and piloncillo, is often served during Día de los Muertos and placed on the altars (particularly on the ones dedicated to heavy coffee drinkers!). The deep flavors of this spiced coffee provide an aromatic backdrop to the day’s celebrations.
Atole: A Sip of Tradition
Atole is another non-alcoholic, warm drink that holds cultural significance during Día de los Muertos. Made from masa harina (corn flour), water, and piloncillo, it’s thick, sweet, and incredibly comforting.
There are plenty of atole variations to choose from: the classics like chocolate, rice pudding, cajeta (a type of dulce de leche), as well as a wide range of fruity flavors, such as guava, strawberry, and pineapple. Among the many flavored atole recipes you can prepare, one of the tastiest for this season is mandarin atole. You only need natural mandarin juice, sugar, milk, and masa harina, although some recipes also recommend using the fruit’s peels to add more flavor to your drink.
This drink, along with its chocolate-based cousin Champurrado, is often enjoyed alongside Pan de Muerto, a sweet bread baked specifically for the holiday.
Non-Alcoholic Día de los Muertos-themed Mocktails
Not everyone wants to imbibe during Día de los Muertos, but that doesn’t mean they should miss out on the fun. Here are a few ideas that embrace the spirit of the holiday without the alcohol.
Cultural Non-Alcoholic Beverages
Several traditional Mexican drinks are naturally non-alcoholic and perfect for Día de los Muertos. Hibiscus Agua Fresca (Agua de Jamaica) is a refreshing, ruby-colored drink made from steeped hibiscus flowers, sugar, and water. It’s tart and tangy with just the right amount of sweetness, making it a crowd-pleaser for those who don’t want to indulge in alcohol.
Another great option is Tamarind Juice, made by infusing fresh tamarind (or diluting tamarind concentrate) with water and sweetening it to taste. Its deep, tangy flavor is both refreshing and grounded in Mexican tradition. For something creamy and soothing, Horchata, a rice-based drink infused with cinnamon and vanilla, is another classic choice.
Pairing Drinks with Día de los Muertos Foods
Día de los Muertos is as much about the food as it is about the drinks, and choosing the right cocktail or mocktail to complement traditional dishes can take your festivities to new heights.
Tamales and Mezcal
Tamales, with their rich, savory masa and fillings, pair beautifully with the smoky complexity of mezcal. Whether your tamales are filled with pork, chicken, or vegetables, the mezcal’s earthy flavors offer a smoky counterpoint, while its slight sweetness complements the masa. You could also opt for a Mezcal Ofrenda or a La Catrina Margarita to bring a bright, citrusy element that cuts through the richness of the tamales.
Pan de Muerto and Tequila-based Cocktails
Pan de Muerto, the sweet, anise-flavored bread traditionally baked for Día de los Muertos, pairs perfectly with tequila-based cocktails. The soft, slightly sweet bread works well with the sharpness of tequila, while the anise flavor adds an extra layer of depth when paired with drinks like an El Altar Ponche. These cocktails can provide a tropical lift to the richness of the bread, making for a delicious contrast.
It is also great with a Tequila or Mezcal Hot Chocolate, or even of course with a plain Chocolate Caliente for when you don’t feel like drinking alcohol.
Mole and Atole
When we are serving mole, we like pairing it with a rich, non-alcoholic option like Atole or Champurrado. These masa-based drinks are thick and comforting, providing a grounding balance to the bold flavors of mole. They also serve as a warming, traditional accompaniment to the heartier elements of the Día de los Muertos feast.
Garnishes and Presentation Ideas
For Día de los Muertos, the experience goes beyond the drink—garnishes are key. Here are some ideas we like to use ourselves when mixing drinks:
Sugar Skull Garnishes
Sugar skulls, or calaveritas, symbolize Día de los Muertos, representing the sweetness of life and the recognition of mortality. You can incorporate this powerful imagery into your drinks by using small edible sugar skulls as decorations. These can be molded from sugar or bought as candy, adding a playful yet poignant touch to the cocktails. If you’re feeling extra creative, you could even make ice cubes shaped like skulls for a chilling effect that works with any cocktail, or use a silicone mold and white chocolate to prepare some skull-shaped chocolate candies.
Marigold Flowers
Marigolds, or cempasúchil, are the quintessential flower of Día de los Muertos. They’re used to guide spirits back to the world of the living with their vibrant color and strong scent. Incorporating marigolds into your cocktails as garnishes not only adds beauty but also serves as a nod to tradition. You can use the petals to float on top of drinks or add whole flowers as a striking, fragrant garnish.
Edible Glitter and Candied Decorations
Día de los Muertos is full of vibrant, eye-catching decorations, and your drinks should be no different. Edible glitter can give your cocktails that festive, celebratory sparkle, while candied fruits or flowers add both visual and textural contrast. Sugar-rimmed glasses in bright colors, like orange or deep red, can mirror the vibrant altars and papel picado that adorn the holiday.
