Two cocktails, two traditions—each honoring Mexico’s wealthy cultural heritage.
At Nobu Lodge Los Cabos, the Nobu Mexican Espresso reimagines café de olla, the spiced espresso beloved within the colder months and on Día de los Muertos, with a contact of tequila, yogurt foam, and caramel. In the meantime, at Rosewood San Miguel de Allende, Head of Bars Ana Paula Ulrich crafted Alma y Ceniza, a soulful nod to Pan de Muerto, the symbolic candy bread of the vacation, translating its orange- and anise-kissed flavors right into a refined, smoky sip. Collectively, these drinks convey the heat, symbolism, and flavors of Día de los Muertos into the glass.
Nobu Mexican Espresso
Substances
- 2 oz. café de olla (or common scorching brewed espresso)
- 1 ½ oz. Komos Cristalino Tequila
- Yogurt Foam
- Caramel Sauce
- Cherry + Edible Flower on a Skewer (for garnish)
Preparation
- Brew café de olla and pour right into a heatproof glass.
- Add Komos Cristalino tequila. Stir gently.
- Prime with a layer of yogurt foam.
- Drizzle caramel sauce over the froth.
- Garnish with a skewer of cherries and an edible flower.
Further Notes
Impressed by café de olla, the normal Mexican espresso loved in the course of the fall, winter, and Día de los Muertos. Obtainable at: Nobu Lodge Los Cabos
Alma y Ceniza (Soul and Ash)
by Mixologist: Head of Bars, Ana Paula Ulrich
Substances
- 50 ml Butter Fats–washed Don Julio Tequila Reposado
- 10 ml Vanilla Syrup
- Spray of Orange Blossom Water
- 3 drops Citric Resolution
- Float of Don Julio Ceniza
Preparation
- In a mixing glass, mix the butter fats–washed Don Julio Reposado, vanilla syrup, and citric answer.
- Add ice and stir till nicely chilled.
- Pressure right into a rocks glass over a big ice dice.
- Mist the highest with orange blossom water.
- Rigorously float Don Julio Ceniza on high for a smoky end.
Further Notes
Obtainable at: Rosewood San Miguel de Allende
