La Catrina by Jim Meehan
James Beard award-winner, Jim Meehan, makes an elegant nod to Day of the Dead with his signature cocktail, La Catrina. Meehan crafts a deliciously frothy cocktail that delicately enhances the warm, spiced notes of Casa Dragones Blanco.
Meehan crafted La Catrina cocktail while launching the Casa Dragones Bartender Residency Program at the Casa Dragones Tasting Room. La Cartina was sourced using locally sourced ingredients from the San Miguel de Allende Markets.
2 oz. Tequila Casa Dragones Blanco,
2 oz. Rice Agua Fresca (Horchata),
.5 oz. Cacao Agua Fresca (Chocolate),
.25 oz. Ancho Reyes Ancho Chili Liqueur,
1/16 tsp. Pepita Paste (Pipian),
1 whole egg.
Add Pipian, Ancho Reyes Liqueur, chocolate, horchata, Casa Dragones Blanco to a cocktail shaker and stir. Then, add a full egg to the mixture and dry shake. Next, add ice to the cocktail shaker and shake. Finally, strain the mixture and serve in a chilled, ceramic vessel.
Casa Dragones Tasting Room
Relox 18, Colonia Centro
San Miguel De Allende, Mexico