Casa Dragones brought mixologist Luis Franklin Hernandez of Mexico City’s KO MA to San Miguel de Allende for a bartender residency in our Tasting Room. Here’s an autumnal blend that Hernandez crafted specially for Día de Muertos.
2 oz. Tequila Casa Dragones Blanco
¾ oz. lime juice
1 oz. pumpkin syrup
2 oz. Aquafaba (chickpea water) with plum juice)
4 drops marigold-tangerine bitters
Combine all ingredients and shake with ice. Single-strain into a pre-chilled rocks glass over one large ice cube. Garnish with edible marigold paper and salted candy pearls.