To make sure everyone is toasting to the afterlife with the best cocktail in hand, we’re bringing you some custom Día de Muertos cócteles for to enjoy. Celebrate the holiday with Tequila Cazadores, the almost 100-year-old, award-winning tequila made from 100% Highland Blue Weber Agave from Los Altos de Jalisco. Pomegranate Paloma
Crafted by Manny Hinojosa, Global Brand Ambassador, Cazadores

1 ½ oz Tequila Cazadores Blanco

½ oz St-Germain

2 oz Pomegranate Juice

Top with Grapefruit

Splash of lime juice

Pinch of salt

Add ice to a high ball glass. Pour ingredients into high ball glass. Garnish with lime slice.

Tequila / Bloody Sunrise
Crafted by Manny Hinojosa, Global Brand  Ambassador, Cazadores

1 ½ oz. Tequila Cazadores Reposado

3 oz. Orange Juice

½ oz. Grenadine

1 Orange Slice

Cherry

Method: In a Collins glass, combine all the  ingredients with ice top with grenadine. Garnish with  orange & cherry.

Mi Recuerdo
Crafted by Manny Hinojosa, Global Brand  Ambassador, Cazadores

2 oz. Tequila Cazadores Reposado

3/4 oz. Orange Curaçao

3/4 oz. Homemade Grenadine

3/4 oz. Lemon Juice

2 oz Fresh Ruby Grapefruit Juice

Fresh Cracked Black Pepper

Method: In a Collins glass combine all the  ingredients. Garnish with basil and white flowers.

Description: “This cocktail is in memory of my  mother, who loved my cocktails and everything I  made for her. What makes this cocktail special is that I  used grapefruit and bail from her garden to create it.”

Remember Me
Crafted by Alan Ruesga-Pelayo, National Brand Ambassador, Cazadores

Tequila Cazadores Blanco or Reposado

1 jicama root (medium size; about the size of your two fists facing each other)

1 1/2 Valencia oranges (use 2 oranges if they’re small)

1/2 to 1 whole cucumber, sliced (you can cut them into half moons or quarters if you like, and you  can also use regular or seedless cucumbers depending on your preference)

2 ounces of Fresh Squeezed Lime Juice, into a copita

1 tsp Sea Salt, into a copita

Sprinkle Tajín (a dry condiment of chile flakes with lime-flavored salt) or chile powder on top as  desired

Method: Cut the jicama, cucumber, and orange into carrot stick sized pieces. Mix them all in a bowl. Fresh  Lime Juice, Sea Salt, and Tajín or chile powder should be on separate copitas to be served on top as desired.  Place some toothpicks snacks on the fruit and vegetables to enjoy!

**Do not pour in advance the Lime Juice into the bowl of fruit and vegetables because they will become soggy.  Lime Juice should be pour as desired right before enjoy it, as well the salt and tajin.

Description: “My recipe is dedicated to honor my grandfather who passed away many years ago, but I  remember very well his love for tequila. He loved to share that love surrounded by his friends. The way  that he enjoyed Tequila was drinking it derecho, which means neat. But he never drank Tequila without his  favorite botana (snack) of Pico de Gallo. When most people think of Pico de Gallo, they think of a salsa made of tomatoes, diced onion, fresh green chile (such as serrano or jalapeño), lime juice and cilantro. That salsa is also commonly referred to as ‘salsa mexicana’. However, the Pico de Gallo used in this cocktail is mainly served in Jalisco, especially during the warm weather months because it’s very refreshing. The crisp, crunchy jicama is the base of the recipe, combined with cucumbers, chile de arbol and oranges for a unique salad. The  citrusy dressing is a perfect mix of tart and sweet, and adding a sprinkle of salt and chile powder on top rounds out the flavor.”