Rather than getting frightened by the amount of Tootsie Rolls consumed this October, Hornitos Tequila and Hilton Cancun, An All-Inclusive Resort encourage authentic celebrations this fall, with some spooky cocktails to raise a glass for Día de los Muertos!

According to Mexican legends, each year from November 1 – November 2, the border between the spirit world and the real world dissolves, as the souls of the dead awaken and return to earth for celebrations of feasting, drinks and dancing.

Hilton Cancun, An All Inclusive Resort

This season, as visions of loved ones dance among us, we’d love for you to encourage readers to shake up some potions in celebration of the bond between the living and dead. I’ve included a few ghostly recipes below from Hornitos Tequila and Bar Supervisor Doriluz Hernández from Hilton Cancun, An All-Inclusive Resort.

Hornitos Potion De Muerto
Ingredients:

2 parts Hornitos® Black Barrel Tequila

¾ part orange juice

¾ part lemon juice

¾ part agave

2 dashes orange bitters

½ part beet juice

Preparation:
Serve in a tall glass over crushed ice with a beet juice float – the beet juice will slowly float down the glass through the crushed ice, making it look like blood dropping down. Garnish with an orange slice

Drink of the Dead from Hilton Cancun, an All-Inclusive Resort
Ingredients

2 oz. Pox (corn liquor)

1 oz. lemon juice

1 oz. Grand Marnier

2 oz. apple juice

1 oz. cranberry juice

4 oz. red fruits jam

Dash tortilla salt

1 slice, dehydrated pineapple

1 piece, rosemary

Directions
Add the Pox, lemon, grand Marnier, apple juice, cranberry Juice and red fruits jam to a mixing glass filled with ice and stir until well-chilled. Salt the rim of a glass with the tortilla salt. Percolate the liquid twice and pour it in the glass. Garnish with pineapple and rosemary.

Hornitos Black Cauldron
Ingredients:

1 ½ parts Hornitos Black Barrel Tequila

¾ part fresh lemon juice

¼ part sage simple syrup

2 dashes Angostura® bitters

1 capsule activated charcoal*

Lemon wedge

Preparation:
Combine equal parts sugar and water with 3-5 sage sprigs and bring to a boil to create sage simple syrup. Combine all ingredients in a shaker with ice and shake vigorously. Strain into a coupe glass. Garnish with a lemon wedge.

*Adds a jet-black hue and a light, smoky flavor to the cocktail

Hornitos Dawn of the Dead
Ingredients:

1 part Hornitos Plata Tequila

1 part coffee liqueur

1 part hard apple cider

Preparation:
Build in a pilsner glass over ice. Garnish with an orange slice