Wine Dharma

DharMag April 2018 Pulcherrimo: the Día de los Muertos cocktail with pulque, mezcal and pineapple juice

Cocktail Pulcherrimo, Día de los Muertos cocktail with mezcal and pulque We are approaching Día de Los Muertos and to celebrate this day, we have another Muertos-themed cocktail in store for you: the Pulcherrimo cocktail. It is a cocktail with a spectacular presentation thanks to the skull-shaped mug that we like to use to make even a simple aperitif drink more mysterious.

Obviously, the Pulcherrimo cocktail is all played on Mexican products and flavors, so we start with a base of mezcal, pineapple, mango, lime and then peeps the pulque, the legendary agave fermented that pre-Columbian populations already drank before the arrival of Colombo. To close the circle of flavors there is the orange bitter, which cuts and blends the drink with its incredible aromatic charm.

The alcoholic strength of the Pulcherrimo cocktail is quite high, so it’s fine as an aperitif, provided you don’t drink more than one. Amusements and enjoy imaginative drinks is completely legitimate, until the end of the carbonic maceration of the liver.

Ingredients and doses for making the Pulcherrimo cocktail

  • 4 cl of mezcal
  • 2 cl of pineapple juice
  • 1 cl of lime juice
  • 2 cl of coconut water
  • 1 cl of pulque
  • 2 tablespoons of orange bitters
  • 1 cl of agave syrup

How to make the Pulcherrimo cocktail

Make pineapple juice with the extractor. Squeeze the lime and strain. Break a coconut and strain the water.

Then put everything in a shaker with ice, stir quickly and pour into a skull-shaped cup, full of crushed ice, to offer your drink to the Muertos. Decorate to taste with a slice of dried orange and mint.

Other great cocktails to try as an aperitif

Negroni Sbagliato; Manhattan; Dry Martini; Negroni.

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