drink — gluten-free

Orange Blossom Mezcal Sour Cocktail

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Orange blossom sour cocktails made with mezcal and served in cocktail glasses on a traditional Mexican ofrenda or altar for Día de los Muertos. Cocktails shown topped with foamy free range egg whites and dried orange slices. | nelliesfreerange.com Orange blossom sour cocktails made with mezcal and served in cocktail glasses on a traditional Mexican ofrenda or altar for Día de los Muertos. Cocktails shown topped with foamy free range egg whites and dried orange slices. | nelliesfreerange.com
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prep time 5 minutes
yield Two 5 ounce cocktails

Overview

Crafted with Día de los Muertos - a Mexican holiday celebrating deceased loved ones - in mind, this sour cocktail with a twist is a wonderful way to toast any occasion. Recipe author Lola Dweck was inspired by the flavors of pan de muerto, a traditional Mexican sweet bread often baked in the days leading up to Día de los Muertos. More from Lola:

In the weeks leading up to Día de los Muertos each year, I take the time to build an altar honoring my father and other loved ones who have passed away. Amado, Valentina, and I decorate sugar skulls and I share stories of some of our deceased relatives’ favorite foods, pastimes, and music as we create our ofrenda.

It’s important to note that each item placed on a Day of the Dead altar has special significance, from the marigolds and sugar skulls, to the personal mementos and food. Many altars display a bottle of alcohol favored by the dead, which is used to toast the arrival of their spirit. I decided to use mezcal in this cocktail as an ode to my father’s Mexican heritage and combined a medley of citrus fruits - blood and Valencia oranges and the juice from one key lime - for an extra zip of flavor. The vanilla and orange blossom water add a subtle warm spice and floral essence, without overpowering the drink.

By combining various elements and flavors from this special holiday, we are left with a cocktail that is sure to please the palates of those who are still with us and will hopefully lure back our deceased loved ones on Día de los Muertos ¡Salud!

BY:Lola's Cocina

Ingredients

  • 4 ounces freshly squeezed blood orange juice
  • 4 ounces freshly squeezed Valencia orange juice
  • 1 Key lime, juice only
  • 2 ounces mezcal
  • 1/2 teaspoon Mexican vanilla extract
  • 1/8 teaspoon orange blossom water
  • 2 Nellie’s Free Range Eggs, egg whites only
  • Dried orange slices and coarse sugar for garnish, optional

Directions

  • Add citrus juices, mezcal, vanilla extract, orange blossom water, and egg whites to a cocktail shaker. Shake with no ice for 30 seconds. Add ice and shake an additional 30 seconds or until completely chilled.
  • Strain equal amounts of the mixture into two glasses and top off with egg white foam, which will pour out of the shaker after the citrus juices. ¡Salud!

    Nellie’s Notes:

  • Feel free to substitue the mezcal with your favorite spirit; this cocktail is also delicious with bourbon!
  • If adding the optional garnish, dip a slice of dried orange in water and immediately transfer to a small bowl of coarse sugar to coat.
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