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!