Brand Partner ContentDia de los Muertos is a special holiday where friends and family gather to pay their respects to those who have passed. This year, we have teamed up with Perrier® to highlight the greatest Latinx bartenders in the city. These mixologists have created tasty Perrier® cocktail creations that celebrate this meaningful holiday and honor traditions handed down from generation to generation.
Featuring the new Limited Edition Perrier®️ Mystère Potion Blackberry Flavored Carbonated Mineral Water, these cocktails are a real treat and truly celebrate those important people in our lives past and present. Enjoy!
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Nicolas Osuna – Gracias Madre 
Nicolás Osuna was born and raised on the border of Tijuana and San Diego. Currently, he bar tends in Los Angeles, CA. For his drink “Good Mourning”, he was inspired by the full aromatic spices found in his grandmother’s cooking and their wholesome morning routine of a cafecito con orejitas.
Dia de Los Muertos to me is for our loved ones whose last call didn’t mean an end to their celebrations, salud! Celebrate with a Perrier® cocktail
Good Mourning
Muddled blackberry/ blueberry
Muddled mint
.5 oz agave syrup
.5 oz ancho chili liqueur
1 oz cold brew or espresso
1.5 oz tequila
Top with 2oz. Limited Edition Perrier®️ Mystère Potion Blackberry Flavored Carbonated Mineral Water
-Shaking tins preferred but not needed
-Add 4 blackberries, 1/2 a strawberry, and 5 mint leaves to your shaking tins
-Add .5 oz of agave syrup
-Add .5 oz of a red ancho Chile liqueur
-Add 1 oz of espresso
(if espresso is not available to you, 1 oz of cold brew concentrate will work fine)
-Add 1.5 oz of tequila
-Muddle your ingredients for about 5 seconds
-Add ice to your shaking tins
-Do a quick but hard shake (4 times)
-Strain your liquids into your tall Collins glass
-Add ice into tall Collins glass
-Top with Limited Edition Perrier®️ Mystère Potion Blackberry Flavored Carbonated Mineral Water
-Garnish with blackberry on a toothpick
-Salud!
Miguel Carranza – Bar Calo
Me llamo Miguel Carranza y la razón porque yo celebro El Mes De La Herencia Latina es porque a pesar de haber nacido en Los Ángeles, California soy orgullosamente hijo de padres Salvadoreños. Yes I do read, write and speak fluent Spanish and Portuguese. Through my language I’m able to see and understand more of my culture and heritage.
One of the best parts of bartending here in Los Angeles is that I get to meet people from all over the world. I also get to hear all the beautiful different Spanish accents and slangs.
Dia de Los Muertos to me and my family is a day when we celebrate the lives of loved ones that have passed away. It’s a day that through memories and stories we bring our loved ones back to life. As a kid and even till this day my parents decorate their home with flowers and light candles next to pictures of those we wish to remember. My favorite memory is the scent of flowers and scented candles that would linger throughout the house for days. The reason we do flowers over shrines is because my mother believes that we should give flowers to our living loved ones rather than wait till they’re dead. Celebrate with a Perrier® cocktail
Flor y Vida
2oz. Cachaça
1oz. Brown Sugar n/ cinnamon syrup (2:1)
.25oz Ginger syrup
6 Lime chunks
6 Nopal triangles
3 Blackberries
Pinch of mint leaves
Top with 1oz. Limited Edition Perrier®️ Mystère Potion Blackberry Flavored Carbonated Mineral Water
Muddle your limes, nopales, blackberries, and mint leaves in a cocktail shaker first. Then add the remaining ingredients into the cocktail shaker. Add ice and shake this baby really good. Strain and pour into your favorite glass. Top it off with 1oz. of Limited Edition Perrier®️ Mystère Potion Blackberry Flavored Carbonated Mineral Water. Add your crushed ice, and garnish with a mint bouquet, blackberries, and nopales.
Ginger Syrup Recipe*
1 Cup of Ginger Juice
1/2 Cup of Sugar
Combine together until the sugar dissolves
Brown Sugar and Cinnamon Recipe*
2 Cups of Brown Sugar
1 Cup of Water
1 Cinnamon Stick
Combine all ingredients into a pan. Bring the water up to a simmer and let the brown sugar dissolve. Pull the cinnamon stick out and let it cool down before using.
Phil Ochoal – Petit Trois
Dia de Los Muertos to me is focused on traditions around my grandmother and grandfather. I constantly lean on the flavor profiles and combinations I learned from cooking with my grandmother as a child, and I have my grandfather to thank for my work ethic and drive. They both did their best to develop my creativity and raise a conscientious leader. Celebrate with a Perrier® cocktail!
Te Amo Mora
1.5 oz Izo Bacanora mezcal
.5 oz Giffard Creme de Mure (blackberry liqueur)
1 oz blackberry tarragon coulis
.5 oz lime juice
.5 oz pineapple juice
Top with 2oz Limited Edition Perrier®️ Mystère Potion Blackberry Flavored Carbonated Mineral Water
In a cocktail shaker, combine the mezcal, Creme de Mure, coulis, both juices, and ice. Shake vigorously for 15-20 seconds; strain into a Collins glass with fresh ice, and top with Limited Edition Perrier®️ Mystère Potion Blackberry Flavored Carbonated Mineral Water. Garnish with tarragon sprig(s).
#Perrier #DiaDeLosMuertos #SparkOriginality
Sergio Medina
Dia de Los Muertos to me is honoring & remembering those who came before us & helping shape those who come after us. That is what drives me every day. Celebrate with a Perrier® cocktail
Puesta Del Sol
1.5 oz tequila
.5 oz Mezcal
.75 lemon
.5 lavender infused agave
1 lightly pressed blackberry
Shake & strain
Serve in a rocks glass
Top with 2oz Limited Edition Perrier®️ Mystère Potion Blackberry Flavored Carbonated Mineral Water
Juan Martinez – Wabi on Rose
My name is Juan Martinez and I am a first generation Mexican American . My family is from Oaxaca, Mexico and I am extremely proud of how much culture/traditions my family celebrates . For Dia de los Muertos we usually set up an Altar de Muertos in which we set up pictures of our loved ones who are no longer with us . We put flowers, bread,candles, candy, bottles of Mezcal pretty much everything we wish we were still enjoying with them . I was pretty much born into the Food and Beverage industry as my dad served at a staple restaurant here in LA for over 30 years. My cocktail includes ingredients that I pretty much grew up on whether it was a remedy with chamomile or fresh mint tea or Some sort of fruit with Lime and Tajin.
Dia de Los Muertos to me is a very special day in our family in which we all get together and reminisce on all the good times we had with our loved ones who are no longer here. We break bread, drink mezcal and eat a lot of delicious food from Oaxaca. Celebrate with a Perrier® cocktail
“Siempre Contigo”(Always with You)
1 oz Lime Juice
.75 oz Hibiscus Chamomile Syrup
2 oz Mal Bien Espadin
Shake & Strain into HighBall Glass Rimmed with Tajin
Top off with 3 oz Limited Edition Perrier®️ Mystère Potion Blackberry Flavored Carbonated Mineral Water
Garnish: Mint Bouquet & Dehydrated Lime (Optional)
Find the recipes throughout the month on the @perrierusa Instagram and for more information, visit Perrier®
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