Adapted from a recipe from bartender Tom Lasher-Walker of New York’s George Washington Bar, this easy-sipping take on a spicy strawberry margarita fuses the smoke of mezcal with the peppery green notes of Ancho Reyes green chile liqueur. Drawing its Halloween-friendly, blood-red color from a splash of raspberry liqueur, the drink can be scaled up depending on how many servings you need. The name is a reference to Mexico’s Día de los Angelitos (“Day of the Little Angels”), the day the souls of departed children return home to spend time with their loved ones.
What You Will Need
- 1 cup mezcal
- 1 cup chile liqueur, like Ancho Reyes
- 1⁄2 cup raspberry liqueur, like Chambord
- 3⁄4 cup fresh lemon juice
- Soda water
- lime wheels
- Fresh raspberries
- In a large punch bowl, add the mezcal, chile liqueur, raspberry liqueur, and lemon juice. Add a few cubes of ice and refrigerate until you are ready to serve.
- When you are ready to serve the cocktail, ladle the base into glasses over fresh ice. Top with a splash of soda water, garnish with lime wheels and fresh raspberries and serve.