This Día de los Muertos, our El Silencio mixologists have reimagined three signature mezcal cocktails to capture the spirit of remembrance, artistry, and celebration. Find your Silence and raise a glass to life and legacy with El Silencio.

La Muertarita

The margarita of Los Muertos. An El Silencio margarita with blood orange and a black salt rim—best in a lowball.

  • 2 oz Mezcal El Silencio Espadín
  • 1 oz fresh blood orange juice
  • ¾ oz fresh lime juice
  • ½ oz orange liqueur (Cointreau or similar)
  • ½ oz agave syrup
  • Optional: 1–2 dashes of Angostura or chocolate bitters
  • Garnish with a blood orange slice and a black lava salt, or Tajin, rim
Rim a rocks glass with lime and dip into black salt or Tajin. In a shaker with ice, combine Mezcal El Silencio Espadín, blood orange juice, lime juice, orange liqueur, agave, and bitters. Shake hard until well-chilled. Strain over fresh ice in the prepared glass. Garnish with a blood orange slice and rim.

La Sombra Espresso

From day to night, meet ‘The Shadow’—an El Silencio espresso martini, with cacao bitters and a dash of chili powder—served in a coupe.

  • 1 ½ oz Mezcal El Silencio Espadín
  • 1 oz fresh espresso
  • ¾ oz coffee liqueur (Kahlúa or Mr. Black)
  • ¼ oz agave nectar (or simple syrup)
  • 2 dashes cacao bitters
  • 1 dash chili powder (to taste)
  • Garnish with 3 coffee beans or a dusting of cocoa powder and chili salt
Combine mezcal, espresso, coffee liqueur, agave, cacao bitters, and chili in a shaker with plenty of ice. Shake vigorously until the drink is ice-cold and frothy. Double strain into a chilled coupe or martini glass. Garnish with cocoa-chili dust or coffee beans.

Smokey honey marigold

A Dia de los Muertos take on a highball that balances the smokey El Silencio Espadín with the gentle sweetness of chamomile honey.

  • 2 oz Mezcal El Silencio Espadín
  • ½ oz fresh lemon juice
  • ½ oz chamomile honey syrup*
  • 2 dashes orange bitters
  • Top with soda water (or tonic for a subtle bite)
  • Garnish with a marigold flower or lemon wheel 

Combine mezcal, lemon juice, chamomile honey syrup, and bitters in a shaker with ice. Shake briefly to chill and dilute. Strain into a highball glass filled with fresh ice. Top with soda water and give a gentle stir. Garnish with a marigold flower or a lemon wheel.

 *Chamomile Honey Syrup Recipe: Steep chamomile tea bag in ½ cup hot water for 5 minutes. Dispose of tea bag. Dissolve ½ cup honey. Store refrigerated, up to a week.

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