Day of the Dead margarita and other cocktail recipes from Drift

Named after the Mexican festival El Día de los Muertos, Day of the Dead is a caffeine-laced margarita designed to give a life-affirming jolt to the imbiber. After discovering this while reviewing Drift we asked for the recipe – and here it is:

Ingredients:

• 40ml Patron XO coffee-infused tequila
• 10ml Grand Marnier
• 15ml sugar syrup
• 30ml fresh espresso (measure this out)

Method:

1. Add all ingredients into a shaker with ice.
2. Shake and strain into a martini glass.
3. Garnish with three coffee beans.

We also grabbed the recipes for the Ginger Rogers, a cocktail made with fresh ginger and marmalade that has a kick to it, as well as the Pear and Cinnamon Sour:

Ginger Rogers

Ingredients:

• 40ml Belvedere Pomarancza vodka
• 2-3 fresh ginger pieces
• 2 fresh orange segments
• 1 bar spoon of breakfast marmalade
• 15ml sugar syrup
• 20ml fresh lemon juice

Method:

1. In a rocks (otherwise known as an old fashioned or lowball) glass, muddle the ginger and orange with sugar syrup.
2. Add ice and remaining ingredients.
3. Shake and pour back into rocks glass.
4. Garnish with orange zests.

Pear and Cinnamon Sour

Ingredients:

• 45ml Grey Goose La Poire vodka
• 10ml Cointreau
• 3-4 fresh nashi pear pieces
• 15ml sugar syrup
• 20ml Monin cinnamon syrup
• 30ml fresh lemon juice
• 20ml egg white

Method:

1. In a shaker muddle the nashi with the sugar syrup.
2. Add ice and remaining ingredients.
3. Shake and strain into a rocks glass filled with ice.
4. Garnish with lemon zests.

Mixologist: Jeremy Shipley

After working in bars and restaurants including Chicane, MG Garage, Gillaume at Bennelong and Fringe Bar, Jeremy Shipley is now at Drift where the cocktail menu’s focus is on using fresh tropical ingredients to give cocktails a beach-side twist. For more information check out the Drift website