Day of the Dead Cocktail: Zesty Rambutan with Espanita Blanco Tequila

Espanita Artisanal Tequila is a handcrafted, award-winning spirit. The unique flavor of a tequila reflects the imprint of the geographical region where Blue Agave plants are cultivated -- in the mountainous terrain of Jalisco, Mexico, called the Highlands, or in the valley surrounding the city of Tequila, known as the Lowlands. Differences in altitudes, types of soil, climate, and rain patterns between these two major growing areas impact the intrinsic characteristics of Blue Agave, which are developed over the plants' long growing cycle and give them distinctive, contrasting flavors.

This cocktail showcases Espanito Blanco. This tequila is silvery, colorless, and of impeccable purity. The flavor is silky smooth with candied aromas with flavors of marzipan, chocolate mint, sage, bay leaf, and lemongrass. The label depicts the crescent Moon surrounded by shimmering stars. The crescent moon, which symbolizes new birth, represents the freshly-distilled, unaged tequila.

2 oz. Espanita Blanco Tequila

6-7 Rambutans

1-2 Jalapeño slices, seeds removed

0.25 oz. fresh ginger juice

1 oz. triple sec

1 T. frozen concentrated limeade

Garnish: Lemon wheel

Grate a piece of ginger and squeeze the juice out; measure 0.25 oz. in a jigger.

Peel the skins from rambutans, remove the seeds and slice the fruit.

Place sliced rambutan flesh and jalapeño slices in a Boston shaker and muddle. Add Espanita Blanco tequila, fresh ginger juice, triple sec, limeade, and a handful of ice. 

Shake vigorously and strain through the fine mesh strainer into a cocktail glass filled with fresh ice. Garnish with lemon wheel.

Recipe courtesy of Espanita Artisanal Tequila.

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