Happy Hour: Despertar a los muertos

Me: (looks in the mirror)

Voice in head: You look like you need a drink.

Me: Why do you say that?

Voice in head: One, it’s Tuesday.  Two, it’s Halloween.  Three, you’re up to your eyeballs in work things you need to have done before the end of the day tomorrow, you started off the week with car problems, you just sat in traffic for an hour.  Four…should I go on?

Me: (shakes head and picks up a bottle of mezcal)


Despertar a Los Muertos (Wake the Dead)
Makes 2 cocktails

2 oz. mezcal
2 oz. tequila
1 oz. Cointreau
2 oz. spiced grapefruit juice
4 dashes chocolate bitters
4 dashes Hellfire bitters

Spiced Grapefruit Juice:
1 teaspoon brown sugar
½ teaspoon chili powder
¼ teaspoon ancho chili powder
½ teaspoon cinnamon
¼ teaspoon cumin

Sugar & Spice Rim:
¼ cup granulated sugar
Pinch of kosher salt
¼ teaspoon chili powder
Pinch of ancho chili powder

Turn on broiler.

For spiced grapefruit juice: Mix together bown sugar, chili powder, and next three ingredients, set aside. Cut grapefruit in half and place on a baking sheet. Coat grapefruit halves with sugar mixture. Broil grapefruit for 1-2 minutes or until the sugar starts to bubble and burn. Remove grapefruit from oven and set aside to cool. When cool, juice grapefruit and set aside.

Mix together ingredients for sugar & spice mix, place in a shallow dish. Run a grapefruit sedge around the outer rim of two rocks glasses and dip rims in sugar mixture. Set aside.

In a cocktail shaker, combine mezcal, tequila, Cointreau, and grapefruit juice. Add bitters. Fill with ice and shake until thoroughly chilled. Pour over a large ice cube, garnish with a grapefruit wedge and serve.

Source: Ruth’s Table, 2017

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