To be clear, Día de los Muertos is not the same as Halloween. But these sugar skull-inspired gelatin shots from Aaron Goldfarb's latest cookbook—Gather Around Cocktails—would be a welcome addition to any haunted holiday. Crafted with mezcal and DIY Cherry Coke Syrup, these are sure to put you ahead of the cocktail game (see what we did there)?
Recipe credit: Meaghan Montagano, Beverage Director of Public Records in Brooklyn
Skull-O Shots
- 6 ounces mezcal
- 7 ounces Cherry Coke syrup
- 2 ounces Amaro Meletti
- 4 ounces fresh lime juice
- 1 packet unflavored Knox Gelatin
In a bowl, combine the mezcal, syrup, Amaro, and lime juice. In a separate bowl, combine the gelatin with 1.5 ounces cold water and let sit for 5 to 10 mins. Add 1.5 ounces of warm water and whisk until combined. Add the liquor mixture into the gelatin, and stir to combine. Pour into individual molds and transfer them to the refrigerator until solid (about 4 hours). To serve, pop the skulls our of their molds and transfer to a plate. If the shots are sticking to the mold, freeze them for an hour and try again.