los muertos

2 oz Arette Blanco Tequila
3/4 oz Lime Juice
3/4 oz Grapefruit Juice
1/2 oz Falernum (Velvet)
1/2 oz Cinnamon Syrup
1 bsp Grenadine (1/8 oz)
1 bsp Ginger Syrup (1/8 oz)

Build in a Hurricane glass (Collins), fill with crushed ice, swizzle to mix and chill, and garnish with mint sprigs.Two Sundays ago, I selected the bar bible for the Hawthorne that I acquired shortly after they closed the bar due to the Pandemic, and there I latched on to Los Muertos by bartender Jason Kilgore. I estimate that it was created circa 2014-2015 given that one of Jason's work bios listed his tenure there as January 2014-January 2016). Overall, it read like a Swizzle with tequila Zombie vibes (with ginger syrup instead of Angostura and Herbsaint), so I was sold. Once prepared, the Los Muertos greeted the senses with a mint bouquet. Next, a grapefruit, berry, and lime sip rose up into tequila, cinnamon, red berry, and ginger flavors on the swallow.