The Day of the Dead/Piedra Azul Tequila

October 24, 2012

The holiday named the Day of the Dead is a most popular one in Mexico and beyond.  Once attempted to be eradicated by the Spanish, this month long event is culminated by the eating of a sugar skull and visits to the graveyards.  It coincides with the day known as Halloween, popular in the United States.  

The Day of the Dead honors those members of the family now departed!

I've created a cocktail that honors the dead by using the Tequila from Mexico named Piedra Azul.  The Blanco is powerful in spirit and in memory.  A small sugar skull came with my bottle- ostensibly to eat as I honor my departed family members.  Something sweet with something sad. 

My recipe is very simple.  A bit of sweet to a bit of fire to a bit of cool.  All the things that make a fine cocktail.

The Day of the Dead cocktail is so simple to make.  I think the hardest part is making the ice!

For this I use the Mavea "Inspired" Water pitcher.  It makes water that freezes crystal clear! 

My glassware is no less important.  I like to bond with my hand-blown vessels.  This one (pictured above) is orange in color, just like the marvelous Mavea "Inspired" water pitcher.

The Tequila is quite expressive as well with notes of white flowers, candy sugar and the aromatics of the earth.  It may be clear in color, but packed full of the aroma that can only say Mexico.

With this cocktail, I pay homage to those who are not with us to share this small, yet potent cocktail. 

The Day of the Dead Cocktail


Piedra Azul Blanco Tequila (essential)

Freshly squeezed lime

Bitter End Bitters (Mexican Mole variety) frozen into Mavea "Inspired" water ice cubes

A sugar skull for licking.  Yes licking..

Preparation for two blisteringly strong cocktails that will raise the dead:

Add 6 oz of Piedra Azul Blanco Tequila to a mixing cup

Add 2 oz freshly squeezed lime juice

Add a handful of ice (regular ice, save the Mavea ice for the final product

Shake Shake Shake Shake

Strain into a tall glass that has three "Inspired" water ice cubes inside  (Take four drops of Bitter End Mexican Mole' Bitters in each ice cube.  This will be VERY spicy indeed!

This cocktail doesn't need a garnish- the little sugar skull alongside will bring balance to the fire within!

Sip to the departed and lick your sugar skull for good luck!


Warren Bobrow is the Food and Drink Editor of the 501c3 non profit Wild Table on Wild River Review located in Princeton, New Jersey.

He is one of 12 journalists world-wide, and the only one from the USA to participate in the Fête de la Gastronomie- the weekend of September 22nd. 2012 in Burgundy. 

He attended Tales of the Cocktail in New Orleans in 2011/2012.

Warren presented freestyle mixology at the International Food Bloggers Conference in Portland, Oregon. (2012)

Warren judged the Iron Mixology competition at the Charleston Wine and Food Festival (2012)

Warren has published over three hundred articles on everything from cocktail mixology to restaurant reviews to travel articles.

You may also find him on the web at:

Warren is a published food writer and former cook.

He's written food and cocktail articles and news for Edible Jersey, Chutzpah Magazine, Voda Magazine, Tasting Table, Serious Eats and Total Food Service Magazine.

Warren attended the Kentucky Derby and the Oaks Day Races this year while on assignment for Voda Magazine.

He writes for the "Fabulous Beekman 1802 Boys" as their cocktail writer.  (The Soused Gnome)

He also writes for The Daily Basics, Leaf Magazine and Modenus

He writes for Williams-Sonoma on their Blender Blog. 

He is a Ministry of Rum judge.

Warren began his climb to becoming a cook as a pot scrubber at the York Harbor Inn in York Harbor, Maine in 1985.

He cooked at Alberta's in Portland, Maine during mid-80's. 

Warren is the former owner and co- founder of Olde Charleston Pasta in Charleston, SC while cooking at the Primerose House and Tavern. (Also in Charleston)

He spent Hurricane Hugo (1989) in his former home in Charleston and lost his business.

Warren was # 30 in Saveur Magazine's 100 for his writing about the humble Tuna Melt.