Rising of the Dead, A Day of the Dead Cocktail - Imbibe Magazine Subscribe + Save

Rising of the Dead, A Day of the Dead Cocktail

Taking inspiration from the margarita, Courtenay Greenleaf adds a spicy spin to the classic tequila cocktail for Day of the Dead festivities. Spicy chile peppers add a zing to blanco tequila, while citrus and pineapple help soften the mix. Basil adds an aromatic nose—just enough to entice without overwhelming the senses.


  • 2 oz. serrano and jalapeno-infused tequila
  • 1 oz. pineapple juice
  • 3/4 oz. agave syrup
  • 1/2 oz. fresh lime juice
  • 2 basil leaves
  • 2 chile de arbol dried peppers
  • ________________________________
  • Serrano and Jalapeno Tequila
  • 1 bottle Corralejo blanco tequila
  • 1 whole jalapeno pepper (remove stem, quarter lengthwise)
  • 1 serrano pepper (remove stem, quarter lengthwise)
  • Tools:shaker, strainer
  • Glass:double rocks
  • Garnish:basil leaves and dried peppers


Smack the basil and add to a shaker; add the remaining ingredients. Add ice and shake vigorously. Double strain over fresh ice into a double rocks glass. Garnish.

Serrano and Jalapeno TequilaAdd the jalapeno and serrano to a bottle of tequila. Infuse for a minimum 24 hours to 72 hours. Strain out the solids and pour the tequila back into a new bottle.

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