Santa Muerte Cocktail
Halloween is near and San Diego restaurants are ready for the spookiest time of the year. Madison on Park in University Heights brings creative cocktails to one of San Diego's most dynamic dining streets. Their newest cocktail was created by their bar manager, Danny Kuehner. Perfect for Halloween!
3 dashes of roasted cricket bitters
0.5 oz simple syrup
0.5 oz beet juice
1 oz lemon juice
1 egg white
2 oz El Jimador Blanco
Build all ingredients in your cheater tin or mixing glass. Shake without ice (dry shake) vigorously for 30 seconds. Add ice to the mix and shake for another 10 or so seconds. Double strain using a hawthorn strainer and a fine mesh strainer into a coupe glass, for those folks at home really any stemware that fits the cocktail will work. After a few seconds you should have a deep red cocktail with a nice foamy white top. If you have access to an eye dropper you can put a few drops of beet juice on the foam and run a toothpick or similar object through them to create a design. For those willing to put in the legwork and be more adventurous in their garnish game if you have access to chapulines (roasted grasshoppers) one of those on top really adds a fun element to the cocktail.