With a beautiful collection of decorative art and Mexican culture with a Día de los Muertos theme and calavera skulls placed intricately throughout the restaurant and lounge, Casa Calavera serves up traditional and innovative Latin food with cocktails that complement the culinary flavors coming from the kitchen.

“We focused on margaritas, primarily,” says Hugo Moreno, vice president of restaurants for Hakkasan Group, which owns Casa and its original outpost in San José del Cabo, Mexico. “We did spins on a classic margarita along with mezcal-based margaritas which add complexity to the program. We chose mezcals that are very approachable. We did everything with a Latin spin to it, tropical-type flavors. Even the specialty cocktails that aren’t margaritas are riffs on classic tropical cocktails.”

The Hibiscus margarita was made popular at the Cabo location and is a delicious, unique blend of Patrón reposado tequila, hibiscus syrup, agave, lime and a hibiscus sparkling foam with a sprinkling of hibiscus salt. For a mezcal-based margarita, try the Piñarita with 400 Conejos mezcal, Patrón Citrónge pineapple liqueur, pineapple jam and a piña sour. “Mezcal is new for many people and we wanted it to be accessible and approachable; something a little bit different and unexpected,” Moreno says.

Try Casa Calavera for its bountiful La Mañana brunch. A staple brunch cocktail is the Bloody Mary, and Casa’s version is the michelada-based Bloody Calavera with a choice of Stoli Hot or Stoli Cucumber vodka and a signature Bloody Mary mix with a chamoy rim and a firecracker jalapeño. For a sweeter something, go with the XL (meaning a huge cup for your alcohol!) Lickity Split margarita in strawberry or mango, mixed with Volcan De Mi Tierra blanco tequila, Cointreau, lime juice and agave nectar with a strawberry or mango paleta (popsicle) as a garnish.

“We have a big tequila selection, 50-plus, and 10 to 12 mezcals,” Moreno says. “We also have a few agave-based spirits that aren’t common—raicillas, sotols, bacanoras. We have a range of flavors and spirit choice; really, there’s something for everyone.”

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