As in much of Texas, Día de los Muertos is a big deal at Urbe. The popular Houston restaurant takes its culinary cues from Mexico City’s mercados, and for an evening in early November it changes up its dinner and bar menus to mark the holiday’s celebration of Mexican culture and the passing of loved ones.
Urbe bar manager William Fernandez.
Urbe bar manager William Fernandez also serves up ways to mark the Day of the Dead sans alcohol. In this Sayulita mocktail recipe, he skips the holiday’s traditional mezcal while still employing time-honored Mexican ingredients like chamoy and Tajín.
The Houston native’s interest in the restaurant industry began in his childhood, when his mother was a lead cook and chef at an Italian restaurant.
“I remember being about 10 years old, watching her run a line on a Friday rush and telling me that I was going to earn my meal for the day by putting rolls in the oven,” Fernandez says. “I still get that exhilarating feeling when we have our rushes here at Urbe.” But feel free to enjoy your Sayulita slowly, raising your glass to those spirits who’ve gone before.
Sayulita mocktail
Serves 2
Ingredients
- 2 ounces honey syrup (see instructions below)
- 1 ounce chamoy
- 4 tablespoons Tajín
- 2 ounces hibiscus tea
- 2 ounces fresh lime juice
- 1 ounce pomegranate juice
- 2 ounces sparkling water, divided
- Dehydrated lime wheels (available at Spec’s Wines, Spirits & Finer Foods) and dehydrated edible hibiscus flowers (like roselle) for garnish
Directions
To prepare the honey syrup, mix together honey and boiling water in a 2-to-1 ratio in a glass or small bowl. Stir thoroughly and set aside.
Place chamoy and Tajín in separate shallow dishes. Using two tall glasses (Collins or flared), dip the rim of each glass in chamoy to coat, and then in Tajín.
Add tea, juices, and honey syrup to a shaker filled with ice. Shake well and divide mixture equally between the dressed glasses. Top each glass with 1 ounce of sparkling water. Garnish with dehydrated lime wheels and dehydrated hibiscus flowers, or substitute lime wheels with a fresh lime wedge.
Tip: To make dehydrated lime wheels, cut a lime into several thin slices (wheels). Place the slices on a baking sheet lined with parchment paper. Heat in the oven at 166° to 200° for about 10 hours.
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