Richard Sandoval Hospitality launches a Día de los Muertos cocktail menu

Richard Sandoval Hospitality has put together a Día de los Muertos drinks campaign for 2026, called The Golden Sun. It draws on the sun, on ancestral ingredients and on the tradition of honouring the people you have lost. The menu follows the sun's phases across a full day, so you can drink your way through the whole arc in one sitting or spread it over several visits.

The detail is in the ingredients. The Elote Mezcalita pairs smoky mezcal with lime, tamarind and Nixta corn liqueur, with totomoxtle salt and a charred baby corn to finish. Sol is lighter: sparkling wine with pomegranate liqueur, marigold syrup, mango purée and a dash of orange bitters. For anyone not drinking, the Pan de Muerto Mocktail brings together pumpkin purée, orange blossom, cookie butter syrup and chamomile tea in what the group calls a velvety serve.

This is a press release rather than a review. The collection runs at participating venues across the group's portfolio, which includes hotel restaurants such as La Hacienda at Fairmont Scottsdale Princess in Arizona and Toro at The St Regis Kanai Resort in Riviera Maya. The article doesn't list every venue or give dates, so check with the one nearest you before setting out for a marigold-scented toast.

Our summary of a story from Supper, published 9 October 2026. Read the original