While death is often seen as a sad occasion, for Mexicans, Día de los Muertos (Day of the Dead) is a time of joy, honouring the lives of those who have passed, as they believe their loved ones’ spirits return for a brief reunion on that day. As one of London’s premier cocktail destinations and recently recognised by The Pinnacle Guide, The Vesper Bar at The Dorchester will embrace this vibrant tradition for the second year in a row on 1 November, partnering with Handshake Speakeasy from Mexico City and Tequila Enemigo for an exclusive one-night celebration.
Organised by Vesper’s Bar Manager Lucia Montanelli, Brandon and Miguel—Handshake Speakeasy’s top bartenders—will travel all the way from Mexico City to craft cocktails using Tequila Enemigo, an award-winning brand that blends traditional Mexican craftsmanship with European flavours. With a presence in some of the world’s top bars and venues across London, NYC, Dubai, Monaco, and Milan, their tequilas have garnered over 60 global awards.
During the night, a special menu featuring Mexican-inspired flavours will complement the cocktails, with a Mariachi band and a DJ in the background to bring the evening to life. Designed by Martin Brudnizki, The Dorchester’s Vesper Bar has soft velvet interiors and a palladium-leaf ceiling, creating an inviting ambience.
Handshake Speakeasy’s Tequila Inventions
Hidden in the hip Colonia Juárez neighbourhood, Handshake Speakeasy is true to its name—but their cocktails hit the spot. Led by bar director Eric Van Beek, the team follows a molecular mixology technique, creating drinks that offer unexpected and layered flavours despite appearing classic to the eye at first. Thanks to this innovative approach, Handshake Speakeasy was named the 3rd Best Bar in the World’s 50 Best List 2023.
Among their tequila cocktails is Chica de Humo, a smoky tequila-based drink with tomato water, smoke, and soda water. Fresh and funky, Niña Fresa comes with white tequila, strawberry, lychee, and vanilla. Other creations include Mexi-Thai, a unique blend mixing coconut, Makrut lime, tomato water, and basil oil.
Tequila Enemigo
Having won five Tequila of the Year awards, be sure Enemigo’s tequilas are refined and additive-free, setting new standards in the industry. Crafted from 100% Blue Weber Agave, Enemigo selects its agaves from plants grown for 7 to 12 years to meet their high-quality standards. The volcanic, mineral-rich soil imparts a complex, herbaceous character, distinguishing it from sweeter highland agave varieties.
While tequila is traditionally aged in re-used Bourbon barrels, Enemigo makes sure they use custom, new American oak barrels, handcrafted by skilled coopers with 30 years of experience. Made from Quercus alba oak, the barrels get air-dried and then seasoned in Cuba, Missouri for 26 months at least, resulting in a unique taste.
Some of their finest tequilas include Enemigo 89 Añejo Cristalino which won the Double Gold at San Francisco 2019. This rare, clear añejo offers subtle notes of coconut and vanilla, earning its name after 89 iterations until it got awarded. Enemigo 00 Extra Añejo, aged for over three years, boasts a balanced profile that unfolds with layers of rich flavours, including caramel, dried fruit, and oak.
Bookings can be made here.
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All imagery courtesy from The Dorchester, Handshake Speakeasy, and Tequila Enemigo.