Across more than 60 restaurants spanning four continents and more than a dozen countries, Chef Richard Sandoval has carried his passion for Latin American cuisine, flavors and traditions worldwide with Richard Sandoval Hospitality. Now, just in time for Día de los Muertos, he presents Sacred Moon, a culinary journey celebrating Mexico’s most colorful holiday with thoughtfully crafted new menus at some of his most popular restaurants.
Honoring the moon as a sacred guide and messenger between this world and the afterlife, Sacred Moon is designed as a month-long immersive Día de los Muertos journey complete with dishes, decorations, and drinks inspired by the phases of the moon.
The highlight is an intimate tasting dinner comprising three unique dishes and eight tasting-size cocktails—his Lunar Beverage Collection—for an experience imbued with deep Día de los Muertos rituals and tradition. It is led by Chef Richard Sandoval, Chef Giancarlo Sandoval, Head of Mixology Riesler Morales, and beverage experts from Casa Lumbre, a renowned Mexico-based company specializing in spirits like tequila, mezcal and sotol.
Enjoying the full culinary event experience, led by the Chef himself, is the ultimate way to immerse yourself in the celebrations. However, diners at a select group of Chef Richard Sandoval’s restaurants across the United States can get in on the festivities anytime by enjoying this specially crafted, lunar-inspired cocktail omakase until November 3.
Among the cocktail creations is the Lunar Goddess, inspired by the waning gibbous moon and made with tequila, ginger, a ‘solar nectar’ made from honey and figs, and Nixta, a one-of-a-kind Mexican corn liqueur. To celebrate the half moon, try the Moon’s Embrace, made with Abasolo Mexican whiskey, bourbon, cacao liqueur, and rose water.
These special Día de los Muertos-designed cocktails and menus will also be available at a few key destinations internationally, including Cayao at Four Seasons Resort and Residences Cabo San Lucas at Cabo Del Sol in Los Cabos, Mexico, and Toro at The St. Regis Kanai Resort in the Riviera Maya.
Or, try your hand at crafting some of these cocktails at home. Chef Sandoval has shared a few of his favorite drink recipes from the Lunar Beverage Collection to help you get into the spirit—¡salud!
Illuminated Feast | Inspiration: New Moon
Mezcal – Mamey – Almond Milk – Pumpkin – Allspice – Cocoa Butter – Marigold – Dark Chocolate
1.5 oz Espadin Mezcal
1 oz Almond Milk with Pumpkin purée (33 oz milk + 5 oz pumpkin purée)
1.5 oz Vanilla & Allspice syrup
Marigold Foam
Garnish: Marigold Foam & Flower Petals
- Add all ingredients in a shaker with ice and shake
- Strain in a highball glass over regular ice
- Top with marigold foam
- Garnish with flower petals
Preparing the Vanilla & Allspice Syrup
Heat 30 oz simple syrup, 2 oz vanilla essence, 2 tablespoons ground cinnamon, 2 tablespoons cardamom powder, 1 tablespoon ginger powder and ½ tablespoon of vanilla essence over low heat for 15 minutes until the mixture is cooked. Let cool.
Preparing the Marigold Foam
In a mixing container, combine 5 oz marigold syrup, 12 oz cold water, and 2 g soy lecithin powder. Blend thoroughly using an immersion blender or whisk until the lecithin fully dissolves. Pour into a 1-pint (500 ml) iSi siphon. Charge with 1 N₂O cartridge. Shake well for 15–20 seconds. Chill in fridge for at least 30 minutes before service.
Living Spirit | Inspiration: Waxing Crescent
Blanco Tequila – Ancho Reyes – Tamarind – Agave – Black Salt – Blue Corn Tortilla – Chipotle Tuille
2 oz Tequila Blanco
1.5 oz Tamarind Purée (without sugar)
0.5 oz Agave Syrup with Black Salt
1 oz Orange juice
0.5 oz Lemon juice
Garnish: Chipotle Tuille
- Add the ingredients in a shaker with ice and shake
- Double stain through a fine stainer
- Serve in a frosted glass without ice
- Garnish with Chipotle Tuille
Preparing the Agave Syrup with Black Salt
In a clean container, mix 1 part local agave nectar (or agave honey) with 1 part very hot water, preferably around 180°F/82°C for optimal dissolution, and stir gently until the agave nectar is completely dissolved. Stir in ¼–½ tsp black salt, adjusting to taste, which brings earthy, mineral notes that pair beautifully with the natural sweetness of the agave.
For additional complexity, you can optionally add 1 tbsp molasses to deepen the flavor and give the syrup a darker, richer profile. If you’d like a subtle aromatic layer, add ¼ tsp vanilla extract to round out the syrup’s flavor. Allow the syrup to cool to room temperature, then bottle it in sterilized glass jars or bottles, label with the date, and store in the refrigerator.
Preparing the Chipotle Tuille
Preheat the oven to 375°F and line a baking sheet with parchment paper. In a bowl, mix 2 dried chipotle chilies (seeds removed), ¼ cup powdered sugar, 2 tbsp flour, 1 tbsp melted butter, ¼ tsp ground cinnamon (optional), and a pinch of salt until smooth. Whisk 1 room-temperature egg white until frothy, not stiff. Gently fold the egg white into the chipotle mixture. Add black food coloring, starting with 1–2 drops, and mix until the color is even.
Spread a thin layer of the mixture onto the baking sheet, forming 2–3-inch rounds. Bake for 7–10 minutes until the edges are golden and crispy. Let cool for a few minutes, then shape into curves as desired.
Underworld Deity | Inspiration: Full Moon
Sotol – White Cacao – Hoja Santa – Cinnamon – Piloncillo – Mole Bitters – Smoked Palo Santo
2 oz Hoja Santa & Pasilla Chili-Infused Nocheluna Sotol
0.5 oz White Crème de Cacao
0.75 oz Piloncillo & Cinnamon syrup
4 dashes Mole Bitters
Garnish: Hoja Santa leaf and smoked Palo Santo stick
1. In a mixing glass without ice, add all ingredients and stir with a spoon until thoroughly combined.
2. Strain mixture into a rocks glass over large format ice cube.
3. Garnish with hoja santa leaf and smoked palo santo stick on rim of glass
Preparing the Hoja Santa & Pasilla Chili-Infused Nocheluna Sotol
Fill the bottom of a double boiler pot with water and bring to a gentle simmer. In the top bowl/pot, combine 750 ml of Nocheluna Sotol, 4 fresh Hoja Santa leaves (freshly torn or lightly bruised), and 1 Pasilla chili (stem removed, split lengthwise, and optionally toasted for a more intense flavor).
Keep the infusion at a low, stable heat (do not boil). Let sit for 2 hours, stirring occasionally, ensuring the infusion doesn’t overheat or reduce. Remove from heat, strain out solids immediately, cool to room temperature, then bottle, label, and date, and store refrigerated.
Preparing the Piloncillo & Cinnamon Syrup
Break 2 Mexican Cinnamon sticks into smaller pieces to release the oils. Lightly crush them with the back of a spoon or muddler. Combine 11 oz water, 250 g piloncillo or shaved panela, and Cinnamon in a saucepan. Bring to a gentle simmer over medium heat, stirring occasionally, until the piloncillo fully dissolves (about 5–10 minutes).
Once fully dissolved, lower the heat and let simmer gently for another 5–10 minutes to extract the cinnamon flavor. Remove from heat, let sit for 5 minutes, then strain out the Cinnamon sticks. Add a tiny pinch of salt while still warm to enhance flavor, if desired. Let cool, then bottle.