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Pixar's Coco is as much an exhibition of visual art as it is an animated film, transforming the traditions of Día de los Muertos into a radiant gallery of color, texture, and memory. The story follows young Miguel, an aspiring musician who crosses into the Land of the Dead, where he uncovers the complicated history of his family and the true meaning of legacy. Rather than treating remembrance as a static monument, the film imagines it as a living artwork, sustained through photographs, songs, and the rituals that connect generations. Its intricate architecture, skeletal figures, and handcrafted aesthetic draw deeply from Mexican artistic traditions while presenting them with remarkable technical sophistication. In the end, Coco succeeds not only as a moving narrative but also as a celebration of the enduring power of art to preserve identity long after a life has ended.
Coco (2017). Directed by Lee Unkrich. Screenplay By Adrian Molina and Matthew Aldrich.
Voices by Anthony Gonzalez, Gael Garcia Bernal, Benjamin Bratt, Alanna Ubach, Renee Victor, Ana Ofelia Murguia, Edward James Olmos.
A Pixar Animation Studios Production. Distributed by Walt Disney Studios Motion Pictures.
Coco
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1.5 oz (45mL) Mezcal
.5 oz (15mL) Dark Crème de Cacao
1 oz (30mL) Nixta
.25 oz (15mL) Decaf Coffee Liqueur
1 oz (30mL) Aztec Butter
Dropper Saline
Marshmallow skull
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In a shaker tin, combine 1.5 oz (45mL) Mezcal, .5 oz (15mL) Dark Crème de Cacao, 1 oz (30mL) Nixta, .25 oz (15mL) Decaf Coffee Liqueur, 1 oz (30mL) Aztec Butter, and Dropper Saline. Add ice, cover and shake for 30 seconds. Strain into a chilled rocks glass with a skull cube. Garnish with a lemon spritz shaped like a guitar and clipped to the side.
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A deliciously dark chocolate and spice emulsion set in a rich butter and delicate honey. Aztec butter adds a lot of concentrated flavor, and a silky texture to a cocktail allowing it to hold up to Aztec cocktails with crushed ice.
To make Aztec Butter:
3 oz Hot Honey
3 oz Rich Cocoa Simple Syrup
5 oz Butter
Bar Spoon Cinnamon Powder
In a small sauce pan, heat the syrups over low with a barspoon of cinnamon powder. When the syrups are just a bit warm, remove from heat and start adding butter bit by bit and with a frother or hand-blender, emulsify until the butter is used up and a creamy consistency remains. Store in a squeeze bottle in the refrigerator, allow to come to room temperature for ease of use.
Rich Cocoa Simple
4 oz Purified Water
4 oz Granulated Sugar
1 oz Cocoa Powder
Pinch Salt
Combine Water, Sugar and Salt in a small saucepan and set over medium-low heat. Once the sugar is dissolved, and small bubbles begin to form remove from heat and stir in Cocoa Powder. Allow to cool and store in an clean, airtight jar or syrup bottle.
Remember Me
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1.5 oz (45mL) Reposado Tequila
1 oz (30mL) Cointreau
.5 oz (15mL) Maraschino Liqueur
1.5 oz (45mL) Marigold Tea Syrup
Dropper Saline
Green Olives
Fresh Marigold
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In a mixing glass, combine 1.5 oz (45mL) Reposado Tequila, 1 oz (30mL) Cointreau, .5 oz (15mL) Maraschino Liqueur, 1.5 oz (45mL) Marigold Tea Syrup, and a Dropper of Saline. Add ice and stir until chilled. Strain into a chilled coupe. Garnish with a three speared green olives and a marigold.
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Marigold Tea Syrup is gently floral, a bit grassy and pleasantly sweet. Doing a cold infusion allows for all of the delicate flavor to shine through without the brewed tea bitterness.
To make Marigold Tea Syrup:
3 bags (4.5 tsp) Dried Marigold Tea Petals
4 oz (120mL) Purified Water
4 oz (120mL) Agave Syrup
In a clean, sealable jar, combine 3 bags of Marigold Petals and 4 oz of Purified Water. Seal and shake to combine. Place in a shady place at room temperature for 24 hours. Strain out Marigold Leaves, pressing to get all of the tea, combine with 4 oz of Agave Syrup. Store in the refrigerator.
Cocktail recipes and instruction videos are created by Boozy Movies, LLC
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