Dia de los Muertos (Day of the Dead) is a holiday celebrated between October 31st and November 2nd in Mexico and by Latin Americans living in the United States and Canada. Though it may sound gloomy or morbid, it is actually far from being so. It is a festive and colorful holiday in which Mexicans visit cemeteries and decorate the graves of deceased friends and family members.

In addition, they often make elaborately decorated altars (sometimes called ofrendas) using sugar skulls, marigolds, and the favorite foods and beverages of the departed in their homes to welcome the spirits.

Scholars trace the origins of the modern holiday to indigenous observances dating back thousands of years, and to an Aztec festival dedicated to the goddess Mictecacihuatl.

Here on the home front, we will be celebrating Dia de los Muertos at both Barrio locations on Saturday, October 31st with an all day special menu full of food and drinks. Should be a fun day!

Developed in 1543 by a Swiss immigrant, Cachaca is the most popular distilled beverage in Brazil and is the product of the distillation of fermented sugarcane juice. The alcohol strength is usually from 38% - 80% by volume and like Rum, there are two varieties, unaged (white) and aged (gold). With only 1% of the produced Cachaca being exported it is very hard to find the gold variety.

International Cachaca Day was started by the Sociedade Brasileira da Cachaca, a Brazilian government organization. It was created to commemorate June 12th 1744: the day when Portugal, then the colonial authority in Brazil, outlawed the production and selling of Cachaca.

In the United States, Cachaca is often used as the main spirit in many ‘tropical style’ drinks including the Caipirinha (pronounced ‘KIE-PUR-REEN-YAH’).

• 2 ounces Cachaca
• 1/2 - 3/4 of quartered lime
• 2 barspoons of sugar (or 3/4 ounce simply syrup) muddle with ice
• shake with crushed ice
• pour entire contents into old fashioned glass

Here at Barrio, we feature 6 different Cachaca Options; Ypioca, Boca Loca, Cachaca 51, Leblon, Pirassununga 51 and Cachaca Samba. You can be sure Bar Manager Casey Robison will concoct a fabulous, special Cachaca drink just for the day! Word on the streets is he is going to utilize an apple and cinnamon puree!