Food & Drinks Recipe Pairings to Celebrate Día De Muertos ...

Food & Drinks Recipe Pairings

to Celebrate Día De Muertos

From Home

Curated by Food Blogger Esteban Castillo, USBG World Class Mixologist Karina Martinez and Smirnoff Spicy Tamarind

ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY.

Día de Muertos is a tradition that dates back more than 3,000 years, and while it originated in central Mexico, it is celebrated all over Latin America with colorful calaveras (skulls) and calacas

(skeletons).

Families make colorful altars in their homes in honor of their deceased loved ones, and the altars are decorated with flowers, candles, their loved one's favorite food and pan de muerto (a slightly

sweet bread specifically made for this time).

A Brief History

ENJO

Y RESPO

NSIBLY. SM

IRN

OFF SPIC

Y TAM

AR

IND

. Vodka With N

atural And A

rtificial Flavors. 35% Alc/Vol. T

he Smirnoff C

o., New

York, NY.

In celebration ofDÍA DEMUERTOS,Smirnoff is expanding its deliciousSpicy Tamarind flavor in the U.S.

with a brand new festive

glow-in-the-dark under blacklight bottle design.It also packs a fun surprise, displaying “Solo Y Frío” under blacklight when chilled, so you know when it's ready to drink.


To celebrate the holiday and the iconic Spicy Tamarind flavor, originally made popular in Mexico, Smirnoff has partnered with Food Blogger and Cookbook Author Esteban Castillo (@chicanoeats) and Mexican-American Mixologist Karina Martinez to provide you with original recipes and tips on how to make them from home.

Food Blogger

Mixologist


https://www.instagram.com/chicanoeats/

Smirnoff Spicy Tamarind El Chiflado Fizz

Vanilla Cake with a Spiced Mexican

Chocolate Buttercream

Smirnoff Spicy Tamarind Shot

Roasted Butternut Squash

Queso Fundido

Smirnoff Spicy Tamarind

Cranberry-Pomegranate Punch

Heart of Palm Ceviche

Smirnoff Carajillo Chocolate Highball

Tamarind Chipotle Chicken Tacos

ENJO

Y RESPO

NSIBLY. SM

IRN

OFF SPIC

Y TAM

AR

IND

. Vodka W

ith Natural A

nd Artificial Flavors. 35%

Alc/Vol. T

he Smirnoff C

o., New

York, NY.

Recipe Pairing #1


Roasted Butternut Squash Queso Fundido


INGREDIENTS2 cups Diced Butternut Squash1½ tablespoons Extra Virgin Olive Oil3 Garlic Cloves, peeled⅓ cup Milk½ teaspoon Crushed Pepper FlakesKosher Salt2 cups Shredded Mozzarella1 cup Shredded Colby Jack Cheese4 oz. Chorizo, Casing removed

For Garnish:Sliced Green Onion

DIRECTIONSPreheat the oven to 400ºF.

Start by tossing the diced butternut squash with 1 tablespoon of olive oil in a large bowl then place on a baking sheet lined with aluminum foil. Bake for 35 minutes until fork tender.

In a food processor or blender, add the roasted butternut squash, garlic cloves, milk, crushed pepper flakes, and a pinch of kosher salt. Blend until smooth, then transfer the puree to a large bowl. Sprinkle in the shredded mozzarella and shredded Colby jack cheese, then stir until all of the cheese has been f ully incorporated. Pour the cheese mixture into a 16 ounce ramekin, or oven-safe dish and bake for 30-35 minutes at 350 degrees, until the cheese is nice and bubbly.

While the cheese bakes, fry the chorizo. Start by heating up the remaining half tablespoon of olive oil in a skillet over medium heat. Once the oil is hot and shimmery, add the chorizo and fry for 8-10 minutes until the fat has rendered and the chorizo is crispy. Drain on a plate lined with paper towels, then set aside.

Once the cheese is done cooking, remove the baking dish from the oven, top the queso f undido with chorizo, then garnish with sliced green onion. Serve immediately with tortilla chips.

Roasted Butternut Squash Queso Fundido


INGREDIENTS1½ oz Smirnoff Spicy Tamarind Chili lime salt

DIRECTIONS1. Chill the bottle of Spicy Tamarind.2. Chill a clear shot glass and rim it

with chili lime salt.3. Pour 1½ oz of Smirnoff spicy

Tamarind into a chilled shot glass rimmed with chili lime salt.

4. ¡Salud!



Recipe Pairing #2

Smirnoff Spicy Tamarind Cranberry-Pomegranate Punch



INGREDIENTSFor the Ceviche:1 lb Roma Tomato, diced1 Large Cucumber, diced½ Red Onion, thinly sliced1 Large Carrot, peeled and finely shredded14 oz can Hearts of palm, drained and sliced into ¼ inch coins⅓ Cup Cilantro Leaves, finely chopped1 Serrano Pepper, stemmed, seeded, membranes removed and minced1 teaspoon Garlic Powder1 teaspoon Celery Salt3 Limes, juicedKosher Salt, to taste

To Serve:TostadasSliced AvocadoMexican Hot Sauce

DIRECTIONSIn a large bowl, toss together the diced tomato, diced cucumber, sliced red onion, shredded carrot, hearts of palm, chopped cilantro and minced serrano. Sprinkle in the garlic powder and celery salt then pour in the lime juice and stir to combine. Taste for salt, and adjust.

To serve, top a tostada with about ½ cup of the ceviche, then top the tostada with sliced avocado and a few dashes of your favorite Mexican hot sauce.



INGREDIENTS1 cup pomegranate juice1 cup cranberry juice1 cup Smirnoff Spicy Tamarind¼ cup fresh lime juice1 ½ cups club sodaLimes, sliced and halved for garnishPomegranate seeds, for garnish

DIRECTIONS1. Combine pomegranate juice, cranberry juice,

Smirnoff Spicy Tamarind, fresh lime juice, and club soda in an ice-filled 6-cup pitcher.

2. Garnish with halved lime slices and fresh pomegranate seeds, if desired.

3. Optional for an added spicy addition: Rim serving glasses with crushed pepitas (toasted and salted) and orange zest.

Smirnoff Spicy Tamarind Cranberry-Pomegranate Punch

Optional:Crushed pepitas (toasted and salted)Orange zest


Recipe Pairing #3




INGREDIENTS2½ cups Chicken Broth, warmed2 Chipotle Peppers in adobo4 oz Tomato paste4 oz Seedless Tamarind Paste⅓ Cup Dark brown sugar1 Tablespoon Worcestershire sauce1 Teaspoon onion powder1 Teaspoon garlic powder½ Teaspoon Kosher salt½ Teaspoon Smoked paprika2½ lbs Chicken thighs, boneless, skinless

To Serve:Corn TortillasDiced White OnionChopped CilantroSliced AvocadoLime Wedges

DIRECTIONSStart by adding the chicken broth, chipotle peppers, tomato paste, tamarind paste, brown sugar, Worcestershire sauce, onion powder, garlic powder, kosher salt and paprika to a blender, then blend for 30-35 seconds until smooth.

Pour the sauce into a 6 qt dutch oven, and turn the flame on to medium low. Add the chicken thighs, then place the lid on and cook for an hour, until the chicken shreds easily. After an hour, use tongs to remove the thighs and place them in a bowl. Raise the heat to medium, and let the sauce simmer for 15 minutes uncovered, until it thickens. Use two forks to shred the chicken, then toss back into the sauce. At this time, taste for salt and adjust. To assemble your tacos, add some of the shredded chicken to a warmed corn tortilla, top with diced onion, chopped cilantro, and sliced avocado then serve with a lime wedge.



INGREDIENTS1 oz coffee liqueur¾ oz. Smirnoff No. 21 Vodka¾ oz Dark creme de Cacao3 oz. (90mL) cooled hot chocolateChocolate SyrupMexican Vanilla ExtractPinch of Cayenne PepperPint of Salt

DIRECTIONS1. To an ice filled glass combine Smirnoff No. 21

Vodka, dark creme de cacao, coffee liqueur, one drop vanilla extract and cooled hot chocolate. Shake well.

2. Rim edge of highball glass with chocolate syrup and strain mix inside.

3. Add a pinch of cayenne pepper and a pinch of salt for some added spicy notes.



Recipe Pairing #4


Vanilla Cake with a Spiced Mexican

Chocolate Buttercream


INGREDIENTSFor the Cake:2½ cups All-Purpose Flour2½ teaspoons Baking Powder½ teaspoon Salt¾ cup Unsalted Butter, at room temperature1¾ cups White granulated sugar3 Large Eggs1½ teaspoons Vanilla Extract1⅓ cups Buttermilk

DIRECTIONSFor the Cake:

Preheat your oven to 350ºF and grease and line a 9x13” baking pan with a parchment sling so the two longer sides have a piece hanging over the pan to help with lifting later.

In a medium sized bowl whisk together the flour, baking powder, and salt and set aside.

Beat the butter with the sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy and paler in color, this should take about 2 minutes.

Add the vanilla and eggs, one at a time, making sure that one is mixed in before adding the next. After the eggs have been mixed in, add one third of the dry ingredients, mix on low to incorporate, then one third of the buttermilk, followed by one third of the dry mixture, one third of the buttermilk and then finally the last amount of each. Mix just until combined then use a silicone spatula to scrape down the sides of the bowl, making everything’s mixed in. Then add the batter to the prepared pan, smooth it out, and bake for 25-30 minutes, until the cake is lightly golden brown and a toothpick or skewer inserted into the center of the cake comes out clean.

Let the cake cool completely before making the buttercream.

Vanilla Cake with a Spiced Mexican Chocolate Buttercream


INGREDIENTSFor the Buttercream:1/2 cup Heavy Cream 1/2 cup grated Mexican Chocolate2/3 cup Unsweetened Cocoa Powder 1/4 teaspoon Kosher Salt 2 sticks Unsalted Butter, at room temperature 3 cups Powdered Sugar, sifted1 teaspoon Vanilla Extract

To Serve:Rainbow NonpareilsMarigold Petals

DIRECTIONSFor the Buttercream:

Start by making the chocolate base. Heat up the heavy cream in a small saucepan over medium heat to just below a simmer. Remove from the heat and add the Mexican chocolate. Whisk until the chocolate has dissolved then sift in the cocoa powder and salt. Whisk quickly once the cocoa has been incorporated to get rid of any lumps that might be left behind, then transfer to a bowl and press plastic wrap directly on the surface of the mixture. Set aside to cool completely to room temperature.

To make the buttercream, beat the butter on high speed in a stand mixer using the paddle attachment for 1 f ull minute then sift in the powdered sugar. Beat for another f ull minute then scrape down the sides of the bowl and add the chocolate base. Beat on high for a final f ull minute then scrape down the sides of the bowl and mix to finish incorporating any non chocolate buttercream.

Spread all over the baked and cooled cake, garnish with rainbow nonpareils and marigold petals right before serving.

Vanilla Cake with a Spiced Mexican Chocolate Buttercream(continued)


INGREDIENTS1 oz Smirnoff Spicy Tamarind1 oz ruby port½ oz lemon juice (fresh)½ tsp superfine sugar Club soda (to top off)½ oz Pasteurized egg white or Aquafaba (vegan option)One Chili Pequin

DIRECTIONS1. Pour all ingredients (except the soda) into a

cocktail shaker filled with ice.2. Shake vigorously (at least 30 seconds).3. Strain into a chilled glass.4. Top with club soda



No matter if you’re celebrating by decorating your ofrenda or raising a glass (or shot) to the memory

of those you love, we hope you have a safe and festive Día De Muertos.


Food & Drinks Recipe Pairings to Celebrate Día De Muertos ...

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