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Home , Corn tortilla, Highball, Pomegranate, Squash (drink), Tamarind

Food & Curated by Food Recipe Pairings Blogger Esteban Castillo, USBG World to Celebrate Class Mixologist Karina Día De Muertos Martinez and From Home Spicy ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. With Natural And Artificial . 35% Alc/Vol. The Smirnoff Co., New York, NY. ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. York, Co., New The Smirnoff 35% Alc/Vol. Natural And Artificial Flavors. With Vodka SMIRNOFF SPICY TAMARIND. RESPONSIBLY. ENJOY

A Brief History

Día de Muertos is a tradition that dates back more than 3,000 years, and while it originated in central , 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 , candles, their loved one's favorite food andpan de muerto (a slightly sweet bread specifically made for this time). with a brand new festive In celebration of glow-in-the-dark DÍA DE under blacklight MUERTOS, bottle design. Smirnoff is expanding its delicious It also packs a fun surprise, displaying Spicy Tamarind in the U.S. “Solo Y Frío” under blacklight when chilled, so you know when it's ready to .

ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. Food Blogger To celebrate the holiday and the iconic Spicy Tamarind flavor, originally made popular in Mexico, Smirnoff has partnered with Food Blogger and Cookbook Author Esteban Castillo (@chicanoeats) and Mexican-American Mixologist Karina Martinez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. Mixologist

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Recipe Pairing #1

Smirnoff Spicy Tamarind Shot

Roasted Butternut Squash Queso Fundido

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

INGREDIENTS DIRECTIONS 2 cups Diced Butternut Squash Preheat the oven to 400ºF. 1½ tablespoons Extra Virgin Olive Oil 3 , peeled Start by tossing the diced butternut squash with 1 tablespoon of ⅓ cup Milk olive oil in a large bowl then place on a baking sheet lined with ½ teaspoon Crushed Pepper Flakes aluminum foil. Bake for 35 minutes until fork tender. Kosher 2 cups Shredded Mozzarella In a food processor or blender, add the roasted butternut squash, 1 cup Shredded Colby Jack Cheese garlic cloves, milk, crushed pepper flakes, and a pinch of kosher salt. 4 oz. , Casing removed Blend until smooth, then transfer the puree to a large bowl. Sprinkle For : in the shredded mozzarella and shredded Colby jack cheese, then stir Sliced Green Onion 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 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 chips.

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INGREDIENTS 1½ oz Smirnoff Spicy Tamarind Chili salt

DIRECTIONS 1. 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!

ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. Recipe Pairing #2

Smirnoff Spicy Tamarind Cranberry-Pomegranate Punch

Heart of Palm Ceviche

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

INGREDIENTS DIRECTIONS For the Ceviche: In a large bowl, toss together the diced , diced cucumber, 1 lb Roma Tomato, diced sliced onion, shredded , hearts of palm, chopped cilantro 1 Large Cucumber, diced and minced serrano. Sprinkle in the and salt ½ Red Onion, thinly sliced then pour in the lime and stir to combine. for salt, and 1 Large Carrot, peeled and finely adjust. shredded 14 oz can Hearts of palm, drained To serve, top a with about ½ cup of the ceviche, then top and sliced into ¼ inch coins the tostada with sliced and a few dashes of your favorite ⅓ Cup Cilantro , finely chopped Mexican hot . 1 Serrano Pepper, stemmed, seeded, membranes removed and minced 1 teaspoon Garlic Powder 1 teaspoon Celery Salt 3 Limes, juiced Kosher Salt, to taste

To Serve: Tostadas Sliced Avocado Mexican Hot Sauce

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Smirnoff Spicy Tamarind Cranberry-Pomegranate Punch INGREDIENTS Optional: 1 cup Crushed pepitas 1 cup cranberry juice (toasted and salted) 1 cup Smirnoff Spicy Tamarind ¼ cup fresh lime juice 1 ½ cups club soda Limes, sliced and halved for garnish Pomegranate , for garnish

DIRECTIONS 1. 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. Recipe Pairing #3

Smirnoff Carajillo Chocolate Highball

Tamarind Chipotle Chicken Tacos

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INGREDIENTS DIRECTIONS 2½ cups Chicken Broth, warmed Start by adding the chicken broth, chipotle 2 Chipotle Peppers in peppers, tomato , tamarind paste, 4 oz Tomato paste brown , , onion 4 oz Seedless Tamarind Paste powder, garlic powder, kosher salt and ⅓ Cup Dark brown sugar 1 Tablespoon Worcestershire sauce to a blender, then blend for 30-35 1 Teaspoon seconds until smooth. 1 Teaspoon garlic powder ½ Teaspoon Kosher salt Pour the sauce into a 6 qt dutch oven, and ½ Teaspoon Smoked paprika turn the flame on to medium low. Add the 2½ lbs Chicken thighs, boneless, chicken thighs, then place the lid on and skinless cook for an hour, until the chicken shreds easily. After an hour, use tongs to remove the To Serve: thighs and place them in a bowl. Raise the Corn heat to medium, and let the sauce simmer for Diced White Onion Chopped Cilantro 15 minutes uncovered, until it thickens. Use Sliced Avocado two forks to shred the chicken, then toss Lime Wedges 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 ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. lime wedge. The Smirnoff Co., New York, NY. Smirnoff Carajillo Chocolate Highball

INGREDIENTS 1 oz coffee ¾ oz. Smirnoff No. 21 Vodka ¾ oz Dark creme de Cacao 3 oz. (90mL) cooled hot chocolate Chocolate Mexican Vanilla Pinch of Pint of Salt

DIRECTIONS 1. 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.

ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. Recipe Pairing #4

Smirnoff Spicy Tamarind El Chiflado Fizz

Vanilla Cake with a Spiced Mexican Chocolate Buttercream

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INGREDIENTS DIRECTIONS For the Cake: For the Cake: 2½ cups All-Purpose Flour 2½ teaspoons Baking Powder Preheat your oven to 350ºF and grease and line a 9x13” baking pan with a ½ teaspoon Salt parchment sling so the two longer sides have a piece hanging over the pan ¾ cup Unsalted Butter, at room to help with lifting later. temperature 1¾ cups White granulated sugar In a medium sized bowl whisk together the flour, baking powder, and salt 3 Large Eggs and set aside. 1½ teaspoons Vanilla Extract Beat the butter with the sugar in the bowl of a stand mixer fitted with the 1⅓ cups Buttermilk 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.

ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. Vanilla Cake with a Spiced Mexican Chocolate Buttercream (continued)

INGREDIENTS DIRECTIONS For the Buttercream: For the Buttercream: 1/2 cup Heavy Cream 1/2 cup grated Mexican Chocolate Start by making the chocolate base. Heat up the heavy cream 2/3 cup Unsweetened Cocoa Powder in a small saucepan over medium heat to just below a simmer. 1/4 teaspoon Kosher Salt Remove from the heat and add the Mexican chocolate. Whisk 2 sticks Unsalted Butter, at room until the chocolate has dissolved then sift in the cocoa temperature powder and salt. Whisk quickly once the cocoa has been 3 cups Powdered Sugar, sifted incorporated to get rid of any lumps that might be left 1 teaspoon Vanilla Extract behind, then transfer to a bowl and press plastic wrap directly on the surface of the mixture. Set aside to cool To Serve: completely to room temperature. Rainbow Nonpareils Marigold Petals 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.

ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. Smirnoff Spicy Tamarind El Chiflado Fizz INGREDIENTS 1 oz Smirnoff Spicy Tamarind 1 oz ruby port ½ oz juice (fresh) ½ tsp superfine sugar Club soda (to top off) ½ oz Pasteurized egg white or Aquafaba (vegan option) One Chili Pequin

DIRECTIONS 1. Pour all ingredients (except the soda) into a shaker filled with ice. 2. Shake vigorously (at least 30 seconds). 3. Strain into a chilled glass. 4. Top with club soda

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

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