There is a Spanish saying that goes “El amor entra por el estómago” (Love enters through the stomach), and without a doubt, all of us who have tried Latin food know that this is true. Food and drinks play a vital role in identity and community amongst Latinos. Memories are made, relationships are cultivated, and the moment is enjoyed together when there is food on the table.

As one of the first scotch whisky brands to ever be founded by Latino, Carin Luna-Ostaseski, SIA Scotch Whisky is proud to celebrate Hispanic Heritage Month by bringing to life culturally inspired food and cocktail pairings, perfect for enjoying with family and loved ones.

In partnership with Cuban Colombian Chinese chef and entrepreneur Raymond Li, SIA Scotch Whisky presents Hispanic food & cocktail pairings that celebrate the diversity of the Hispanic culture and its people. Each pairing highlights ingredients traditionally used in Hispanic countries.

Appetizer: SIA Limoncito & Lime-Coconut Salmon Tiradito

SIA Limoncito

Ingredients:

• 2 oz SIA Scotch Whisky*
• 0.75 oz Coconut Milk
• 0.75 oz Simple Syrup
• 0.5 oz Lime Juice
• 0.25 oz Allspice Dram

Procedure:

• Pour SIA Scotch Whisky, coconut milk, simple syrup, lime juice and Allspice Dram  in a shaker
• Shake all ingredients with pebble ice
• Pour everything (including ice) into a stemless glass
• Garnish with mint sprigs and lime wheels

*Standard serving per cocktail is 1.5oz of alcohol

Lime-Coconut Salmon Tiradito
Leche de tigre, paprika oil, crunchy coconut, pickled serrano

Entrée: SIA Cilantro Libre & Cilantro-Crusted Grouper

SIA Cilantro Libre

Ingredients:

• 1.5 oz SIA Scotch Whisky
• 0.5 oz Mezcal Pierde Almas La Puritita Verda
• 2 sprigs Cilantro
• 0.75 oz Dry Vermouth
• 0.75 oz Passion Fruit Syrup
• 0.5 oz Lemon Juice
• 0.5 oz Egg White

Procedure:

• Place all the ingredients into a share and mix all together
• Fine strain into a coupe glass
• Garnish with additional cilantro

Cilantro-Crusted Grouper
Passion fruit salsa verde, moro rice, and crispy plantain-scallion salad.

Dessert: SIA Bomba Canela & Cinnamon Flan Brulee

 SIA Bomba Canela
Ingredients:

• 1.5 oz SIA Scotch Whisky
• 0.25 oz Mezcal Pierde Almas Espadin
• 0.25 oz Cinnamon Syrup
• 2 droppers Mole Bitters

Procedure:

• Mix SIA Scotch Whisky, Mezcal Pierde Almas Espadin, cinnamon syrup and mole bitters in a shaker
•  Serve over a large ice cube in an old-fashioned glass
• Garnish with a toasted cinnamon stick

Cinnamon Flan Brulee
Cinnamon crumble, vanilla ice cream, gold flakes