Finally, we’ve got some sunshine in the UK and for once, it looks like it’s going to be staying around for a while. And now we’re free (sort of), summer parties are well and truly underway. Que all your favourite people, some great food, music, and of course delicious cocktails.
One thing we do have to be mindful of on these long, hot summer days though, is staying hydrated, and at events like this it’s easy to keep reaching for a cocktail instead of something a little softer. Luckily – as always – our non-alcoholic Caleño cocktails are the perfect alternative. And because we know all your friends will want one too, we think it’s best you make a pitcher.
Call us bias… but we think the best summer party is one with a Colombian theme. Food is light, fresh and exotic; It’s easy to prepare and even better for sharing. Below we’ve shared a few of our favourite recipes that will go perfectly with your Caleño pitchers.
THE FOOD
Colombians love a dip and they’re so versatile too. Scoop them up with a chip, dollop them on top of tacos, serve alongside bbq meat or dip in crudités.
Red tomato salsa
Ingredients:
- 1(28 oz) can whole tomatoes
- 2 cooked tomatillos
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sugar
- 2 garlic cloves
- 1/3 cup onion
- !/4 teaspoon dried oregano
- 1/3 cup fresh cilantro
- 2 tablespoon apple cider vinegar
- 2 jalapeño peppers
- Salt to taste
Method:
- Place all the ingredients in the food processor and process until smooth
- Adjust the seasoning and chill until ready to serve
Black Bean Dip
- 1 (14 oz) can black beans, rinsed and drained
- ¼ teaspoon salt
- 1 garlic clove, minced
- 2 tablespoons chopped onion
- 1/3 cup chopped fresh cilantro, plus extra for garnish
- 2 tablespoons olive oil
- ¼ teaspoon ground cumin
- 1 teaspoon minced canned chipotle chile in adobo
- ½ tablespoon tomato paste
- 2 tablespoons fresh lime juice
Method:
- Place all the ingredients in a food processor and blend until the dip is smooth and creamy
- Transfer the dip to a serving bowl, sprinkle with fresh cilantro and serve with tortilla chips
Ají de Aguacate (you will never eat normal guacamole again…)
Ingredients:
- 2 avocados
- 1 habanero pepper, seeded and finely chopped
- 1 hard boiled egg, chopped
- Juice of two limes
- Salt to taste
- 2 tablespoons of white vinegar
- 1 small onion, finely chopped
- 2 scallions finely chopped
- 4 tablespoons chopped cilantro
Method:
- Place all the ingredients in a food processor and blend until well combined
- If too thick, add a little more lime juice
- Transfer the dip to a serving bowl
Sharing plates
Bean and corn salad
Ingredients:
- 1/4 cup fresh lime juice
- 2 tablespoons white vinegar
- 2 tablespoons olive oil
- 1 teaspoon cumin powder
- 1/2 teaspoon chili powder
- Salt and pepper
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) red beans, drained and rinsed
- 1 can (15 oz) garbanzo beans, drained and rinsed
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup cooked corn
- 1 bunch fresh cilantro, leaves only, chopped
- 1 red onion, thinly sliced
Method:
- To make the vinaigrette, whisk together the olive oil, lime juice, vinegar, cumin, chilli powder, salt and pepper
- Add the beans, cilantro, red onion and vinaigrette and toss to coat evenly
- Season to taste and serve in a big bowl
Lentil, arugula, mango and quinoa salad
Ingredients:
- 1 cup cooked quinoa, at room temperature
- 1 cup of cooked lentils, at room temperature
- 6 cups arugula leaves
- 1 large mango, peeled and diced
- 1 avocado, peeled and diced
- 1/2 red onion, sliced
- 1/2 English cucumber, diced
- Salt and pepper to taste
Dressing:
- 1 teaspoon white vinegar
- 1 tablespoon lemon juice
- 3 tablespoons lime juice
- 4 tablespoons olive oil
- 1/4 teaspoon ground cumin
- 1/4 cup finely chopped cilantro
- Salt and pepper to your taste
Method
- Toss the cooked (and cooled) quinoa with the rest of the ingredients, in a small bowl mix all the dressing ingredients and add to the salad & season well with salt and pepper
Colombian style chicken wings (if you don’t eat meat, adding these sauces to charred aubergine or grilled corn is a great alternative)
Ingredients:
Wings:
- 2 dozen chicken wings, rinsed and patted dry
- Salt and pepper
- 1 tablespoon vegetable oil
- 1 cup beer
- 5 scallions, chopped
- 6 garlic cloves minced
- 1 large white onion, chopped
- 1 tablespoon ground cumin
Cilantro sauce:
- 1/2 cup scallions
- 2 cloves garlic, peeled
- 2 cups cilantro leaves
- 1/4 cup chopped mint
- 2 tablespoons olive oil
- 4 tablespoons lime juice
- Salt and black pepper
- 1 tablespoon sugar
- 1/4 teaspoon ground cumin
Method:
- Place the vegetable oil, beer, scallions, garlic, cumin and onion in the blender and blend until smooth consistency
- Season the chicken wings with salt and pepper
- Place the wings in a bowl and add the marinade on top
- Refrigerate for 3 hours or overnight
- When ready, preheat the oven to 200 degrees c
- Lay the wings in a single layer on a baking sheet
- Bake for 30 minutes or until the skin gets crispy and the wings are cooked through
- Meanwhile, make the cilantro sauce by adding all the ingredients to a blender
- Transfer the wings to a serving plate and serve with cilantro sauce on the side
THE DRINKS
Menta Fresh
Serves 6
- Caleño Light & Zesty – 300ml
- Fresh lemon juice – 90ml
- Sugar syrup (2:1) – 90ml
- Fresh mint – 20 to 30 leaves
- Soda water – 150ml
Method:
- Smack the mint in the palm of your hand to release the oils
- Add to pitcher along with the other ingredients
- Top with ice
Fresa Para Todos
Serves 6
- Caleño Light & Zesty – 300ml
- Fresh strawberries (tops cut off) – 10 to 12
- Raw honey water (2:1) – 60ml
- Fresh lemon juice – 30ml
Method:
- Add the ingredients to the pitch
- Give them a muddle
- Top with ice
So now you’ve got the food and drink sorted, all you need to do is invite your friends (and no more need to choose just six!).
Share your creations with us @calenodrinks on Instagram