I think it's fair to say that 2020 has not been the best year for travelling. But, the beauty of food and drinks is that it allows us to explore the world through our tastebuds. I've teamed up with Distillerie Mariana to offer you guys a cocktail hour around the world. Every week a new country to visit and new recipes to try. Using fresh and local products while exploring different cultures is definitely the best way to travel this summer and I hope you guys will love this series as much as I do.

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A pioneer in the micro-distillery industry here in Quebec, Distillerie Mariana was founded in 2014 in Louiseville. They produce a long range of products from gins to rhums to even whiskeys. Their first product, Canopée, a forest gin, explains why they chose « Mariana » as their name. Derived from the latin term black spruce, Mariana was chosen to symbolize the distinguished flavors of their first creation and to symbolize the beauty of the nature surrounding Quebec! Their goal is to make us discover the beauty of our territory while respecting our surroundings.

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First Destination

As we begin this adventure, our first destination is Spain. Home of the classic Sangria and many tapas to enjoy under the European Sunset. Definitely one of my favorite countries with lovely sceneries and great food.

Have you ever been to Spain if you haven't enjoyed a refreshing Sangria on a beautiful terrace? Sangria which translate to blood in Spanish originates from the idea of using red wine to create this lovely cocktail. But wherever you go, the recipe for a Sangria is never the same. Today pretty much any imaginable version exist from a bubbly sangria to even a blue one. We decided to go more traditional with our recipe but trust me when I say it's a real crowd pleaser!

Compared to classics we know in the distillery industry, Distillerie Mariana's products have such a unique dept of flavor that adds so much to a cocktail! In this case, I used the Morbleu, their spiced rhum, which adds an exotic touch to the sangria, and I also used the Zeste which adds freshness and bitterness to balance the sweetness of the orange juice.

Ingredients

SANGRIA

1. 1 bottle of red wine
2. 2 cups of orange juice
3. 1/4 cup Morbleu (rhum)
4. 1 tablespoon of Zeste (citrus liquor)
5. 1 fresh orange (cut in slices)
6. 1 fresh lemon (cut in slices)
7. 350 ml of Ginger Ale
8. ice to serve

Preparation

SANGRIA

*It is best to prepare the Sangria a couple of hours in advance

1. In a pitcher mix together all ingredients except the Ginger Ale and the ice.
2. Place in the fridge until serving time.
3. When it is time to serve, add the ginger ale and add ice to each glass

One thing you will definitely find anywhere in Spain is tapas. Commonly known as small sharing plates, tapas has become a very popular dinning experience. Although the history of the word "Tapa" is still not confirmed, it has become popular worldwide. When thinking of Spain, one tapas comes to mind: Patatas Bravas. Originating from Madrid in the 1540s, patatas bravas take their name from the heat and spices present in the sauce. Each region of Spain has their own way of cooking their patatas as some include peppers and paprika while others don't, we have decided to create our own homemade version.

Ingredients

ROASTED POTATOES

Spice mix

1. 1 1/2 teaspoon of fleur de sel
2. 1/2 teaspoon of grounded coriander
3. 1 teaspoon of paprika
4. 1/2 teaspoon of grounded black pepper
5. 1/4 teaspoon of cumin powder
6. pinch of crushed chili
7. 1/2 teaspoon of oregano

For the potatoes

1. 2 french shallots
2. 1kg of potatoes
3. 1/3 cup of olive oil

SPICY TOMATO SAUCE

1. 1 tablespoon of olive oil
2. 1 french shallot
3. 1/8 of a red bell pepper (cut in small pieces)
4. 1 cup of crushed plum tomatoes
5. 1 tablespoon of port vinegar ( I got mine from Favuzzi)
6. Pinch of sugar
7. 1 tablespoon of tomato puree

AIOLI

1. 3 tablespoons of mayonnaise
2. 1 teaspoon of garlic

Preparation

SPICY TOMATO SAUCE

1. In a pan on medium heat, place the olive oil and french shallots together and cooke until sweated.
2. Add the port vinegar, the tomatoes, the pinch of sugar and the red bell pepper.
3. Reduce the heat to low and let cook for 8 minutes.
4. Once 8 minutes have passed, add the pinch of crushed red pepper and cook for an additional 2 minutes.
5. Using a hand mixer, mix the sauce until smooth. Then, add the tomato paste (if too loose you may add more, this is your thickening agent). Place the sauce aside until serving.

ROASTED POTATOES

1. Preheat the oven at 390F.
2. In a small bowl combine all the spices.
3. Cut the 2 french shallots into small pieces.
4. Cut the potatoes into cubes (for traditional Patatas Bravas, cut into cubes of approximately 2cms).
5. In a bowl combine the shallots, potato cubes, olive oil and 2 tablespoons of the spice mix.
6. Place the mixture onto a baking tray which has been lined with aluminium foil.
7. Bake for 25 to 30 minutes or until golden crisp.

MONTAGE

1. On your serving tray place your potatoes on the bottom and then add the hot & spicy tomato sauce on top. You can add the aioli directly on top as well or place it on the side.

Bonne Appetit and Safe Travels!