Hosting a holiday event this season? Here are a couple recipes for festive cocktails and appetizers from a few of our favorite bars, caterers and restaurants in Seattle:
The "Hacienda Flip" Cocktail
Named after the stunning Patrón distillery, Hacienda Patrón, this delicious cocktail is a subtle combination of Roca Patrón Anejo and Patrón XO to create an eggnog-like texture while accentuating Fall spices and rounding out its Latin roots with a touch of molé. This recipe from The Nest at the Thompson Seattle offers the perfect lovechild of eggnog and horchata.
1 oz Patrón Añejo
.5 oz Patrón XO
.5 oz Lacuesta Extra Dry Vermouth
.5 oz Cinnamon Syrup
2 dashes of Mole Bitters
Add all ingredients to a shaker. Whip shake. Strain into a glass, garnish, and serve.
Prosciutto-Wrapped Sweet Potatoes Appetizer
Looking for a lighter and more health-conscious version of the traditional bacon-wrapped-dates for your event? Look no further than this colorful and delicious recipe for sweet potatoes wrapped in prosciutto from one of our favorite local caterers, Gourmondo!
2 medium sweet potatoes (14 oz. each)
½ teaspoon of ground Cumin
½ teaspoon of Ancho chili powder
1 teaspoon of oil
2 large Asian pears
¾ lb of sliced Prosciutto
1 cup of rice wine vinegar
2 teaspoons of salt
2 teaspoons of sugar
¼ cup of water
1) Preheat oven to 350 degrees.
2) Mix rice wine vinegar with water, sugar and 1 teaspoon of salt.
3) Cut pears into 1.5” rectangles, about 1/16th of an inch thick. Place in vinegar solution. Cover.
4) Peel sweet potatoes and cut into rectangles about 1.5” by .5”. Toss in a bowl with oil, ½ teaspoon salt, cumin and Ancho chili powder. Place on sheet pan and cook until tender for 10-15 minutes. Remove from oven and cool to room temperature.
5) Lay prosciutto out on work surface. Fold slice lengthwise so that it is 1.5” wide. Place piece of sweet potato on the bottom portion of the prosciutto slice.
6) Place 1 slice of pickled Asian pear on top of prosciutto. Roll in prosciutto until sweet potato is covered entirely.
7) Using a sharp knife, trim any excess prosciutto (consider this a nice chef’s snack!!!).
8) Repeat until all sweet potato pieces are wrapped. Serve on a small skewer or toothpick.
The "D’Arcy Spice" Cocktail
This recipe from the Eight Row restaurant in Seattle offering Pan American Cuisine, is a festive and warm cocktail with holiday notes of spice and cherry.
.5 oz Nocino liqueur
1 oz 100-Proof Rye
.5 oz Luxardo Cherry Sangue Morlacco
1 dash cardamom bitters
2.5 oz oat milk
Shake all ingredients on ice, strain into Georgian glass, and top with freshly grated nutmeg.