Spanish Tapas with Miami Cocktail Co

If you love to entertain with food and wine, but don’t have the time (or patience) to plan a formal sit-down meal, we’re here to help! We’ve outlined everything you need to host an authentic Spanish tapas night at home. Popular throughout Spain, tapas are small plates packed with flavor. Put a Miami twist on your Spanish tapas night by serving our delicious small batch organic tropical Sangria.

Traditionally, Spanish tapas are served buffet style, so no need to set a fancy table. Take out your wine glasses, plates, and utensils, your guests are definitely going to need those! Set the mood with some Spanish guitar music, prepare these easy recipes, and start pouring the Sangria because we’re taking this dinner straight to Spain.

Pan con Tomate with Garrotxa Cheese



8 1/2 Inch thick slices of ciabatta

Extra Virgin olive oil

2 Garlic cloves, halved crosswise

4 Tomatoes, halved crosswise

Kosher salt, Pepper

Shaved Garrotxa cheese


Preheat the oven to 375°. Brush one side of each bread slice with oil and arrange oiled side up on a baking sheet. Bake for 10 minutes, until golden. Rub the toasts with the garlic cloves, then rub with the tomato halves until all of the flesh is gone; 
discard the tomato skins. Season the toasts with salt and pepper. Top with cheese, drizzle with olive oil and serve.

Screen Shot 2017-02-28 at 12.03.55 PMPotato-and-Mozzarella Croquettes


1 Pound baking potatoes, peeled and cut

Kosher Salt, Pepper

6 Ounces mozzarella, cut into 1/3 inch portions

2 Tablespoons finely chopped parsley

2 Medium tomatoes, cut into 1 inch pieces

2 Tablespoons finely chopped basil

1 Cup bread crumbs


In a saucepan, cover the potatoes with cold water. Bring to a boil, add a generous pinch of salt and simmer over moderate heat until tender, 20 minutes. Drain and let cool. Pass the potatoes through a ricer into a large bowl. Stir in the mozzarella and parsley and season with salt and pepper. Shape the mixture into 8 oval croquettes and transfer to a plate. Cover and refrigerate until firm, 30 minutes.

Meanwhile, in a saucepan, heat the olive oil. Add the tomatoes and cook over moderate heat, stirring, until softened and saucy, 8 minutes. Stir in the basil and season with salt and pepper. Transfer to a bowl.

Spread the bread crumbs in a shallow bowl. In another shallow bowl, beat the eggs with the mustard, garlic and a pinch each of salt and pepper. Dredge the croquettes in the bread crumbs, tapping off the excess. Dip the croquettes in the beaten egg mixture to coat, then dredge again in the bread crumbs, pressing lightly to help the crumbs adhere.