Craft Clubs News

Manomasa: ¡Viva la Snack Revolución!

by Lucinda - Sep 14, 2017

If you’re looking for the perfect way to celebrate Mexican Independence Day, look no further than the Manomasa Manchego and Green Olive tortilla chips in September’s Gin of the Month box. These obsessively engineered tortilla chips are spectacular with the red pepper dip below – especially paired with a lime-y gin gimlet! Check out the feature Craft Gin Club put together for September’s edition of Ginned! Magazine.

Back in 2012, the world was calling for a tortilla chip less ordinary. In stepped Manomasa, and snack time has never been the same.

In their quest to construct the perfect tortilla chip, the Manomasa team went straight to the source. They spent time in beautiful Mexico, learning how these traditional chips are made and enjoyed, beyond the standard spread of nachos.

As Joanna Murray of Manomasa explains, “We started with an idea to be completely different, and do something that nobody had seen in the UK before.”

The Manchego and Green Olive tortilla chips in September’s Gin of the Month box are special, indeed. Suffused with a vibrant Latin Spirit, the texture of every Manomasa flavour is totally unique, and in these tortilla chips the smooth and flaky texture is down to the juicy green olives baked into the base of the chip.

The shape is unique, as well. At Manomasa every chip flavour is shaped according to how they’re best enjoyed; the Manchego and Green Olive flavour in your Gin of the Month box are rectangular for better gripping and dipping.

If you want to enjoy these amazing chips to the fullest, why not have a get together in honour of Mexican Independence Day? Commonly confused in the USA and UK with Cinco de Mayo, the actual date of Mexican Independence is September 16, when a revolt against the Spanish sparked the final push for statehood.

This super-simple dip was created to pair perfectly with your Manchego and Green Olive Manomasa Tortilla Chips – and happens to go fabulously with a Lime Gin Gimlet!

 Smokey Roasted Red Pepper Dip

Serves Six

460g jar of roasted red peppers, drained
1 garlic clove
100g cream cheese
2tsp chipotle chilli paste
1tsp lime juice
2tbsp Greek yogurt
2tbsp chopped coriander

Put all ingredients apart from the yogurt and coriander into a food processer and blend until smooth, with a bit of texture. Pour into a bowl and stir in the yogurt and coriander. Serve with Manchego & Green Olive tortilla chips (and a gin cocktail!).

Lime Gin Gimlet

70ml gin
15ml lime juice
15ml simple syrup

To make simple syrup, combine equal parts sugar and water in a saucepan and simmer until thick and syrupy. Decant into a glass and allow to cool.


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