As a court of the master sommelier candidate, I am tasked with not only a high level of wine knowledge, but also need to have similar knowledge of all other beverages and beverage service.
Candidates are tested on areas like what spirit is in a certain cocktail, craft beer pairings and even sakes. To fail to embrace the total beverage options is a path to fail as a candidate. So, as part of my education I have endeavored to learn more about the history, processing and flavor profiles of beverages other than wine.
A very popular new trend in restaurants is to offer tasting menus based solely on a single spirit made with unique preparations for each course of food. I am not ready to toss out my corkscrew quite yet, but I thought I could share some of my thoughts on other than wine,food pairings.
As a rule, I have found it safe to stay with the usual base spirits for starter courses. Back in the early days of public houses or Pubs as they are called, the patrons were given free “snacks” to accompany their libations. The plan was really to give them foods high in salt or spicy, that would encourage the patron to consume the drink faster and order more. That was a revolutionary thought at the time, but a tried and true standard today.
My first course thoughts are generally go light. I know bourbon and whiskey cocktails are all the rage, but rum, gin, vodka or tequila tend to pair better with first course items like crudités and a dipping sauce or fresh shellfish and a spicy aioli. To counter the spice, think about acidity and a touch of sweetness. Options here are vodka with a citrus juice, classic gin and tonic, a fruit enhanced mojito or a margarita. My best advice here is go with a theme. For example, a sea breeze and a platter of chilled shrimp with spicy cocktail or aioli sauce for example. Or homemade guacamole and chips with fresh jalepenos and a traditional margarita.
The savory courses offer similar options, but let you bring darker spirits to the meal. Everyone is aware of an aged scotch, with a peaty nose, pairing with a traditional steakhouse cut of beef, but I would suggest that you can be more creative than that.
An aged agave tequila will pair very well on its own with most traditional Mexican cuisine options. A few great examples are chile spiced chicken, stuffed poblano peppers or most any protein in a true mole sauce. Or a dirty martini with a ribeye conjures up a scene from Madmen.
A great liquor option for a main course is to play off the idea of opposites attract. Spicy proteins and a slightly sweet cocktail are good partners. I would also suggest that simplicity can be your friend in the main course. For example, vodka and soda with a lime pairs beautifully with a grilled flaky white fish. The options, like wine pairings are limitless.
Dessert cocktails are a personal favorite of mine. A great dessert cocktail, that can be dessert on its own is my s’mores cocktail. It contains toasted marshmallow vodka, Godiva chocolate liquor and crushed graham crackers on the rim of a martini glass. It also has mini toasted marshmallows as a garnish. It’s is a natural with chocolate mousse. Another great dessert cocktail is a French martini. It consists of vodka, pineapple juice and raspberry liquor with a twist of lemon. It is very refreshing and pairs perfectly with fruit tarts.
This is just the tip of the iceberg for cocktails, but hopefully gets you thinking of some great cocktails, food in pairings and people to share those cocktails with now, because it is five o’clock somewhere!