Shaken, not stir-fry: How to match food with cocktails

Complex drinks and complex foods can work wonders together. All you need is the right chemistry, say the experts

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Red with meat, white with fish... even the most basic boozers among us have heard a little about how to match wine to food.

But as the cocktail craze shows no signs of abating, it’s highball time we learnt more about how to complement more complex mixtures with the right flavours.

Take whisky, for example. While in the UK it’s typically associated with contemplative fireside relaxation, in Japan it is socially savoured at the table with food.

Writing for Japan Today, George Koutsakis explains that the hints of salinity, which are common in Japanese whisky flavour profiles, are perfect for matching the umami typical of Asian food.

But before you start playing havoc with your friends’ palates, you need to consider that not all matches are made in heaven. The Independent spoke to a selection of food and cocktail experts to find out what you should be serving with what, when.

Before dinner

If you’re serving bubbles before dinner, it has to be a French 75 champagne cocktail, says Sven-Hanson Britt, MasterChef: The Professionals finalist and executive chef of Miele GB.

“A champagne cocktail is the perfect celebration drink! As it is so opulent it just has to be served with some caviar – look out for the British ‘Exmoor caviar’ and serve a generous teaspoonful on top of some freshly steamed and buttered baby Jersey Royal potatoes.”

If you’re serving an aperitif, go for a Martini or a Daquiri as a light, palate-cleansing drink which allows you to prepare for dinner, says Myles Cunliffe, one part of husband-and-wife team The Mixology Group.

Cunliffe, who was also awarded Imbibe Educator of the Year 2017, recommends (depending on the gin, vermouth and rum) “a nice cerviche, a bit of smoked salmon, maybe some chilled meat” and “generic antipasti offerings like olives, artichokes, sundried tomatoes and a bit of bread”.

Britt advises: ”The classic pairing of something overly salty with drinks is great, but I find it isn’t always the perfect combo with a lot of classic, short cocktails.

“Most good cocktails are a fine balance of sweetness, bitterness and delicious spirits, which I often find suit something fresh but high in umami (think parmesan, tomatoes, cured meats and mushrooms) instead of the ubiquitous salty nut.”

A variation on the Martini, the Espresso, is also an excellent variation for a brunch drink

Dinner

While oysters are classically served with the Martini, Mikey Pendergast, brand ambassador of the East London Liquor Company distiller, says they also pair well with a good wheat Whiskey Sour.

Experts often match whisky-based mixes with heavy game meats like venison, a rich beef or a strong smoked fish.

For example, The Old Fashioned is classically paired with meats like a thick-cut pork chop or a duck breast, as the savoury tanginess of the meat is softened by the sugary ingredients.

Britt advises pairing and Old Fashioned with “something unctuous and rich to balance with the intensity of the drink, as anything light could easily be overwhelmed”.

“I’d bake fresh choux pastry gougeres and fill them with a Comte and Parmesan bechemal, and serve a couple of bitesize buns still warm from the oven.”

Mojitos and Margaritas, on the other hand, are of course a natural pairing with spicy Latin food such as tacos or quesadillas.

As Britt says, “Tacos, tacos and tacos! I love a Margarita in the sun. Go online to ‘The Cool Chile Company’ and buy their authentic mini-corn tortillas, fill them with some homemade slow cooked pork or beef and spicy salsa, lime and fresh herbs and you’ll be immediately transported to Mexico. Ok, maybe not, but it’ll definitely be delicious.”

After dinner

Ricardas Znamenskas, Be At One ambassador and their crowned Best Bartender – the first competitor to win the title twice – recommends a Jet Pilot, with rum, spiced lime liquor, cinnamon syrup, grapefruit, lime and absinthe, as a perfect accompaniment to dark chocolate.

“The Jet Pilot’s hint of spice and subtle sweetness perfectly complements dark chocolate – a match made in heaven for me.”

Pendergast also says dark chocolate desserts are a safe bet with a rum-based Old Fashioned. The smoky elements of the classic cocktail compliments the warm sweetness of the chocolate.

Rum-based cocktails go perfectly with dark chocolates for an after-dinner treat (Cocoa Mountain)

A Negroni is a classic serve with cheese, particularly a hard parmesan or Pecorino.

The floral notes and the citrus flavours also lend itself to being the perfect partner to cured meats. Try some very thinly sliced smoked duck breast or air dried Cumbrian ham along with some nocerella olives, says Britt.

“Punchy blue cheeses,” adds Pendergast, “go excellently with a Rob Roy.”

For Cunliffe, a great end-of-dinner serve is a Moscow Mule with an apple pie.

“You don’t always think of things in that manner,” he says, “but the fiery ginger beer, bit of vodka, fresh lime, that nice long drink, it matches with the dessert perfectly – there’s a natural pairing of the spices from the ginger with the spices in the pie.”

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