Pairings | Spirits
Cocktail and food pairing
Olive, the UK-based food magazine, has identified cocktail and food pairing as a coming trend in 2009. It's possible but I'm a little sceptical nowadays when it comes to initiatives involving spirits and food. There have been so many false dawns over the last few years (remember cocktail dessert menus?) and I would have thought the current economic climate was the least propitious period to get the idea off the ground. But I could be wrong.
Why don’t more wine tastings offer food pairing?
It struck me as slightly ironic that the best example of a food offering I’ve seen at a consumer tasting recently was the Food Pairing Room at this weekend’s Whisky Show - whisky being the last drink that many people would think of pairing with food.
The best food to pair with vodka
Vodka may be primarily thought of as a base for cocktails but in vodka-loving countries like Russia and Poland it’s always accompanied by food. Basically anything smoked, pickled or cured works well. Here are some ideas:
Six food pairings for gin that might surprise you
Given the immense popularity of gin the chances of you sitting in a bar downing a gin-based cocktail are pretty high. But at some point you're going to need something to eat so what kind of food can you pair with it?
10 different drinks to pair with smoked salmon
Smoked salmon is most commonly associated with champagne but in fact it goes with many other wines as well as with beer, whisky and vodka.
Some great food pairings for tequila
Despite the recent increase in interest in Mexican street food like tacos consumers in the UK still have to take to tequila (maybe because they’re too busy drinking gin) but in fact it’s an attractive and versatile spirit to pair with food
A cocktail pairing dinner at The Seahorse
One of the main events at the Dartmouth Food Festival this weekend was a dinner at Mitch Tonks Seahorse restaurant cooked by London chef Mark Hix. The unusual factor though was that every dish was matched with a cocktail.
Wine pairings for pumpkin pie
I have a bit of a problem with pumpkin pie. I'm not a big fan of pumpkin and I don't have a massively sweet tooth which makes the thought of partnering it with a sweet wine a bit of a killer. But I know I'm in a minority and with Thanksgiving coming up on Thursday here are my top picks:
Which whisky pairs best with haggis?
Given that whisky is generally considered the most appropriate match for haggis I thought it would be interesting to check out what Britain’s top whisky experts have to recommend for Burns Night:
Which foods pair best with whisky?
I’ve been a bit of a sceptic in the past about pairing food with whisky. Not that there aren’t some great combinations but I find it hard to sustain for more than one dish.
What to pair with artisanal cheddar?
The type of artisanal cheddar I was writing about yesterday - mature, full-flavoured, unpasteurised - isn’t the easiest cheese to match with wine.
The best wine and liqueur pairings for trifle
There’s no doubt about it, trifle is tricky. If it includes booze already do you serve more on the side? And what kind of booze should that be?
The best pairings for rum and rum-based cocktails
The key to pairing rum with food is to think about the cocktails that are made from it rather than the base spirit . With the exception of dark sipping rums (which are delicious with chocolate) that’s generally the way they’re served.
Some exciting drink pairings for cheese
We automatically think of matching wine and cheese or beer and cheese but there are many drinks that work just as well and can give a real ‘wow factor’ to your cheeseboard.
Five great cheese and wine pairings
You know how difficult it is to find a good wine and cheese match? Well here are five I’ve recently tasted that hit the spot perfectly. Four were at a tasting at the recent Bristol Wine Fair that was conducted by the food and wine writer Andrea Leeman. The other was a serendipitous one I came across the other night when we were eating with friends.
6 of the best drink pairings for avocado toast
Judging by my Instagram feed practically everyone is eating avocado toast at least once a day but what do you drink with it?
10 food pairings for peaty whiskies
Following my trip to Islay a while ago I drew up some pairings for its extraordinary peaty whiskies. I’m not a great one for whisky dinners but I like the idea of serving tapa-sized dishes with a dram.
Korean fried chicken paired with a soju cocktail
Last week’s ‘Girls can Grill’ event at Jinjuu in Soho provided plenty of inspiration as you may have already seen from the kimchi fried rice recipe I posted but there was also a cracking drinks match of the introductory cocktail with Korean fried chicken.
Gin(s) of the month: Barentsz and Theodore gin
It takes quite a lot for me to find room in my drinks cupboard for new gins these days but both these have earned their place. I like them because although they’re distinctive they’re not pointlessly so - or overloaded with ingredients that detract from their basic DNA
Should you use fine wine in cocktails?
The answer most people would give to the question ‘should you use wine to make cocktails?’ is ‘Why ever not?” Yet there is a general feeling, of which I must confess I’m occasionally guilty, that it’s a waste of a wine that may be perfectly well balanced in itself.
Duck and rum
OK, this sounds like THE most unlikely pairing but bear with, as they say …
How to make simple, great cocktails
You may find the idea of making cocktails daunting but bar consultant Kate Hawkings says it's simply a question of stirring a couple of good ingredients in a glass. Here are four of her current favourites.
Fragola Spezieria Liquore alle Fragoline, Bepi Tosolini
Another good bottle for Valentine’s Day this week - this time an wild strawberry flavoured liqueur in an extraordinarily blingy bottle with wild strawberries floating on top. It’s part of Marks & Spencer’s new international spirits range which now runs to over 70 different spirits and liqueurs.
Banoffee martinis and other cocktail desserts
If you’re looking for something a little different to serve for dessert on Saturday (which in case you’ve forgotten, guys, is Valentine’s Day) how about a dessert martini?
A vodka and caviar tasting flight
At £32.50 a head (and you have to order it for two) this isn’t the cheapest aperitif in London but it’s certainly the classiest. As you would expect of a restaurant just off Sloane Street in Knightsbridge.
Pairing whisky with Indian food
Among the many invitations I get to food and drink matching events a recent one to attend a dinner at the Bombay Brasserie in London where each course was paired with whisky sounded the most intriguing. But pairing a high strength spirit with spicy food was surely a recipe for disaster?
10 tips for cold weather drinking
With temperatures falling well below freezing over the coming week it’s a timely reminder that matching drinks is not just about flavour but temperature and alcohol levels too.
Oysters and a Half Shell Gin martini
Having always understood you shouldn’t drink spirits with oysters I was surprised to come across the recommendation from oyster specialist Wright Brothers of accompanying them with a gin martini made from their Half Shell gin.
Indian seafood and Sollasa Mumbai
Deciding what to drink in an Indian restaurant if you don’t go for beer is always a bit of a challenge but now there’s a new option in the form of Sollasa, a delicious aperitif-type drink that has been created to go with Indian food.
Dark chocolate and Guatemalan rum
Another good chocolate pairing this week - plain dark chocolate and delciously fudgy Cana Negra gran reserva Guatemalan rum from Marks & Spencer
Chocolate and Cognac
I’m not a great spirits drinker but last night after a day sorting out dusty bookshelves we just fancied indulging ourselves in a small glass of Cognac as a nightcap. It was admittedly a good one - a Hine Antique Cognac which has all the hallmark rich vanilla and spicy notes you look for in a top quality brandy.
Celtic Promise and cider brandy
The hardest cheeses to match are washed rind cheeses - those stinky, orange rinded ones like Epoisses - but last week I found a new pairing: a 3 year old cider brandy.
How to make a perfect G & T
In case it's escaped your notice today is International Gin and Tonic Day - a rather bizarre notion but then every food and drink seems to have its own day these days. However it does provide an excuse to re-run this article on how to make the perfect gin and tonic, under the guidance of the great Salvatore Calabrese:
Velvet Haiku, a delicious sake cocktail from Sake no Hana
This is, without a doubt, the most refreshing cocktail I've tasted so far this summer - an incredibly thirstquenching mix of sake, jasmine tea, cucumber and prosecco - perfect for this hot, steamy weather we've been having.
6 easy cocktails to make for Valentine’s Day
Making a cocktail doesn’t have to involve the skills of a bartender, a battery of equipment and a shelf full of obscure bottles. You can make a simple cocktail for your beloved with as little as two ingredients - so long as they’re red or pink . . .
Gin of the month: Hepple gin
So many botanicals are bandied around these days that it’s easy to forget that the essential heart of a gin is the juniper. And few distillers handle it better than the Moorland Spirit Company, makers of Hepple gin.
Gin of the month: Albury sloe and damson gins
There are not one but two gins of the month this month - both limited editions from the same distiller Silent Pool in Surrey. One’s a damson and the other a sloe gin and they come in 50cl bottles at - gulp - £30 a bottle.
Compass Box Whisky: The Lost Blend
I’ve long been an admirer of Compass Box whisky who were one of the first blenders to create and package sophisticated modern ‘artisan’ whiskies as they like to describe them.
Aldi Specially Selected Creme de Cassis
You may not remember but back in the '70s kir was ‘a thing’ - the drink you invariably got offered in a cod French bistro or poured for your friends as a sophisticated aperitif back home.
Six of the best drinks to carry in a hipflask
Since we’re incarcerated for the forseeable future with only a daily walk as light relief it struck me we need to go back to the days when people carried a hipflask of something warm and sustaining, particularly given the current icy conditions.
Gin of the month: Four Pillars Bloody Shiraz Gin
You like gin? You like shiraz? You’re in luck! Australian distillery Four Pillars has combined the two in a gin they’ve called Bloody Shiraz, the perfect bottle with which to celebrate Australia Day.
The best match for caviar - vodka or champagne?
For those of you who are lucky enough to be serving caviar this New Year's Eve I just dug this post I wrote back in 2009 out of the archives. Is champagne or vodka the better pairing? (I must confess the *research* was fun ...)
What to drink with Turkish food
Turkish food is not traditionally accompanied by wine. And although the Turks do have a wine industry not much of it makes its way over here. But here are some thoughts on possible pairings for Mark Hix's Turkish inspired recipes in the Independent this weekend"
Wine cocktails from some top London restaurants
The wine cocktail trend still seems to be going strong with a company called Formula Wine (a play, presumably, on Formula One) coming up with a selection from some leading London restaurants.
Pairing whisky and chocolate - with difficulty!
Tastings on Twitter are all the rage at the moment. The other day it was BeerBods. Last Thursday it was a tasting organised by The Whisky Wire of whiskies from the Scotch Malt Whisky Society with chocolates by William Curley.
Pairing cognac and cheese
Cognac pairs with chocolate, we all know but what about cheese? Surprisingly there are some standout matches as I discovered when I chaired the cheese workshop at the 2014 International Cognac Summit in France a couple of years ago.
Cognac right through the meal?
In preparing for a visit to Cognac I read an eponymous-titled book by International Herald Tribune editor Kyle Jarrard. Towards the end of the book Jarrard mentioned a restaurant in the region which pairs this finest of brandies with its own creations. “Ambitious,” I thought and immediately decided a meal at La Ribaudière was in order.
How to choose the right tonic for your gin
It’s hard enough to keep on top of all the new gins that are coming out without having to master the burgeoning world of tonics too.
5 Reasons to buy Saint Amans Gin
Anne MacColl-Turpin and Jean-Louis Turpin are artisan producers of grape alcohol based French gin, created, distilled, bottled and shipped from the Saint Amans Gin Barn in SW France.
5 reasons to drink York gin
So the first company to step up to the open mic slot is York gin in York. Here are the 5 reasons they say you should seek them out:
Lima, London: a splash of colour in Fitzrovia
It’s unusual these days to come across a menu that’s totally unfamiliar. You can almost predict it. Pork belly? Check. Steak? Check. Sticky toffee pudding? Check. But the recently opened Lima, which specialises in modern Peruvian food, is so startlingly original that it feels like taking a two hour trip to Peru.
Two last minute Thanksgiving cocktails
You're probably all organised for the great day but just in case, here are a couple of clever ideas for festive cocktails using storecupboard ingredients from mixologist Myles Davies.
Given the growing popularity of sherry cocktails and the fact that it's World Sherry Day this weekend here's a recipe for a sherry cobbler from Hawksmoor at Home (my son's restaurant, I have to confess).
Jolly Old-Fashioned: a great seasonal twist on this cocktail classic
I was chatting to mixologist Robbie Bargh on Twitter (as you do) and told him I was looking for a great Christmas cocktail. His team at Gorgeous Group came up with this fantastic spiced rum and apple brandy Old Fashioned which totally hits the spot.
How to make an eggnog
I have to admit I was never very grabbed by the idea of eggnog until I tried it out for myself and discovered just how delicious it is - like velvety, vanilla-and-rum-scented air.
How to make a great Margarita
Margaritas are well worth making from scratch says restaurateur (and, er, my son) Will Beckett who used to own the Mexican restaurant Green & Red. Here are his top tips after a visit to Mexico back in 2009.
Espresso and Hazelnut Cake and Fairtrade Coffee
As you've probably noticed we're currently in the middle of Fairtrade Fortnight. Encouragingly sales of Fairtrade produce and products were up 12% last year making sales in the UK worth £1.32bn in 2011, compared to £1.17bn in 2010, according to this recent piece in the Guardian.
Cranberry gin sling jellies with spiced cream
A simple and delicious Christmas dessert from my mate Sarah Randell, food director of Sainsbury's Magazine, which combines two of my favourite things, jelly and cocktails.
How to drink vodka like a Russian
I have to admit I accepted Leonid Shutov’s invitation to taste vodka with some trepidation having heard tales of the hangovers that some of my colleagues had suffered as a result of their visits to his Soho restaurant Bob Bob Ricard.
Choc Tales: Chocolate and Cocktail Matching for Chocolate Week
One of my favourite food bloggers Helen Graves of Food Stories selflessly subjected herself to an evening of chocolate and cocktail pairing at Choc Tales, a highlight of London's recent Chocolate Week which saw some of the country’s best chocolatiers paired with premier booze hounds. Here’s her report:
Award-winning whiskies to drink on Burns Night
If you're planning a Burns Night supper this weekend you may be wondering which whisky to pair with it. Born and bred Scot, Ewan Lacey, general manager of the International Wine & Spirit Competition has some answers.
Wine, beer or cocktails - what’s the best match for a 4th July barbecue?
If you’re celebrating July 4th this week and haven’t yet made up your mind what to drink here are some last minute suggestions.
What's the best match for a barbecue?
Should it be wine or beer - or even a cocktail? Last year I asked the Twitter community what their favourite barbecue bevvy was and this is what they came up with . . .
What to drink with Hugh Fearnley-Whittingstall's veggie recipes
If you’re used to choosing wine - or other drinks - to match with meat or fish you may be flummoxed when it comes to chosing one for vegetarian friends. But as I explain in my Guardian column today it’s a question of finding out how the wine is made - and in particular whether any animal-based products have been used in the fining process.
What to drink with cake
A recent email from a reader asked me to suggest a wine to go with “a triple coconut cake with a tangy pineapple icing served with fresh fruit salsa that has kiwi, strawberry, madarine oranges, blueberries and fresh pineapple in it”. Quite a challenge (I suggested demi-sec Champagne or a peach-flavoured liqueur topped up with fizz) but it got me thinking that there are many possible matches for cake beyond a cup of tea or coffee, particularly if you're serving it as a dessert.
Japanese whisky and food
Whisky may have become firmly entrenched in the after-dinner slot in the Western world but Japan has always been more open to the idea of drinking it with a meal. In fact, the Japanese are much more open-minded about the drinks they enjoy with food and you’ll often find beer, sake and whisky on the table at the same time. It certainly maximises the opportunities of finding a good food and drink match.
8 great drinks to match with Stilton
No Christmas would be complete without a slice of Stilton or its unpasteurised cousin Stitchelton. But what to drink with it? The usual answer is port - and that of course is classic - but here are some other drinks that make great pairings
6 of the best matches for chocolate mousse
Although chocolate mousse is usually made from dark chocolate it's quite a light dessert as chocolate puddings go because of its airy texture - lighter than petits pots au chocolat, for example.
What wine - if any - goes with ice cream?
It’s not impossible to pair wine with ice cream but it’s not easy. And there are other drinks that match better.
Wines - and other drinks - to match Trina Hahnemann's Scandinavian menu
I’ve thought for a while that Scandinavian food is on the way up so am not surprised to find another new cookbook on the subject from Trina Hahnemann who Telegraph cookery writer Xanthe Clay dubs ‘Denmark’s answer to Nigella’ in the paper today.
Wines - and other drinks - to match recipes from the Ottolenghi Cookbook
The book I’ve been looking forward to most so far this year has just started being serialised in the Guardian today. It’s by Yotam Ottolenghi who founded two exceptional London restaurants and is simply called Ottolenghi: the Cookbook. l love Ottolenghi's food - it’s so generous and big-flavoured, piled high on bright, colourful platters - you can't fail to be tempted by it. It also lends itself perfectly to entertaining for large numbers at home.
What to drink with foraged food?
Mark Hix, a great forager himself, concentrates on recipes you can make from the hedgerow this week in The Independent (now is a good time to go to his new restaurant, I suggest . . . ) so I’m thinking a little outside the box as to what to pair with them. Country wines, made with hedgerow fruits, seem the perfect answer. I don’t know why we don’t see more of them.
Whisky tangerine cocktail and buttered toast
This might sound a wacky pairing (OK, it is) but it’s sooo good I had to pass it on. One for Christmas morning, even.
Vietnamese fish sauce chicken wings and tamarind whiskey sour
It might seem perverse to pick out a cocktail match during a week of drinking stellar wines in Oregon wine country but I’m saving my new thoughts on wine pairing with Pinot Noir for a more wide-ranging piece. And this is a great cocktail pairing
Treacle tart with Ledaig 10 year old malt whisky
Occasionally you come across a pairing so brilliant, so simple that you wonder why you’ve never thought of it before and so it was on Saturday evening.
Tonka bean ice cream and Zoco Pacharan
It’s not often I come across a drink I’ve never heard of but Pacharan or Paxtaran, a Basque sloe-flavoured liqueur from Navarra, is one of them.
Tiramisu and oxidised sweet wines
This doesn’t, I admit, sound a particularly tempting proposition so let me explain. By oxidised sweet wines I mean dessert wines which have been deliberately exposed to air through extended barrel ageing, giving them a complex nutty, treacley flavour.
Steak with an Old Fashioned
Red wine is such an established go to with steak that it’s hard to consider anything else as a pairing but it struck me this week after a few days tasting rum with Philippines producer Don Papa (yes, it’s a hard life … ) that dark rum might also be an interesting match.
Spiced creme brulée tarts and Carthagène de Haut-Gléon
Last week was the London Wine Fair - the last place, to be honest, I expected to find a stellar wine match. (It doesn't feature food.)
Smoked salmon and Deanston Virgin Oak single malt whisky
There were a number of great matches with Deanston’s Virgin Oak whisky up in Scotland last week but unusually I’m going for the most conventional - a starter of (very good) smoked salmon with gravadlax and a tomato and cucumber dressing at Gleneagles hotel - on the grounds that it’s the most useful.
Slow roast pork belly with a ‘Gardener’s Old Fashioned’
Pork and apple is, of course, a match made in heaven but the pairing was taken to new heights for me by mixologist Jack Adair Bevan of The Ethicurean who invented an Old Fashioned cocktail with a twist to go with a dish of slow roast pork.
Sloe gin and Stilton
The port and Stilton combo has become a bit of a cliché. Not that it doesn't work - it's hard to fault - but if you want to really impress your guests and take them out of their comfort zone, serve your stilton with a shot of sloe gin instead. It has much the same brambly flavour as a Late Bottled Vintage port but, despite being stronger, manages to taste lighter, fresher and less alcoholic.
Sliders and juleps
Although you can drink wine with a burger I’m coming to the conclusion that beer and cocktails are a lot more fun and, particularly with the modern American-style ales, have the sweetness to deal with the multiple flavours of today’s adventurous toppings.
Scrambled eggs and sparkling wine
If your New Year breakfast today includes eggs, especially brunch-type dishes such as scrambled eggs with smoked salmon or eggs benedict there’s no better partner than Champagne or other dry sparkling wine.
Roquefort and Lagavulin
Having been on Islay for the jazz festival all weekend I've been thinking about nothing but whisky and jazz but there is as good a combination : Islay whisky and strong blue cheese
Roast lamb with a Douro red
Yesterday we had the family round for lunch and served a 2002 Douro red from Portugal with the main course of spice-crusted roast lamb with garlic and rosemary, roast potatoes (my youngest son managed to put away 15 but remains, annoyingly, as skinny as a rake) and in-season purple sprouting broccoli.
Ribs, bourbon and picklebacks
It’s not often these days that I hit on a totally new discovery but this combination at the newly opened Pitt Cue Co, a southern American-style ribshack is the business.
Pickled herrings with lager and akvavit
If you're not into herrings this match might not seem desperately appealing but I promise you it’s an outstanding combination. It’s prompted by my recent visit to Copenhagen where the Danes eat herrings on an almost daily basis as part of their smørrebrød (selection of open sandwiches).
Pastis and olives
Yesterday we arrived in Arles for the Recontres Arles, a massive annual photographic exhibition that takes over the entire town. Our youngest son Flyn is showing some of his work at a restaurant called Le Corazon so we’re here for the next 10 days or so.
Moqueca and Caiprinhas
Last week our local tapas bar, Ocean, held a Brazilian evening with a talented local Bristol singer Frances Butt who is really into Latin music. (So much so that she has issued an album called The Girl from Wolverhampton - where she grew up though obviously not where her soul lies . . .)
Miso-marinated pork belly and Karasi Sour cocktail
Sometimes I wonder what pork belly doesn’t pair with. It seems to be delicious with so many drinks but even so It’s always intriguing to find a new match.
Miso and malt whisky
I’ve been away in Scotland for a couple of weeks and seem to been drinking more beer and whisky than wine but the standout pairing was with an innovative dish at The Macallan distillery of fermented barley with a confit egg yolk and caramelised yeast which was like a savoury marmitey risotto. (Much tastier than it looks in my particularly rubbish photo).
Margaritas, tacos and tostadas
There are few instances where a national drink goes so well with a national cuisine as tequila and Mexican as I was reminded at the weekend when I tried out London’s latest opening Wahaca. (A deliberately easy-to-pronounce play on Mexico’s foodie mecca Oaxaca)
Korean meatballs with mango, lime and ginger gin
Oooofff, Korean food is spicy! Even when I toned down the gochujang chilli paste in the meatballs I made on Saturday night they were a challenge for most of the wines I tried with them (a characterful Babylonstoren rosé powered through). But the best match by far was a gin and tonic made from Romy's Edition Mango, Ginger and Lime gin, a collaboration between Bristol-based Six O’Clock Gin and Indian food writer Romy Gill.
Jerk chicken and rum punch
Despite the beautiful weather we’ve had over the past couple of days there’s a distinct late summer feel to the air which combined with the fact that the nights are drawing in reminds one - sadly - there aren’t that many evenings left for barbecuing this year. (Unless you’re one of those die-hards who grills all year round . . . )
Japchae and a Happy Ending cocktail
I really think there are some cuisines that work better with cocktails than wine and Korean is one of them as I was reminded at the opening of celebrity chef Judy Joo’s JinJuu last week
Homemade Dundee cake and Midleton Very Rare whiskey
What do you eat with a great bottle of Irish whiskey? Fruit cake might seem a bit frivolous to some and even brand you as, well . . . a bit of a fruitcake, but I can highly recommend it.
Herring and aquavit
This week’s match of the week - herring and aquavit - was paired for me - appropriately enough - by the restaurant Aquavit which has just opened an outpost in London.
Hepple gin and venison tartare
We think of gin even less than whisky as a pairing for food but with the incredible popularity of gin these days - and the need for the many new entrants to the field to create a distinctive image for their brand that could be about to change.
Grilled tuna tart and Camus Ile de Ré Double Matured Cognac
The idea of matching Cognac with any food other than chocolate is still regarded as unconventional - even more so in the case of fish - but I promise you this pairing, the first course at a lunch at Camus, would have blown you away.
Gin and tonic with peppered smoked mackerel
Gin isn’t just an aperitif, it’s also a surprisingly good match for food as I’ve already suggested in this post. Last week I discovered yet another way to enjoy it - with peppered smoked mackerel.
Gazpacho, oak-smoked tomatoes and smoked vodka
I love it when a restaurant lays on an imaginative drink pairing and this was a terrific one from Ben Cooke at Little Gloster just outside Cowes on the Isle of Wight.
Game terrine and London dry gin
I’ve already written about how well game terrine pairs with oloroso sherry. Now I’ve discovered an equally good, if not better pairing: London Dry Gin.
Epoisses and marc de Bourgogne
Epoisses has to be one of the most difficult cheeses to match, not least when it gets to the almost liquid stage shown in this photo (a stage too far IMHO)
Dark chocolate and Cherry Heering
If you haven’t got round to thinking of a suitably romantic dessert for tonight try this simple idea: buy a few gorgeous dark handmade chocolates and truffles and serve them with a frozen shot of cherry brandy. (Don’t worry, it won’t actually freeze, simply turn lusciously cold and syrupy.)
Cured trout with verdita and vinho verde
Raw fish seems to be really popular right now but I had a fascinating variation the other day at Root restaurant in Bristol in the form of some raw Chalk Stream trout, cured in mezcal and dressed with verdita, a Mexican drink which is generally made from lime and pineapple juice, jalapeno pepper, coriander and mint and drunk as a chaser for tequila
Cicheti and an Aperol Spritz
If anyone can make Aperol - the Venetian Campari drinkalike - fashionable it's Russell Norman of Polpo, Polpetto, Spuntino and now Da Polpo - four of the coolest (and smallest) restaurants in London. Admittedly bitters are not to everyone's taste - they are...well...bitter but I find Aperol fruitier and easier to drink than Campari. The traditional way to serve it as as an Aperol spritz topped up with Prosecco and a whoosh of soda water - the perfect way to recover when the Tube is at its hellish steamy worst.
Christmas pudding and cognac
Sometimes the simplest pairings elude you. If you flambé a Christmas pudding with brandy why on earth shouldn’t you drink brandy - or rather cognac - with it too?
Cheese fondue and Chasselas
I was beginning to think we’d managed to skip winter this year before last week’s icy blasts and snow came as a timely reminder we’ve got a good few weeks to go yet. So there’s still time to enjoy one of winter’s great favourites - a Swiss cheese fondue.
Ceviche and pisco sour
I’ve been in Chile for the past week at the World’s Best Sommelier competition and have plenty to report about that but here’s a great non-wine match in the meantime - and a couple of tips about how to make an authentic Pisco Sour.
Ceviche and Pisco Soho
Last week was particularly good for off-the-wall pairings but I'm going to nominate this delicious cocktail as my match of the week.It was at the new Peruvian restaurant and bar, Ceviche and was a wonderfully refreshing mixture of limo aji chilli-infused pisco (limo aji chilli is a native Peruvian pepper) with elderflower liqueur, cucumber, lime, egg white and cracked black pepper.
Oscietra caviar and Galvin at Windows’ White Snapper
Last week was (highly unusually) a big week for caviar - and caviar substitutes which I ate on two successive nights paired with everything from vodka to beer. Decadent or what?
Cheese and cassava croquettes and rum punch
This week's match of the week is a bit random, admittedly, because everything goes with rum punch in Barbados but I wanted to single out these delicious croquettes we bought in the Holders Hill farmer's market.
Bread pudding with Mount Gay XO Rum
As I remarked last week it’s been rum with practically everything since we’ve been in Barbados - or if not rum, Banks beer - so I nearly went for a rare wine pairing - Provencal rosé with tuna poke - as my match of the week.
Blood orange and chocolate with Highland Park 12
It’s not often I come across such a good dessert pairing, let alone one with whisky but here’s a stellar one from L Mulligan Grocer in Dublin which offers whisky pairings with all its desserts
Baron Bigod cheese and Sipsmith orange and cacao gin
I really didn’t know which match to choose from the spectacular 10th anniversary dinner which Sipsmith held in their distillery last week. Most of the pairings were cocktails (I also loved the combination of roast Iberico pork fillet with a Red Cat, an invention of master distiller Jared Brown’s*) but I’m going to go for the line-up of four cheeses which was paired with four different gins
Apple tart and orange wine
Apple tart is a pretty forgiving kind of dessert but here's a brilliant new pairing I found at Casanis restaurant in Bath last week.
Anchovy crisps and a pink Gibson
After hibernating virtually the whole of January I had a run of eating out last week which threw up a number of good matches but this slot is all about discovering more unusual wine and other drink pairings.
Tarte Tatin and Pineau des Charentes
I had some great food and wine matches in Dublin last week but most were predictably good (albarino and seafood, Ribera del Duero and lamb …) so I’m going for this combination from the menu at a brilliant little restaurant called Mae.
Single malt whisky and salted caramel fudge
One of the interesting trends I’ve noticed is the number of English whiskies that are now coming on stream including the Masthouse single malt from the Copper Rivet Distillery in Chatham, Kent I was sent the other day. (In fact there are, amazingly, more distilleries in England than Scotland now!)
Ribs and rum cocktails
Sweet sticky ribs aren’t the easiest thing to pair with wine so why not look elsewhere? At cocktails, for example?
Thanksgiving Drinks: Festive Cocktails, Mocktails and More…
Thanksgiving has long been associated with harvest feasting, but what to drink with the holiday spread? While food may normally form the focus for your drink pairing choices, Thanksgiving - now more than ever - is as much about celebrating togetherness as it is about the turkey, stuffing, cranberries, and pumpkin pie.
How to throw a vodka and zakuski party
A vodka party sounds dangerous, the sort of idea you used to come up when you were a student but think Russian-style hors d’oeuvres, or zakuski as they call them, and you’ve got a great theme for an evening with friends.
3 peachy cocktails to celebrate the 4th of July
Fresh peaches are bang in season right now so use them to make these summery cocktails that I think are quite perfect for this week's Independence Day celebrations.
Win a case of six gins from The Whisky Exchange
We’re guessing that like practically everyone on the planet at the moment you’re a bit of a gin fan so we’ve got an AMAZING prize for you this month. THIS COMPETITION IS NOW CLOSED.
Why the Negroni is the Marmite of the cocktail world
"The Negroni is the Marmite of mixed drinks" writes Ian Cameron. So why does it put so many people - including restaurant critic Jay Rayner - off?
The Unknown Soldier
This theatrical after-dinner cocktail from Simon Hopkinson's latest book Simon Hopkinson Cooks strikes me as the perfect Bonfire Night cocktail once you've put the kids to bed - or indeed for any winter evening you want to show off.
The Hanky Panky: the perfect Thanksgiving cocktail.
We asked our mixologist friends Jared Brown and Anistatia Miller of Mixellany to come up with the perfect Thanksgiving cocktail. This is it.
The Corpse Reviver
"What better drink to toast ghouls and witches (or to drown out all the Hallowe'en nonsense) than a Corpse Reviver No.2?" writes award-winning mixologist Jared Brown.
A deliciously fruity but simple cocktail from Hawksmoor at Home that makes use of in-season raspberries.
The best cocktail bars in Paris - according to the city's bartenders
Paris: the city of lights at the centre of a culture embedded in cheese, revolution and alcohol. We know that some of the world’s best restaurants and wines can be found in these 105km, but where should you go for the best cocktails in Paris? I ventured out and asked bartenders where they drink to discover the city's best bars.
Tanqueray Mexican Collins
I don't often post branded cocktails but this is part of a collaboration between two writers I admire - Anna Jones and Abbie Moulton - who have put together a whole load of clever food and cocktail pairing ideas and recipes called The Modern Cocktail Guide. It's available here as a downloadable pdf
Summer ale cup
A cross between a Pimm’s and a shandy which I concocted a few year's ago for my son Will’s and my book An Appetite for Ale. You'll obviously need to play around with the proportions depending on the fruit cup and the beer you use
I invented this recipe for my alcohol-free book How to Drink without Drinking. It started life as a Pimm's drinkalike but was so delicious with just strawberries I gave up on the other fruit
Nick Strangeway's 'Disco Badger'
Despite the naff name I love the sound of this refreshing orangey beer cocktail created by legendary mixologist Nick Strangeway for Badger Ales. Great presentation too!
Mandorla Sour, Polpetto
It’s been a while since there’s been a new craze in the cocktail world but I’m betting the Mandorla Sour will catch on.
A seasonal twist on the classic champagne cocktail from the team at Roast restaurant in London's Borough Market. Obviously you might struggle to get hold of the hibiscus flower - if so replace it with a twist of orange peel.
How to make the perfect caipirinha
With the World Cup in full swing it's essential to know how to make the Brazilian national drink, caipirinha. Top chef Alex Atala reveals all you need to know . . .
Hawksmoor's Marmalade Cocktail
Unless you've been living in outer Mongolia you can't fail to be aware that the Paddington movie goes on release today. Cue for a marmalade cocktail!
Enoteca Rosso’s White Negroni
Although the negroni is a much-loved classic that doesn’t stop bartenders playing with the ingredients though they tend to keep to the classic formula of gin, vermouth and some kind of bitters - usually Campari.
El Pastor's Pina del Oro
If you're looking for a cocktail to run up for your Cinco de Mayo celebrations try this delicious pineapple and sage-based Piña del Oro from El Pastor in London's Borough market. Perfect with a taco or two.
Dishoom's East India Gimlet
I love this twist on one of my favourite cocktails, the gimlet, from the hugely successful Indian restaurant Dishoom.
Sometimes cocktails seem like just one more thing you have to do when you have people round but this summery cognac one is so easy it's no hassle at all.
9 wine cocktails with a summer twist
Summer is a time not only to drink wine but to indulge in some refreshing wine cocktails. Wine writer Peter Pharos introduces us to a few of his favourites.
4 New Orleans cocktails for Mardi Gras
If you want to celebrate Mardi Gras in style you can do no better than go for one of the classic New Orleans cocktails which, according to my learned friend Jared Brown of Mixellany, are the Ramos Gin Fizz, Hurricane, Vieux Carré and the Obituary.
Kaffir Lime Mojito
One of my favourite recipes from my new book How to Drink without Drinking. I absolutely adore the flavour of kaffir limes which are wonderfully fragrant in comparison to ordinary limes – a bit like a bergamot is to a lemon. They more than make up for the lack of rum in this classic cocktail.
Zünftler Black Forest Cherry Schnapps
If you’re planning to celebrate the start of Oktoberfest this weekend (yes, in September - I *know*) snap up this full-size bottle of Zünftler cherry schnapps from Lidl for just £14.99
Waitrose Heston Fruit Cup
I’ve never been a great fan of Pimm’s so I wasn’t expecting much from the Heston Blumenthal Fruit Cup which has just been launched by Waitrose.
The Pickle House Original Pickle Juice
If you’ve ever been to the great Pitt Cue Co in Newburgh Street, Soho you may well have had a drink called a pickleback - a bourbon washed down with a chaser of homemade pickle juice.
The Collector Vermouth
Not only a candidate for drink of the week but drink of the year, this small-batch Somerset vermouth is one of the most delicious products I’ve come across in 2014.
Shackleton blended malt whisky
I’m not a big fan of buying whisky for Father’s Day - it always seems a bit of a cliché - but this new blended malt from Whyte & Mackay is such a great bottle it’s an absolute must for any whisky-loving dad (or mum, come to that!)
RinQuinQuin à la pêche
I love old-fashioned French aperitifs but the name of this Provençal one makes it doubly irresistible. And the peach flavour makes it perfect for this time of year.
Redbreast Single Pot Still Irish 12 y.o. Whiskey
How many Irish whiskies can you name? Jameson, I’m betting - and maybe Bushmills although they’re north of the border. I always like the idea there's a whiskey called Paddy though to be honest it isn’t much cop.
Noilly Prat Ambré
There’s nothing like hearing a bottle is impossible to get hold of to make you want to buy it so the news (via Jared Brown of Mixellany) that Noilly Prat Ambré was no longer available in the UK made me instantly snap one up here in France when I spotted it on the shelf.
Japanese gin - but oddly not from Japan
Ask the man in the street where Japanese gin comes from and he’d look at you pityingly. "Japan, of course!" But actually this 42% ultra-premium gin comes from Cambridge, England.
Heston’s Lazy Sunshine Gin
What to make of Heston’s Lazy Sunshine Gin, his latest collaboration with Waitrose?
Dunville’s Very Rare Old Irish Whiskey
If you’re looking for a whiskey to celebrate St Patrick’s Day try to get hold of a bottle of Dunville’s Very Rare Old Irish whiskey.
Drink of the week: Warner Edwards Harrington Sloe Gin
If you’re going to stay with someone - or even just have a meal with them - over Christmas, it’s good to take along a bottle of some kind and if you don’t know their taste in wine why not make it gin?
Dappa Grape Marc Spirit
I confess it was the name that hooked me on this week’s drink of the week, Dappa being Devon’s answer to grappa.
Gin of the month: Audemus Esprit d'Eté
If you've developed a bit of a collector's habit when it comes to gin here's a truly limited edition one of which only 200 bottles were originally made
Aldi Ballycastle Irish County Cream
If you’re a fan of Bailey’s you’ll be unable to resist this ridiculously moreish Irish cream liqueur at a fraction of the price.
5 great whiskies for Burns’ Night (and other occasions)
Given that it’s Burns Night what other bottle could I feature but whisky? And as I couldn’t make up my mind which one here are five!
Indulgent chocolate drinks for Easter
Why should the kids have all the fun at Easter? These days there are a number of indulgent chocolate-flavoured liqueurs and wines that make up for being (almost) too old for an Easter egg.
The Ivy Gin and Fevertree clementine tonic
It’s two for one in the bottle slot today - a terrific new gin and the perfect matching tonic.
Feeney’s Irish Cream Liqueur
If you’re not a fan of whiskey or the black stuff* there’s another way you can celebrate St Patrick’s Day this week and that is with Feeney’s Irish cream liqueur.
Cognac, cheese and trigeminal sensations
This week I’ve been on my first visit to Cognac, a place - and yes, there is an actual town of that name - I’ve never managed to get to during the 22-odd years I’ve been writing about drinks.