Matching food with cocktails
Posted 23 March 2004 - 09:44 AM
From my experience, the best cocktails with food tend to be from the "sour" family, as long as they aren't made too sweet. I guess it's the acid. Mojitos also seem to be pretty good with a variety of snack food. But I find Martinis and Manhattans very difficult with food.
From the food side, I think too much spicy heat can fight with the alcohol in the drinks, so I try to avoid that.
Other than that, I haven't gotten too far, or had any specatcular successes.
Do you experiment much with foods and cocktails? Any tips?
Janet A. Zimmerman, aka "JAZ"
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Posted 23 March 2004 - 10:15 AM
The first dinner of this kind I ever had was put together by Dale Degroff when he was at the Rainbow Room--it was spectacular. It's important to try to serve drinks that aren't too strong, though. And long drinks such as a Singapore Sling work well since they are "gulpable." Sometimes we'll adjust recipes to make the drinks gulpable:
Try 1/3 of a Margarita in a collins glass filled with ice, and topped off with tonic water. This works well with spicy foods.
The Blood and Sand, usually made with equal amounts of scotch, sweet vermouth, cherry brandy, and orange juice, can be modified if you serve it in a highball or collins glass, pouring far more orange juice into the glass than the other ingredients. This drink works well with red meat or game.
One more example is the Pompier Highball--dry vermouth, cassis, and club soda. This works well alongside salads with vinaigrette-type dressings.
Posted 24 March 2004 - 06:22 AM
Posted 24 March 2004 - 07:01 AM
Also... some high end restaurants (Trotter's in Chicago, for example) are deciding that they will not serve before-dinner cocktails because the alcohol "dulls the palate." What's your take on this? My personal experience at the whiskey dinner as well as the known anaesthetic effect that alcohol can have on the taste receptors leads me to believe that a glass of vodka would probably not be the ideal accompaniment to a subtle and nuanced meal, but I also think any such effect is short lived and that one cocktail isn't going to carry through the entire dinner.
Posted 24 March 2004 - 07:09 AM
Also... some high end restaurants (Trotter's in Chicago, for example) are deciding that they will not serve before-dinner cocktails because the alcohol "dulls the palate." What's your take on this?
Well, so much for the Italians and their Negronis!
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Posted 24 March 2004 - 07:14 AM
My biggest problems with whisk(e)y dinners is that the chef has to come up with 4 or 5 courses, all of which match whiskey. And even though whsikeys can differ drastically, there's still one basic taste there. If you pair cocktails to food the chef has a much broader range to choose from. At Painters we simply let the chef compose the dinner, then we come up with drinks to match each course.
As for spirits dulling the palate, well, I guess that's true, but I don't think they detract too much from the food.
Posted 24 March 2004 - 07:17 AM
Posted 24 March 2004 - 10:40 AM
Posted 24 March 2004 - 01:08 PM