Summer Cocktail Ideas: Forget Wine, The Hip Kids Now Pair Food With Cocktails
Summer Cocktail Ideas: Forget Wine, The Hip Kids Now Pair Food With Cocktails
Emma Sleight
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Would you order your caviar with Sidecar or match those fava beans with a fine Caipirinha? Forget fruity whites and full-bodied reds, this year cocktail mixologists are trying to persuade diners to ditch the wine in favour of a new brand of bespoke cocktails tailor-made to compliment food.
As the gap between the kitchen and the bar narrows, cocktails are taking on more of the flavours that you'd ordinarily associate with food such as herbs, brine, pepper and smoked alcohol.
Cocktail trends for 2013 are heading towards reduced alcohol, sophisticated and drinkable cocktails that you can sip at brunch or dinner as opposed to a two-for-one glass of alco-punch designed to be downed on a night out.
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This is all good news for anyone who is allergic to the tannins in wine and is looking for something with a bit more pizzazz than a gin and tonic with their al fresco lunch this summer.
However, when it comes to a three-course dinner in a restaurant, like thousands of others I automatically find myself reaching for the wine list, with cocktails firmly resigned to role of apéritif or digestif.
Paolo Basso, who was crowned Best Sommelier in the World in 2013, explained our love affair with wine and food as a matter of history and territory: "Wine goes well with food because there have been several hundred years that the two elements have tried to adapt to each other and the most successful regional pairings are a testimony. One key to success is to make the two products represent a territory."
"When a consumer drinks a wine, he take an imaginary trip to the land of production." Paolo Basso
"I agree that you can create cocktails that can match well with food. You have just to be careful to find the same intensity of taste, a harmony of flavours, the correct presence of sugar and an alcohol level which is pleasant. Maybe with the cooperation of a chef who would be adapting their recipe to the drink."
One champion of food and cocktail matching is mixologist Leon Dalloway from London Bar Consultants.
"Cocktails are forever evolving, savoury cocktails have recently come back in a big way. The martini & red snapper have been around for a long while but bartenders are willing to try new things to stimulate the savoury palate now."
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"Beer also works wonderfully with food as do cocktails. The great thing with cocktails is that the bartender can tailor the drink there and then to match with the course being served." Leon Dalloway
Dalloway recently teamed up with Jason Atherton's restaurant, the Pollen Street Social to celebrate the launch of Martin Miller's Gin by hosting a cocktail and food pairing event.
Through matching intricate, Michelin-starred dishes with cleverly constructed cocktails, they were out to persuade their diners that there's more to drinking than a glass of red with red meat and a glass of white with seafood.
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Cocktail and food pairing
Gambas Tartare & "Fizz"(01 of04)
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The Asian flavours of chopped prawn sashimi and kaffir lime were offset with a combination of peach bitters, elderflower liquor, cucumber water, un-oaked chardonnay and Suze bitters completing the 'holy trinity' of flavours for gin - cucumber, elderfower and peach."Fizz"35ml Martin Miller's Gin10ml Cucumber water10ml Chase Elderflower liquor1 dash Fee brothers Peach Bitters50ml French Chardonnay (credit:MMG/Pollen Street Social)
Colchester crab & "The Lady"(02 of04)
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Head chef at the Pollen Street Social, Ross Bryans, constructed a summery, delicate tower of Colchester crab, Nashi pear, cauliflower with sweet n' sour dressing and peanut powder, which was paired with a take on a classic cocktail using Umeshu plum sake, the German liqueur Kümmel, gin, lemon and egg white. "The Lady"35ml Martin Miller's Gin10ml Umeshu5ml Kummel20ml Lemon juice1 Egg white (credit:MMG/Pollen Street Social)
Salt marsh lamb & "Rouge"(03 of04)
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Dalloway matched the umami of the main with an innovative cocktail creation that blended gin with dark miso paste and walnut bitters, a roasted tomato syrup and a dash of Cabernet Franc. The end result was a surprisingly agreeable substitute to red wine, served in a Martin Miller's branded magnum wine bottle."Rouge"35ml Martin Miller's Gin5ml Miso paste2 dash Fee Walnut bitters15ml Roast Tomato Syrup20ml Cabernet Franc (credit:MMG/Pollen Street Social)
Bergamot meringue, lemon Verbena and olive oil gel & “Coffee”(04 of04)
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This delicate desert of citrus and herbs came with a faux, cold cappuccino made of gin with malt syrup, espresso liquor, chocolate bitters and egg white. "Coffee" 35ml Martin Miller's Gin2 dash Bitter Truth Chocolate bitters25ml Malt extract syrup12.5 ml Espresso syrup1 Egg white (credit:MMG/Pollen Street Social)
Those worried about their alcohol intake might want to steer clear of drinking four cocktails in a row as you're more likely to go over your daily unit allowance by sipping individual cocktails than you are sharing a bottle of wine over a meal. I must admit that after the desert cocktail and a Negroni digestif, my head was spinning from the sheer number of flavour combinations, not to mention the alcoholic content of nearly five gin cocktails.
On closer inspection however, thinking that there's more alcohol in cocktails might be purely psychological as according to in-the-spirit.co.uk, the average spirit-based cocktail equates to about 3 units of alcohol while a large glass of wine has about 3.5 units.
Cocktails also contain fewer calories than wine - providing you avoid the cream-based varieties - with a standard cosmopolitan containing 99 calories and a mojito around 110, while a glass of shiraz packs 250 calories and a large glass of pinot grigio has 195.
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Obviously not everyone can have a skilled mixologist on hand every time they cook their dinner, but there are a few quick and easy, classic cocktails that match well with everyday summer ingredients like the ones below.
Summer cocktails for food
Caipirinha(01 of06)
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The fresh, zesty flavours of a Caipirinha, using the Brazilian spirit Cachaca, match perfectly with sushi and wasabi, fish and especially well with another South American speciality: ceviche - raw, marinated fish in lime juice and chilli.Caipirinha1½ limes3 tsp white sugar65ml Cachacahandful crushed ice Muddle the limes and sugar in a tumbler, pour over the Cachaca and add the ice, shake and serve. (credit:Getty Images)
Negroni(02 of06)
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A classic italian, gin-based Negroni goes fantastically well with an Italian platter of food and strong, Mediterranean flavours like cured prosciutto, salami, olives, breads, sun-dried tomatoes and strong cheeses like pecorino or milld mozzarella.Negroni1 part Gin1 part Martini Rosso1 part CampariCombine all ingredients over ice, stir and garnish with a citrus slice. (credit:Getty Images)
Mojito(03 of06)
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The classic rum-based Mojito matches well with sweet and tropical or spicy and savoury flavours. Try pairing it with Mexican tacos or tortillas or a fruity desert like a mango or lemon tart.Mojito2 parts rum1 part lime juiceSoda waterMint sprigsIce Lime slice1 teaspoon sugarMuddle the mint and sugar together, add the rum and lime juice and pour over the ice. Top up with soda water. (credit:Getty Images)
Vanilla Martini(04 of06)
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This sweet but punchy cocktail cuts through peppery flavours and salty dishes and compliments herby, spicy ingredients like watercress or goats cheese perfectly. Alternatively serve it as a desert cocktail with creamy, fruit based puddings.Vanilla Martini3 handfuls ice350ml vodka1 teaspoon vanilla extract100ml Grand Marnier100ml sugar syrupVanilla pods Combine the ingredients in a jug, mix well and strain into martini glasses and top with split vanilla pods. (credit:Getty Images)
Moscow Mule(05 of06)
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This refreshing, gingery vodka classic stands up well to spicy, oriental flavours like sweet and sour Chinese food, sticky ribs or curries.Moscow Mule300ml vodka100ml lime juice750ml bottle ginger beerTo make a pitcher, pour the vodka and lime juice over ice and thin lime wedges and top up with ginger beer. (credit:Getty Images)
Bloody Mary(06 of06)
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The spice of a Bloody Mary combined with an earthy tomato base goes beautifully with seafood. Try pepping up a prawn cocktail or plate of oysters with a Bloody Mary made with plenty of Tabasco.Bloody Mary50ml vodkaTomato juiceSalt and pepperTabasco sauceWorcestershire sauceIce, lemon and stick of celeryFill a glass with ice and pour over vodka. Top up with tomato juice, season with salt and pepper, a couple of shakes of Tabasco and Worcestershire sauce, a squeeze of lemon and a stick of celery. (credit:Getty Images)
Martin Miller's Gin is now available from Sainsbury's, priced at £24.99