It's really nice to see that people have finally started enjoying and appreciating spirits like spirits should be... and not just in shots.
Taking part — together with Chef Alex Cooper — in the underground food pairing was our way of showing how not only wine but also spirits can be a great match with food, uniquely enhancing its flavour profile.
Whereas wine can coat the mouth, Whisky and other spirits seem to absorb the fat in food, effectively washing the palate. In return, the richness of the food softens the taste of the spirit. This give and take keeps us coming back for more.
We think we succeeded gloriously and now it's time for you to try it at home, and come up with your own pairing ideas.
Another version of a Tequila shooter — an amuse-bouche, where prawn-tempura is used instead of the salt and salsa instead of lime/lemon. And finally mango, as a substitute for orange.
Three characteristic Bourbon flavours in the spotlight — popcorn, maple syrup and banana — to enhance the Bourbon profile.
A strong Whisky accompanied by a flavour-intense dish—Chicken Balmoral and garlic mash, a traditional Scottish meal.
Ginger cheesecake, German apple crumble with cinnamon and finally vanilla sauce. Everything to enhance the flavours of RedLeg's Jamaican vanilla, ginger and cinnamon.
Jelly made of tonic and Gin, macerated cucumber carpaccio and a secret white powder (of your choosing, khm).
Dip the jelly in the white powder, sip some Monkey 47 and finish it with cucumber.
These 5 food and spirits pairings will serve as a nice change-up from the mundane, they are certain to impress your friends, or a special someone perhaps.
Do you have a favourite food & spirits combo? Share it in the comments below.