What would you reach for to accompany a meal of steak or fish? While wine might be the instinctual drink of choice, next time, consider classic cocktails. Yes, spirit-based libations can be complicated to pair with food because of their diverse ingredients and wide range of flavors. But those very same attributes give them more potential to enhance a meal in unexpected and exciting ways. Let's dive into pairing options that you can recommend to your customers.
The Best Pairing for an Old Fashioned: Steak
A California Cab and a steak are a famous couple, but try an Old Fashioned next time. The classic cocktail with a steak will transport you to a 19th-century chophouse—or a Mad Men–era power lunch. The sweetness from the Old Fashioned enhances the umami flavors of the meat, while the bitterness of the cocktail balances the smokiness of the char. Though the spirit-forward cocktail is versatile and balanced enough to accompany many cuisines, it really shines with a rich Wagyu. A fatty Japanese A5, lightly-seared for a minute or two, will make your Old Fashioned taste ethereal.
The Best Pairing for a Whiskey Sour: Fish and Chips
A whiskey sour is a complex, refreshing cocktail when made correctly (hold the sour mix and use fresh citrus, of course). Some believe there’s no better complement to a platter of perfectly crisp fish and chips due to its simplicity. There’s a tug and pull on the palate, with a significant sweet and savory balance. After digging into hot, salty fish and fries, you might instinctually reach for a lemonade, but a whiskey sour one-ups that combo every time, providing the bright citrus notes with a sweet punch from bourbon. Temperatures matter, too. A piping-hot dish often pairs well with a frosty cocktail.
The Best Pairing for a Manhattan: Roast Chicken or Pork
A Manhattan can be overwhelming at first taste, with its strong, bitter and herbal profile, plus pepperiness from the rye whiskey. A neutral meat that’s savory and fatty, like a chicken thigh or a porchetta, pairs well with the Manhattan. The cocktail’s booziness complements the fat while its bitterness cleanses the palate. When pairing, pay attention to the drink’s subtle fruit undertones courtesy of the vermouth. The spirit brings out specific flavors in marinades, like citrus.
The Best Pairing for a Mint Julep: Roast Lamb
A mint julep isn’t just for the Kentucky derby. Made well, this is a wonderful cocktail for home dining. Roast lamb and mint are a tried-and-true British culinary combo, with the latter often served as an accompanying sauce, chutney or jelly. Opposites are at play. Fragrant mint awakens senses and makes lamb taste even more succulent since its herbaceousness cuts through the richness of the gamey meat. The sweet of the mint is a perfect complement to the savory sear of the lamb. Instead of a large rack of lamb, try something more delicate such as lamb lollipops. Dial up your julep with mint bitters in addition to mint leaves.
The Best Pairing for a Sazerac: Duck Confit or Gumbo
The Sazerac holds a special place in New Orleans lore. Though it was originally made with French Cognac, bartenders later turned to rye whiskey. Because of its relative neutrality in terms of sweetness and temperature, some bartenders treat their Sazerac as an entree cocktail rather than drinking it with an appetizer or dessert. Some favorite pairings include classic French duck confit or Creole or Cajun gumbo or etouffee, but ultimately, any gamey meat like venison, duck or lamb could work. This cocktail will clean the palate thanks to the Cognac’s restrained notes of baking spices, stewed stone fruits and nuttiness, while rye brings a pleasant complementary spiciness. The anisey flavors of the absinthe wash and bitters bring aromatic notes to mild meats.
