By Marie-Antoinette Issa.
Just like wine, matching the characteristics of your favourite cocktail with a complementary dish can enhance both the drinking and dining experience. In this guide, Julene Andres, Manager at Sydney’s Bar Lucia shares her expert tips on the best food and cocktail pairings, to help you become a master of mixology and culinary harmony.
Focus on flavour:
To start, when pairing cocktails with food, it's important to consider the flavour profiles of both the drink and the dish. With most mixologists generally agreeing there are two ways you can go with cocktail pairing – similar or contrasting flavours.
For example, a spicy cocktail - like a chilli margarita - or a robust and complex cocktail (like a Manhattan) pair well with bold grilled meats. While, on the other hand, a fruity and refreshing cocktail, like a gin and tonic complements light and delicate dishes like seafood or salad.
Don’t be afraid to experiment either! Contrasting flavours and textures when pairing cocktails with food can also deliver a delicious surprise. For example, try sipping on a creamy cocktail like a pina colada alongside indulgent fried chicken to create a delicious contrast of flavours and sensations.
Ultimately, your aim is to create memorable flavour combinations that tantalise the taste buds. The key is to find a balance between the flavours of the beverage and the bites.
Sugar is sweet, lemon is sour…balance both for perfect cocktail power:
Regardless, it’s also important to pay attention to the sweetness and acidity levels of both the cocktail and the food. For example, cocktails with high sugar content may overpower subtle flavours in savoury dishes. While those with high acidity can cut through rich and fatty foods, cleansing the palate between bites.
Finding the right balance between sweetness and acidity can enhance the overall dining experience, allowing both the cocktail and the food to shine.
Consider regional pairings:
Exploring regional pairings by matching cocktails with cuisines from the same geographic region can create a cohesive dining experience that celebrates the flavours and traditions of a specific culture or cuisine.
For example, pairing a caipirinha with Brazilian dishes like feijoada or seafood stew can transport you to the streets of Rio de Janeiro. While matching an Aperol spritz with Italian favourites like pizza or pasta can evoke the vibrant flavours of La Dolce Vita.
Regional pairings allow you to experience the true essence of a cuisine, enhancing both the cocktail and the food.
Spotlight seasonality:
Finally, take advantage of seasonal ingredients when pairing cocktails with food. Pairing a refreshing cucumber or watermelon cocktail with light and summery dishes like salads or grilled seafood in the warmer months can create a refreshing and invigorating dining experience.
On the other hand, matching a rich and warming cocktail like a Hot Toddy with hearty and comforting dishes like soups or stews in the colder months can provide comfort and warmth on chilly evenings.
By incorporating seasonal ingredients into your cocktail pairings, you can enhance the overall dining experience and create memorable flavour combinations.
A crash course in food and cocktail pairings:
With all the above in mind, Julene offers the following suggestions based on some specific menu items of the Bar Lucia menu, to bring her masterclass in mixing your dinner and drinks to life.
•Oysters with Vermouth: both are aperitivos and can work to open the appetite, making them a perfect pairing to start a meal.
•Tomato-based dishes with Vodka Martini: the dryness of the martini complements the intense flavours of tomato-based dishes, like the pan tumaca (rye sourdough topped with tomato), enhancing its taste.
•Seafood dishes with a gin-based beverage: Bar Lucia’s take on a classic gin and tonic, the Sevilla cocktail complements the lightness of tapas-style, seafood dishes - including the tuna tartare, garlic prawns and crab croquetas - to create a harmonious pairing.
•Meaty mains with whisky sour: the sourness of this cocktail serves as a perfect transition to the meaty main course - which features dishes such as ox tongue skewers - to balance the flavours.
•Vegetarian dishes with Sangria: the signature Spanish red wine-based cocktail enhances the flavours of the dish, like the eggplant pastel to create a balanced and satisfying pairing.
•Basque cheesecake with Montenegro: finally, a balanced digestive offers a perfect blend of sweetness and bitterness to complement the dessert.
Ultimately, Julene believes that mastering the art of pairing cocktails with food requires creativity, experimentation and an open mind - and palate!
