GREAT COCKTAIL AND FOOD PAIRINGS
Gin-based cocktails work beautifully with meat-and-cheese boards or other starters. Herbaceous notes cleanse and refresh the palate, making a Martini (page 46) a lovely alternative to wine when you’re snacking on fatty foods. Next time you serve charcuterie or pâté, try the Hi Ho Cocktail (page 103).
Bright, citrusy drinks love seafood. Next time you’re serving grilled fish, ceviche, or a plate of oysters, pick a cocktail with plenty of lemon or lime. Whip up a Bramble (page 178) with seafood paella.
Big brown liquor-based drinks with flavors of caramel, raisins, and toffee go with roasted meats and can work with grilled vegetables, especially those on the sweet side (yams, acorn squash, etc.). Try a Saratoga (page 41).
Sweeter cocktails offset the intensity of salty and spicy foods. Try a Cuba Libre (page 109) or an Old Fashioned (page 28) with bar snacks or a Reuben sandwich. Make a Rum Runner (page 188) with Thai green curry. Check out our Tiki Takeout cocktail list (page 191).
Bitter drinks, such as those containing amaro or Campari, are versatile aperitifs and digestifs—perfect for complementing or contrasting flavors. Explore them with melon, meats, sandwiches, even dessert. Also, consider drinks with a touch of bitterness when serving greasy and salty foods, such as a burger and fries.