For effective food and drink pairings, you need to balance levels of sweetness, acidity, fat and salt while knowing how to handle bitterness, spice and other strong flavours. It also pays to understand the benefits of texture, temperature and intensity of flavour. Quite a lot to juggle, we think you’ll agree.
Why spirits and cocktails can be better for pairing than wines
Good classic cocktail pairings can either contrast or complement flavours in a food dish. With wine, there are so many labels to choose from within any one variety. We know that Malbec goes great with steak, but which Malbec goes perfectly with your steak and the way you like it seasoned?
By choosing cocktails in your food and drink pairings, you can control the balance of flavours to a much finer degree. So, without further ado…
The roast dinner can be the main event at a family reunion, so you need something equally as special to complement it.
We have selected two of our favourite gin cocktails and a Balvenie 14 Caribbean Cask whisky to pair perfectly with either roast chicken or pork.
Roast pork with Hendrick’s Gin Orchard Collins
Pork and apple are two flavours that work wonderfully together, so why not take it to the next level with a refreshing Orchard Collins? This gin cocktail features apple cider and ginger beer, making it a natural pairing for roast pork.
- 50ml Hendrick’s gin
- 25ml apple cider
- 25ml fresh lemon juice
- Ginger beer
- (optional) 3 thin slices of apple to garnish
- Combine the gin, cider and lemon juice in a tall glass filled with ice and top with ginger beer before stirring.
- Finish by adding three thin slices of apple to garnish.