This document discusses pairing food and cocktails to create unique dining experiences. It provides several examples of specific cocktail and food pairings, including a smokey margarita paired with smoked foods, a watermelon and basil mojito paired with light foods, and an Earl Grey tea punch paired with shortbread. The document emphasizes experimenting with flavor profiles, textures, temperatures and other sensory elements to find pairings that complement each other. It also encourages drawing inspiration from global food and drink trends and traditions from places like Italy, Mexico and Japan.

1. DARE TO PAIR FOOD & COCKTAILS
GEORGIE BELL
LUXURY MALTS AMBASSADOR, DIAGEO

2. Convenience
+
Cultural
+
Company/meeting others!
+
To feel special/to be served
+
Intrigue
=
AN EXPERIENCE
Social, Atmospheric, and Flavour Driven
Why eat out?
It’s more than just escaping the washing up

3. Key Questions
How can you challenge the conventional
notions and boundaries of the dining
experience?
How do you make your mark?
How do you stand out?

4. "Finally restaurants are hiring talented bartenders with great palates, who understand
balance, depth, and complexity"
Move Over Wine
• Set flavours
• The obvious choice
• The fail safe
• The traditional
Cocktails = The Future
• Flexibility/Double the fun
• A United Team
• Experimentation + easy on the $$
• Uniqueness

5. Wine “Rules”
- Weight
- Flavour Intensity & Character
- Acidity
- Salt
- Tannins & Texture
- Sweetness
And in drinks – the same rules apply

6. Aperitivo – Italy’s happiest hour!
‘Twist on a Classic’ G & T
50ml Tanqueray Gin
+
Bolt On Flavour
15ml Blood Orange Juice, Elderflower Liqueur,
Pomegranate Juice, Perry
+
Bitters (?)
Grapefruit; Orange
+
Mixer
Tonic – (Flavoured?). Soda.
+
Garnish
Pink Grapefruit/Lemon/Blood Orange Wedge;
Rosemary/Thyme Sprig; Olive ; Juniper Seeds;
Coriander

7. Classic Negroni
25ml Tanqueray Gin
25ml Campari/Bitters
25ml Sweet Vermouth
Stir over ice – Strain over block ice
Garnish
Orange Twist
Grapefruit Twist

8. Mexican
Paloma
50ml Don Julio Blanco,
50ml Grapefruit Juice;
12.5 ml Lime juice;
Top with Soda;
Salt Rim.
Food
The citrus in the drink will cut through fattiness:
• Taco’s with fresh tomato & Jalapenos;
• Nachos – as a sharing dish you can make up a pitcher of Paloma
to go with this ‘nibbling’ course.
• Quesadilla – melted Chihuahua cheese, papaya & mango salsa
• Cochinita – braised pork belly with papaya, mango & mustard
salad
• Tuna Tostadas with pink grapefruit and coriander

9. Smokey Margarita:
50ml Don Julio Reposado
25ml Lime Juice
15ml Agave Nectar
Garnish: A dusting of Smoked Paprika & a lime
wheel.
Food
Smoked drinks work well with smoked foods,
• Chipotle
• Smoked Pulled Pork
• BBQ

10. Watermelon & Basil Mojito
50ml Ketel 1 Vodka
6-8 Basil Leaves
Fresh Watermelon
25ml Lime Juice
15ml Sugar syrup
Soda. Muddle & Build over Crushed ice.
Food
Lightweight food with Lightweight drinks; and again a cooling
effect for spicier foods
Ceviche
Seabass – Red Onion – Lime Juice – Chilli – Sea Salt – Coriander
– Tomato
The Birdcage Cocktail
(Panda and Sons, Edinburgh)
Johnnie Walker Gold Label Reserve
Rhubarb and Lemongrass Shrub
Aperol
Angostura Bitters
Smoked with a Cinnamon & Clove mix

11. OYSTERS
Cold Water – Briny/Maritime
Gibson
Tanqueray Gin + Dry Vermouth. Garnished with a
silver skin onion
Straight Scotch
Warm Water – Fruity/Creamy
French 75
Tanqueray + Lemon Juice + Sugar Syrup +
Champagne
Alaska
Tanqueray Gin + Yellow Chartreuse + Orange Bitters

12. Bailey’s Flat White Martini
50ml Baileys Original Irish Cream
25ml Smirnoff Vodka
25ml Espresso

13. An after-hours 8 seater cocktail bar at
Dominique Ansel Kitchen, New York City
Cocktails by Jim Meehan
Desserts by Dominique Ansel

14. Foodpairing® for Rum Zacapa
23

15. 1. Aroma profile
of
Rum Zacapa 23
Main aroma
descriptors:
- Malty
- Earthy
- Fruity
- Vanilla
- Caramel

16. 2. Foodpairing® tree of Rum Zacapa 23
The Foodpairing ® tree shows a selection of food pairings with Rum Zacapa 23. The closer to the
center, the better the match.

17. Tomato and plum salad, chocolate crumble
and yoghurt sorbet

18. Chocolate brownie with panna cotta, peach and tarragon

19. Foodpairing® for Rum Zacapa
XO

20. 1. Aroma
profile of
Rum Zacapa
XO
Main aroma
descriptors:
- clove, spicy
- Earthy,
roasted
- Fruity
- Malty
- Cinnamon

21. 2. Foodpairing® tree of Rum Zacapa XO
The Foodpairing® tree shows a selection of food pairings with Rum Zacapa 23. The closer to the center,
the better the match.

22. Chocolate mousse with
banana and licorice

24. Lemongrass flavored rice pudding,
blueberries and coconut sauce

26. Chocolate parfait with beetroot,
raspberry and black olives

28. Big Group? No problem…enter the sharing cocktail!
Scandal Room – PUNCH @ The London Edition Hotel
Tea Food Punch
Earl Grey - black tea & pure
bergamot oil
Classic shortbread base topped
with Earl Grey flavoured butter
cream
Teddy Hook Punch
Martini Gran Lusso, Grappa,
Lemon Juice, Early grey Tea,
Basil Water, Sugar
Integrated Flavours = Earl
Grey & Citrus
Japanese Sencha – Smooth,
rich taste of buttered
asparagus
Lightly cured salmon diced and
seasoned with a miso glaze
sandwiched in crispy pastry,
topped with caviar
English Milk Punch
Cognac, Rum, Somerset Cider
Brandy, Sencha tea, lemon
juice, pineapple, spices, milk
Texture – Silky smooth
punch with crisp flavours
to balance the savoury-
ness of the tea & food
Jasmine Tea – sweet, with the
scent of fresh jasmine flower
Jasmine infused chocolate
ganache in a pastry case,
finished with a sprinkle of sea
salt and jasmine flower
Edition Punch
Gin, Lemon Juice, Oak Moss
Syrup, Orange Blossom Water,
Jasmine Tea
Integrated flavours –
Jasmine!
Chamomile Tea
Rich, aromatic and calming
Lincolnshire poacher
shortbread topped with
seasoned whipped cream
cheese and dusted with
camomile tea powder
Closer to God Punch
Mezcal, Cocchi Americano,
Vermentino, Lime Juice, Lemon
Sherbert & Chamomile Soda
Chamomile featured
throughout

29. Use Logic
Think about associations of flavour…Olive Oil & Lemon; Butter Sauce with vanilla
Compare & Contrast
A cocktail can complement a dish by either matching or contrasting its flavour
Barbeque + Bourbon = smoke on smoke
Spicy Tuna roll + Cucumber-Watermelon fizz = contrast = cooling effect
Herbs!
Herbs are a great way to bond cocktails with food – even as just a garnish
Tequila + Sage Gin + Rosemary
Pick your battles! Enhance, don’t compete
The same as wine…you wouldn’t serve a Bordeaux with sushi – so don’t serve a Manhattan with sushi
Texture
Tomato juice - apple juice – soda – all different bodies.
Just as you would serve a sauterne with dessert, consider the same ‘body to body’ matching for cocktails
Experiment!
There are no rules! All that matters is a pairing that works!
TIPS OF THE TRADE

30. Mortlach Rare Old
Orchard fruit, orange, vanilla, spice, game/iron
(umami),
duck, salad, beetroot, spices, orchard fruits,
tuna, shellfish
Mortlach 18
Dark Chocolate, Leather, Burnt Orange, Rich
Fruit, Aromatic Spices, Tobacco
venison, duck, beef, pork
Mortlach 25
Perfumed, floral – rose, sandalwood, jasmine –
creamy – delicate – elegant
white chocolate, floral (rose), citrus,
pistachio– light, delicate & elegant
The Beaumont, London
Duck Terrine, served with a Waldorf Salad
*
Beef Wellington with Madeira Sauce
*
Vanilla Pana Cotta/Vanilla Cheesecake
The Brief The Result
THE BRIEF
Hotel Lydmar, Stockholm
Roe on soured cauliflower crème, pickled herring, quail
egg, rye bread croutons and dill
*
Beets from Gotland, with smoked duck breast, roquefort
cheese, rosemary and brown butter.
*
Grilled rib-eye steak, shallots sauce, potato terrine,
smoked marrow butter and asparagus from Gotland.
*
Goat cheese au gratin with honey, pomegranate and
roasted pine nuts.
*
White chocolate cheesecake with berries and a compote
of dried fruits

31. Eins44, Berlin
Roulades from the pigeon & quail with pointed
cabbage and poppy
Saddle of venison, hay-jus, parsnip, carrot
Pickled pear, nougat-bar, whiskey mousse
Norway (Private Dining)
Langoustines, Norwegian-garlic butter with grilled
watermelon
*
Mortlach flambéed pepper crab with chilli, garlic,
scallions, cilantro and sesame
*
Crunchy salmon and tuna tartar with avocado and
cucumber.
*
Tataki of whale with teriyaki and horseradish cream
*
Smoked duck breast with figs and gorgonzola, asparagus
beans / asparagus whiskey glaze
*
Kid (goat) - konfitert, rillette, artichoke puree,
skorsonerrot, artichoke ships
*
Mini chocolate fondant with Mortlach fudge, espresso
mousse

33. The Tippling Club, Singapore
Set Menu + Cocktail/Wine Pairings

35. I think my favorite as far as a pairing
would be is the Veggie Broth. The
cocktail is an olive oil washed Green
Chile Vodka from St George, Fino
Sherry and a green broth that we make
out of radish tops, carrot tops, leeks,
green onions, celery and parsley. We
serve it with chilled crudite of radishes,
celery and carrots. I think the
interesting aspect of that pairing to me
is not so much about the flavors, but
the temperatures. Having the warm
broth with cold veggies is such a
pleasing contrast in temperatures of
similar flavors.
Katie, Bar Manager

36. How?
Just in/We recommend
Feature Menu
‘Bolt On’
Themed Brunch
Closing Techniques
Menu placement. 2 become 1…

37. Why!
A new experience that they can’t
recreate at home
A point of difference
More sales
=
$$$$$$$$$$$$$
Fitting with Global Trend s