There has been an increasing interest in pairing food with wine for many years now and whisk(e)y is starting to get a look-in, too, but what about other spirits such as gin and vodka? What about moving beyond pairing spirits on their own to pairing them in mixed drinks?
Kay Plunkett Hogge’s new book, “Make Mine A Martini”, is a cocktail book that starts to look at this. It features “130 cocktails and canapes for fabulous parties”. I’ve picked out a selection of drinks to try and have paired them with some snacks using the suggestions from the book, a recent chat I had with Kay herself (at a Burrough’s Reserve event), and a little of my own inspiration.
[30ml Vodka – 80ml Cranberry Juice]
The creaminess of the vodka comes through well, making the drink reminiscent of tart strawberries and cream. A wedge of lime add zestiness, but with a half-decent vodka you really don’t need it and, with a characterful vodka like Spirit Works, the extra citrus would likely spoil the balance. This is a nice drink to enjoy with cheese and fruit.
Vodka Drinks – Seabreeze, Greyhound, Screwdriver
[30ml Vodka – 80ml White Grapefruit Juice]
A simple, but delicious drink. The trick with this one is to use freshly squeezed orange juice, either using a conventional juicer or a mexican elbow citrus press. It makes a lovely accompaniment to a starter or a salad.
[30ml Vodka – 80ml White Grapefruit Juice]
If you like grapefruit, then this would be a great drink to try; a more zesty and lively version of a Screwdriver. However, this is probably not for those that find grapefruit too bitter. A great accompaniment to nuts or other salty snacks.
Whisk(e)y cocktails – The Green Gimlet & Whiskey Sour
[50ml Paddy Irish Whiskey, 20ml Fresh Lemon Juice, 20ml Sugar Syrup.
Combine ingredients in a glass with ice and gently stir.]
A delightfully smooth Whisky Sour; probably the silkiest and most easy-to-drink I have ever had. If you know any people that decry, “I don’t like whisk(e)y”, I suggest giving them this to try; they’ll be surprised. It’s a simple and sippable drink where the delightful character of the whiskey comes through.
The Green Gimlet
[60ml Chivas Regal Scotch, 30ml Fresh Lime Juice, 10ml Sugar Syrup – 3-4 Basil Leaves.
Add all ingredients to a shaker and gently muddle, shake with ice and strain into a cocktail glass.]
The flavour of the Scotch comes through but has a gentle subtlety to it, the lemon adds some tart zesty liveliness and some extra depth is add by the crisp leafy notes of the basil. Shaking adds a velvety texture to the drink. A great pre-dinner drink to have with appetizers or canapes.
Fine & Dandy Cocktail
Fine & Dandy
[40ml Beefeater Gin, 20ml Cointreau, 20ml Fresh Lemon Juice – Dash of Angostura Bitters. Shake ingredients, before straining into a glass.]
I’ve chosen this drink because, when I met Kay, she said that it was one of her current favourites. I have to admit, it wasn’t a drink that I had ever mixed myself. Now, Kay really likes Beefeater Gin and I think that it’s a great choice for this drink. Whilst the gin still has the classic, bold botanical mix, it also leans slightly towards citrus flavours with its use of seville orange and lemon. These notes work particularly well with the lemon juice and luscious orange notes of the Cointreau.
[Equal parts – Beefeater Gin, Red Vermouth and Campari]
At the Beefeater Burrough’s Reserve event where I met Kay, I asked what food would be a good accompaniment to a Negroni. Beefeater’s Master Distiller, Desmond Payne, suggested macaroni cheese with salty bacon in it, which I considered a superb idea, and one that I was eager to try once I got home.
The result was excellent: the bold bitter and herbal flavours complemented the creamy and intense macaroni cheese, and the salty, smoked bacon added a burst of flavour so that the food stood up to the intensity of the cocktail.
[A mix of fresh lemon juice, water, muddled basil leaves and sugar to taste.]
This is a delightful, light, and refreshing drink, with fine hints of herbal, leafy basil. It makes a lovely accompaniment to most foods, but especially rich pasta sauces.
Lime & Lemongrass Spritzer
[Muddle half a lemongrass stalk into a tall glass, fill glass with ice, and add lime juice and sugar. Top up with soda water.]
A very light drink, well-suited to sipping during hot afternoons whilst enjoying some tiffin or tapas. The light, but complex citrus notes from the lime and lemongrass are both invigorating and thirst-quenching.
Levan-thai-ne Iced Coffee
[Muddle 3 cardamom pods, 1/4 star anise, and a shot of ground coffee in a pestle and mortar. Use these spiced coffee grounds in your cafetiere along with boiling water and then leave to cool.]
Thanks to the spice, the flavour of this is very reminiscent of chai coffee. I like this served frappe with a little cream or milk layered over the top. With or without milk, it’s a lovely choice for the end of the meal.
Make Mine A Martini by Kay Plunkett-Hogge, Published by Octopus Books, ISBN: 978-1-84533-881-7 – £14.99