The world of cocktail mixers—seasonal juices, house-made tonics and unique flavor enhancements—is diversifying at a rate consistent with the market of specialty infused liquors. Although this wide array of flavors readily available for bartenders to grab, throw into their shakers and create glorious, unique elixirs is perfecting happy hours across the country, it is also making the process of committing to a boozy delight to share your dinner with a bit more inspiring.
Due to their higher percentages of alcohol by volume and more intricate flavor schemes, cocktails are more often than not beverages that can effectively stand on their own. While cocktails may prosper as independent creatures, that is not to say they can never join the palate and complement your favorite meal. Although finding a cocktail to harmonize with your dinner is possible, it is not the easiest of pairings and this is why, with the help of industry experts skilled in the craft, we are here to help.
“There are two ways to look at it—you can contrast flavors or complement flavors,” John Salis, bartender at Portland’s Departure Restaurant and Lounge, says. After deciding if you’d prefer to engross your taste buds in one flavor or to cut the intensity with a contrast, the decision-making process eases. Those who love spicy foods may enjoy a complementary cocktail boasting of a chili vodka and ginger beer (try Departure’s Tasho Macho) whereas an individual craving a subtle heat in their meal may prefer something a bit different. “Spicy dishes contrast well with cocktails of high acidities,” says Salis. “Our Faye Valentine, which is a riff off of a French 75, is a great choice.”
When a fatty dish is the object of your palate’s desire, it is wise to take a pointer from the Russian culture and order a beverage laden with their alcohol of choice: vodka. “Vodka goes well with caviar and heavy, fatty dishes like steaks,” John Knutson, also from Departure Restaurant and Lounge, says. Vodka tends to be dolled up and even masked by flavors in many cocktails, but in terms of pairing it is best to order a vodka martini or vodka soda, a beverage with less frills where the alcohol is the true headliner. “Go for a drink without a lot of mixers, you still want to be able to taste your dish and taste your cocktail,” Knutson says.
With this summer’s latest heat wave inspiring many to close up their kitchens and give their barbeque some much needed love, finding the sip-able soul mate for sweet, barbequed meat is essential. “My Below Deck Ginger Rum in a mojito is perfect for barbeque this summer,” Lenny Gotter, owner of Eastside Distilling, says. “The spicy ginger and citrus is great with the sweetness.” Another pairing option, one to complement the smokiness of a BBQ dish, would be a simple Bourbon or Whiskey-based beverage, Gotter suggests a Mint Julep.
The extensive lists of signature cocktails and dinner items make for an ever-changing pairing experience. Rather than be intimidated, follow our rules of thumb, get a feel for which flavors befit you and be the adventurous one at your table.
