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Stir it up magazine AUGUST 2017

AUGUST 2017 31 RAISE THE BAR RAISE Drinks pairings for spicy food counterbalances any richness and the lime stands up to any fiery >> Cocktails normally have a lot of flavours going on so they are usually able to stand up to big flavours in food. As a general rule, fruity and sweet drinks work well with spicy food as they counterbalance the intensity of the spicy flavours. Sugar elements The main thing is to make sure the dish and drink complement and enhance each other. If a dish is particularly rich you can match it with a little bit of sweetness and a little bit of citrus. Also depending on the spice used, chilli goes well with fruity and citrusy flavours while spices like anise, cloves and pepper, a dark spirit-based cocktail is probably better suited. What about the base spirits? Again as a wide rule, white spirits are better suited for fish and vegetarian dishes while dark spirits are more suited to meat like beef, duck, game. A drink I particularly like to use is the Caipirina, a blend of muddled sugar and lime and cachaza (a rum-like spirit from Brazil). The sugar in this drink counterbalances any richness while the lime will stand up to any fiery elements of the dish. The cachaza will provide the backbone of the drink. You can use aged cachaza for something richer or a regular cachaza for a lighter style of drink. Also the drink is versatile so you can add all sorts of fruit to it to add an extra layer of flavours. Luca Cordiglieri, president of the UK Bartender’s Guild The UK’s No. 1 Natural spread brand


Stir it up magazine AUGUST 2017
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