Dear Curious Reader,
Summer is not over yet (at least in Berlin), and before fall comes, it's time to review your spirit and food knowledge and go bold.
Why not trying whisky and steak or a gin with a mirabelle tart?
It seems counter intuitive as spirits do have a higher alcohol content. Alcohol can be aggressive, diminish the flavors of a meal. But again everything is a question of measure. Spirits over a dish is like a period at the end of the sentence. Tiny but essential as it reveals the meanng of the whole sentence. If you're thirsty, you drink water, right ?
Before we dive, no misunderstanding, it is not about cocktails and food pairing but spirits and food.
What to eat with... gin
And especially if you opt for a gin that has a salty or seaweed component. The botanicals will wake up any sad schrimp or white fishes.
What to eat with... cognac
... a soft chocolate cake
Cognac will enhance the deepness of chocolate and chocolate will develop the toffee hidden in your Cognac. Rum is a great other choice.
What to eat with... a BOURBON
...ANYTHING GRILLED ON A BARBECUE
The roundness of the Bourbon will mirror the umami flavours of smoke slow cooked meat.
What to eat with... a RYE
....sushi and sashimis
The bitterness of the rye, the rather sharp angles will melt under the roundness of the fatty fish and soft rice.
AND A BONUS:
WHAT TO EAT WITH ...A VODKA
Vodka is a perfect canvas to enhance fresh pickles, it is gonna explode subtly in your mouth.
but again, as with beer and wine, there are no rules in pairing. just suggestions