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

Convenience

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Cultural

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Company/meeting others!

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To feel special/to be served

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Intrigue

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AN EXPERIENCE

Social, Atmospheric, and Flavour Driven

Why eat out? It’s more than just escaping the washing up

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?

"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

Wine “Rules”

- Weight

- Flavour Intensity & Character

- Acidity

- Salt

- Tannins & Texture

- Sweetness

And in drinks – the same rules apply

Aperitivo – Italy’s happiest hour!

‘Twist on a Classic’ G & T

50ml Tanqueray Gin +

Bolt On Flavour15ml 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

Classic Negroni

25ml Tanqueray Gin 25ml Campari/Bitters 25ml Sweet Vermouth

Stir over ice – Strain over block ice

GarnishOrange Twist

Grapefruit Twist

Mexican

Paloma 50ml Don Julio Blanco, 50ml Grapefruit Juice;

12.5 ml Lime juice; Top with Soda;

Salt Rim.

FoodThe 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

Smokey Margarita:

50ml Don Julio Reposado25ml Lime Juice

15ml Agave NectarGarnish: A dusting of Smoked Paprika & a lime

wheel.

FoodSmoked drinks work well with smoked foods,

• Chipotle • Smoked Pulled Pork

• BBQ

Watermelon & Basil Mojito50ml Ketel 1 Vodka

6-8 Basil LeavesFresh Watermelon

25ml Lime Juice15ml Sugar syrup

Soda. Muddle & Build over Crushed ice.

FoodLightweight 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 ReserveRhubarb and Lemongrass Shrub

Aperol Angostura Bitters

Smoked with a Cinnamon & Clove mix

OYSTERS

Cold Water – Briny/Maritime

GibsonTanqueray Gin + Dry Vermouth. Garnished with a

silver skin onion

Straight Scotch

Warm Water – Fruity/Creamy

French 75Tanqueray + Lemon Juice + Sugar Syrup +

Champagne

Alaska Tanqueray Gin + Yellow Chartreuse + Orange Bitters

Bailey’s Flat White Martini

50ml Baileys Original Irish Cream 25ml Smirnoff Vodka

25ml Espresso

An after-hours 8 seater cocktail bar at Dominique Ansel Kitchen, New York City

Cocktails by Jim Meehan

Desserts by Dominique Ansel

Foodpairing® for Rum Zacapa 23

1. Aroma profile of

Rum Zacapa 23

Main aroma descriptors:- Malty- Earthy- Fruity- Vanilla- Caramel

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

Tomato and plum salad, chocolate crumbleand yoghurt sorbet

Chocolate brownie with panna cotta, peach and tarragon

Foodpairing® for Rum Zacapa XO

1. Aroma profile of

Rum Zacapa XO

Main aroma descriptors:- clove, spicy- Earthy,

roasted- Fruity - Malty- Cinnamon

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

Chocolate mousse with banana and licorice

Lemongrass flavored rice pudding,blueberries and coconut sauce

Chocolate parfait with beetroot, raspberry and black olives

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

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

Mortlach Rare Old Orchard fruit, orange, vanilla, spice, game/iron

(umami),

duck, salad, beetroot, spices, orchard fruits, tuna, shellfish

Mortlach 18Dark Chocolate, Leather, Burnt Orange, Rich

Fruit, Aromatic Spices, Tobacco

venison, duck, beef, pork

Mortlach 25Perfumed, 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

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

The Tippling Club, SingaporeSet Menu + Cocktail/Wine Pairings

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

How?

Just in/We recommend

Feature Menu

‘Bolt On’

Themed Brunch

Closing Techniques

Menu placement. 2 become 1…

Why!

A new experience that they can’t recreate at home

A point of difference

More sales

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Fitting with Global Trend s