Whether you’re hosting a party or just spending the evening with your significant other, great food, and a couple drinks, choosing the right cocktail to go with your meal can be a challenge. There’s always your go-to pint of beer or a glass of wine, but sometimes you want to try something a little different. Grey Goose vodka is one of those versatile liquors that lends itself to a variety of flavours, perfect for hot summer days. We caught up with mixologist, Robin Kaufman of Toronto Temperance Society to get some tips on helping your vodka and snacks work together in perfect harmony.
It’s all about timing…
“I think that cocktails are best served before or after dinner,” says Kaufman. “Many cocktails have specific purposes, such as preparing your palate and digestive system for a meal in the form of an aperitivo, or after dinner digestives to aid digestion.” He recommends a traditional martini to sip on before a meal, while cocktails with bitterness coming from amaro (an Italian herbal liqueur) are perfect to help with digestion after a meal.
Although wine is usually the obvious choice during a meal, if a cocktail is what you’re craving, “something citrusy with nice acidity works well to refresh the palate,” especially if you’re eating richer food, like duck, or anything fried.
When wine or beer doesn’t hit the spot…
There are times when cracking a beer or opening a bottle of wine would be the easiest way to go, but there are certain foods that go so well with vodka-based cocktails, that you won’t regret it if you take the time to mix one up. For example, Kaufman suggests, “citrusy cocktails with tacos, and classic martinis with oysters.”
Light, fresh foods are perfect paired with vodka because it’s such a subtle liquor that can be easily overwhelmed by overly rich and heavy food choices. Going the citrus route will never disappoint, especially with seafood dishes.
Don’t forget about dessert…
Richer, sweeter cocktails are meant to be saved until after your main course. “Flips (which refers to a class of mixed drink that traditionally included a mixture of beer, rum, and sugar, and has evolved to incorporate whole eggs), or bold bitter stirred drinks pair well with desserts,” says Kaufman. “The drink must be able to stand up to the sweetness of the desserts, not only complimenting it, but also retaining balance after tasting the sweetness of the drink.”
But still, there’s nothing wrong with keeping it classic…
Traditionally, many classic cocktails are meant to be enjoyed as pre and post dinner indulgences, rather than as an accompaniment to a meal. If cocktails are your thing, try experimenting with what flavours work well for you.
