We have long had a fascination with wine and spirits and what they can add to a meal, but wine is not the only alcoholic beverage that can complement food. Cocktails are becoming more popular than ever, and bartenders are working with chefs to come up with interesting pairings to dazzle diners.

Bringing flavors together in combinations that delight customer’s taste buds seems to be a delicate art. You have to know how the heat of the alcohol will affect the palette, and it’s good to err on a lower alcohol by volume in most cases.

The amount of ethanol also dictates what foods the cocktail will pair well with. Higher ethanols are better with meals higher in fat, while lower ethanols are more suited to desserts and lighter fare.

If a customer is craving a particular spirit it’s good to have a few cocktail options with unique ingredients to recommend!

Read the full article here: Menu Diversity


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