Gin and tonic. Vodka and orange juice. Rum and cola. Many cocktail pairings are classics and the results so perfect that they're never changed. But then what? You've got the drink in one hand but what do you eat with the other?
Here are some suggestions on cocktail and food pairings, from Field Guide to Cocktails by Rob Chirico (Quark, 2005, $14.95, hardcover).
Rum cocktails
As rum is made from sugar, it has an affinity for sweet food with a touch of salt. Try a daquiri with a fruit and cheese platter and some Serrano ham, or a fig and prosciutto pizza. Mojitos go well with barbecued pulled pork sliders or spring rolls with a sweet dipping sauce. Very sweet rum drinks, such as pina coladas, pair well with chilled seafood cocktails.
Gin cocktails
Because gin was easy and cheap to make, it was hugely popular during Prohibition. It was also harsh and foul-tasting, so it was common to mix it with just about anything to mask the taste. Gin today is easier on the palate but gin drinks still work best with straightforward, high-protein foods, like steak, Kobe burgers, chili, pork tenderloin and even chicken wings.
Vodka cocktails
Vodka, potent but nearly tasteless, takes on the characteristic of whatever it's mixed with. That would determine your dinner. A Cape Codder, piquant with cranberry juice, naturally pairs with lobster and melted butter. Vodka martinis can shoulder stronger, but elegant flavors such as gazpacho, smoked salmon, caviar toasts or raw oysters.
Whiskey cocktails
Whiskey goes perfectly with a good steak in a he-man sort of way, but you can also try it with a big gorgonzola salad. Whiskey sours go well with spicy Indian or Thai food. And the Japanese love whiskey, pairing it successfully with sushi and wasabi.
Sparkling wine cocktails
Mimosas are perfect at brunch with crepes, eggs Benedict or an omelet. Bellinis, made of white peach puree and the Italian sparkling wine Prosecco, are delicate and deserve elegant and simple fare such as a plate of imported olives, a caprese salad or crème brulee.
