Джорджи Белл, Эдинбург, mortlach co: "food and malts paring"
TRANSCRIPT
DARE TO PAIR FOOD & COCKTAILS GEORGIE BELL LUXURY MALTS AMBASSADOR, DIAGEO
Convenience
+
Cultural
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Company/meeting others!
+
To feel special/to be served
+
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