Armed with acclaimed bottles from the Decoded Spirits Awards, Conor shows us how to use whiskey, tequila and vodka in matching cocktails and dishes.
Step into the world of spirits and you’ll discover a story behind every bottle. But in the not-so-distant past, these libations were the exclusive domain of those in the know. Like a secret society’s handshake, they were insiders’ tipples.
Enter the Dan Murphy’s Decoded Spirits Awards 2023. On a serious mission to demystify and democratise the spirits category, one sip at a time, we’re shaking up the industry and making it accessible to all.
To celebrate this year’s awards, we turned to MasterChef’s Conor Curran to curate a selection of spirited cocktail and meal pairings – both using the same key ingredient – that are as effortless as they are exceptional.
“The Decoded Spirit Awards are all about simplifying spirits and making them more approachable,” he says. Of course, for foodie types like Conor, it’s not just about how you drink them, it’s also how you eat them.
From botanical bitterness to effervescent sweetness, Conor says choosing the right high-quality spirit for a cocktail or dish is essential to enhance the flavours. “High-quality spirits are a must when creating simple cocktails and adding them to dishes. Sub-par alcohol can ruin food, particularly when it comes to spirits, and even more so when those spirits aren’t cooked down.”
So, grab your squat tumblers, it’s time to raise a glass (and a sandwich) to the masters of mixology and the maestros of distilling.
When it comes to food and spirit pairings, Conor says it’s best to team with the Decoded theme and keep it simple. “I think people are leaning towards simple things done well on the food side,” he says. “High-end restaurants are serving bougie sandwiches and more carb-leaning noshes to complement bright cocktails.”
Conor says a dessert flex is also a particularly delicious mix. “Spirits are really excellent when it comes to desserts. Adding them to sorbets slows down the freezing process as alcohol has a higher freezing temperature, so you get a smoother and more delicate sorbet every time.”
When balancing the essence of the spirit with the flavours of the food, Conor’s hot tip is that a little goes a long way. “Adding dashes at a time is great because if you are too heavy-handed, it’s very hard to come back.” It’s an excellent rule of thumb to keep in mind when recreating the three tasty dish ideas he shares below – all best enjoyed with his cocktail suggestions that will be right at home alongside them.
For the top-billing tipples that took out this year’s awards, Conor says he can’t resist the 78 Degrees Whiskey from South Australia. “I used to live in Adelaide, and the distillery is honestly one of my favourites to visit. On the jammy and vanilla side of taste, this spirit is perfect for the upcoming wintery months,” he says.
With a tart sting of sharpness, a Whiskey Highball with lemon syrup is the perfect drink for a cocktail rookie, Conor says. “This whiskey is a sweeter style, so a lemon-forward tart syrup helps balance it all and, finished with soda, it’s a really easy sipper.”
The process is all about the build-up, he adds. “So, make sure you stir down your syrup and whiskey with ice until the glass is frosted over before adding the soda. You really want everything incorporated properly for a harmonious drink.”
For those looking to infuse some whiskey into their food, Conor’s got you covered with a no-fuss chicken sando. “Easy drink, easy meal,” he says. “I’ve stuck with a store-bought roast chicken that you can tear into pieces, bright iceberg salad, and then hitting it hard with a flavour-filled whiskey mayo.” Add a dash of the 78 Degrees to your mayo mix and there’s no looking back. “The sweet and smoky whiskey brings it all together with the mayo, which delivers all these salty and acidic bites,” he says.
Conor's parting shot? “Really play around with the flavours of the whiskey mayo. Play with the acid and salt by adding bit by bit to suit your taste, and cover the sandwich in it. The sauce is going to bring it all together.”
Looking for a clean spirit that won’t overpower your cocktail? Conor says Ciroc Vodka is perfect for pimping up something to sip and savour. “Coming into citrus season, I wanted to use seasonality to push my thinking,” he says.
“A grapefruit Cosmo showcases how well citrus pairs with vodkas,” he says. Simply add some grapefruit juice to the traditional mix. “Play with your lime, cranberry and grapefruit ratios to find your happy balance.”
For the ideal dish to showcase this award-winning vodka, Conor says it’s the perfect spirit to supercharge everyone’s favourite fried cheese. Conor is a big fan of saganaki. “The trick is to flour both sides, use medium heat and always oil the pan. Add your grapefruit, honey and vodka mix right at the end to get the saganaki sticky, without stewing it. Once the vodka is in, torch the liquid and enjoy as the saganaki melts within.”
Proof that tequila really is king of the cocktails, Conor’s favourite Margarita variation is the Spicy Jalapeño Marg. To really get your taste buds tingling, use an aged reposado tequila (a tier above silver or blanco). “Patron Reposado is a classic tequila that brings a great smokiness to each cocktail without any heaviness,” he says. “I went for a classic drink that’s been hit with a green chilli to really complement the tequila. It’s got layers of sour, salty, smoky, spicy and sweet.”
And while a Margarita without a salt rim is like a party without a playlist, Conor suggests always leaving a gap on the lip of the glass for friends who are salty enough.
With a herbaceous quality, this spirit also has joyful culinary potential, making it perfect for Conor’s tequila-spiked ceviche. This time, it’s a different ingredient you want to watch when prepping this dish. “Just make sure you monitor the amount of acid you add in,” Conor cautions. “Kingfish is delicate, and you don’t want to cook it into a mush with your citrus additions.”
For an effortless and entertaining presentation, Conor recommends serving your ceviche atop fresh betel leaves. “I love a food and beverage combo where you can enjoy all the senses with two hands.”
