Forget the old-school rules – take dinner to the next level with these other drink matches.
Wine tends to steal the spotlight when it comes to pairing drinks with food, and fair enough, too – food and wine make one incredibly compatible couple. But wine is not the only option. Beer also has surprising range, but what about cocktails? Never thought about pairing these mixed drinks with a meal? As it happens, cocktails have the versatility, attitude and ability to pull off some deliciously bold flavour matches that you won’t find with wine alone.
Cocktails are layered with all types of tastes and textures, which means just about every flavour profile is possible, from bright and zippy, and bitter and herbaceous, to rich and sweet, and salty and savoury – and everything else in between. Whether you want to complement or contrast a drink with a dish, cocktails absolutely have your back. Keen to explore? Here’s how we’d do it.
We love sweet cocktails in all their forms – juicy and fruity (like the Raspberry Tequila Sangria), creamy and nostalgic (looking at you, Lamington), or a sunny blend of both (hello, Piña Colada). However you like your sugar hit in cocktail form, these drinks wear their sweetness with pride, which opens the door to some very clever pairings.
The trick? Contrast. Sweet-on-sweet or creamy-on-creamy can get cloying (turns out, you really can have too much of a good thing), so instead of doubling down, aim for balance. We’re talking about a creamy cocktail with something like a zesty sorbet, as just one example.
For sweet and fruity cocktails, a little fat in the dish alongside them can go a long way. Try one with roast pork belly or pate on toasted sourdough, or perhaps even a bowl of good vanilla ice cream to offset that sweetness with richness.
And don’t forget that sweetness is a sneaky star partner for spice, so use that to your advantage next time a dish is getting you hot under the collar. The creamier cocktails can make incredible matches by offsetting a chilli kick in much the same way a glass of milk does – but sweeter and tastier, if you ask us.
Zingy, citrusy and impossible to ignore, sour cocktails bring the refreshment. Think a traditional Gimlet or Margarita, or anything that leans hard into the lemon or lime. Whether it’s a certified member of the Sour cocktail family or another type of cocktail with big sour energy, these drinks are made to take on heavier dishes.
Treat them like you would a squeeze of lemon or a splash of vinegar. Sourness acts like a little knife that cuts right through fatty, creamy or rich flavours. Consider pairing them with fried fish and chips, soft cheeses like brie, or even decadent desserts like chocolate mousse.
Bitter cocktails tend to split the crowd, but if you’re on board, they’re incredible with food. We’re talking about classics like the Negroni, Americano and Aperol Spritz, or anything laced with amaro, bitters, or citrus peel. Whether the bitterness is herbal, zesty or just a little astringent, it acts like seasoning, balancing rich dishes and keeping your palate interested.
Bitterness cuts through fat in a similar way to sourness, making these cocktails great alongside creamy desserts, oily seafood (salmon and tuna are excellent examples) or even slow-cooked meats. These cocktails also love salt. Drinks that highlight ingredients like Campari or bitter grapefruit juice are a perfect foil for pre-dinner snacks – think blue cheese, whipped cod roe, or just a good old bag of chippies.
These aren’t your everyday cocktail flavours, but when they hit, they hit hard. Cocktails like the Bloody Mary and Dirty Martini dominate this end of the spectrum – basically anything spiked with briny, salty, savoury flair. We’re talking big, bold drinks that walk the line between cocktail and snack.
As always, we’re looking for balance, so with umami-heavy cocktails, lean towards fresh, clean dishes. Raw veg with a tangy yoghurt dip will cleanse the palate between salty sips, but sweetness works here, too, as it goes head-to-head with the salt. Try French toast with berry compote or pancakes with maple syrup – there’s a reason the Bloody Mary is a brunch staple, after all. When in doubt, go for fresh, crunchy, creamy or sweet – anything that will take that salty edge off.
