Right match: Here are some classic food and cocktail combinations for the season

As winter arrives, add variety to your seasonal meals with the right cocktails. Here are some food and cocktail recipes to try at home

Wednesday November 25, 2020 , 4 min Read

As we trickle out of autumn, November hustles in with the magical spirit of festivities, merriment, enthusiasm and a sense of togetherness. It is that time of the year where we draw out the charts to plan some long-awaited get-togethers to host our family and friends.

food and cocktail — Pair the right cocktails with food for perfect satisfaction

With the sound of crackling oil, the sweet smell of aromatic condiments, mawa, coconut, desi ghee and dry fruits, we find ourselves giving in to irresistible homemade sweet savoury treats to welcome the season.

As the plates turn to platters of lavish spreads this season, pair them with the perfect pitcher cocktails made with Scotch whisky.

With delicious fruits and berries available pomegranates, cranberries, pineapples, strawberries, dates along with herbs like basil, mint, rosemary and so on, you can add variations to your cocktails to pair with your choice of festive delicacies.

With the help of India’s finest chefs – Ranveer Brar and Sanjyot Keer, we have paired seasonal favourite food and cocktail recipes to try at home.

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PINE BY ME PAIRED WITH VADA PAV TACOS

food and cocktails — Pine by Me, paired with Vada Pav Tacos by Chef Sanjyot Keer

With a pop of colour and season special flavours we have a Black & White Blended Scotch Whisky cocktail, paired with some delicious vada pav, that has been given a Mexican makeover.

INGREDIENTS FOR THE COCKTAIL (serves 4)

180ml whisky
160ml Fresh Pineapple Juice
40ml Ginger Juice
20ml Blue Curacao
40ml Lime Juice
Top up with fresh coconut water or 50/50 coconut water & carbonated water

METHOD

Build up whisky, fresh pineapple juice, ginger juice, Blue Curacao, lime, coconut water into a pitcher filled with ice and refrigerate it
Take a tall/ highball glass filled with ice and pour 100ml of the mix
Lengthen the cocktail with chilled carbonated water if you prefer the mix aerated. Garnish it with baby’s breath flowers

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INGREDIENTS FOR THE VADA PAV TACOS

For the Vada Mixture:

1 Tbsp Oil

¼ Tsp Asafoetida

1 Tsp Mustard Seeds

1 Tsp Cumin Seeds

10-12 Nos. Curry Leaves

1-2 Nos. Green Chillies

1 Tbsp Ginger Garlic Paste

½ Tsp Turmeric Powder

1 Tsp Garam Masala

1 Tsp Lemon Juice

2 cups Boiled and Mashed Potatoes

Salt to taste

Coriander to Garnish

For the Sauce:

½ Cup Mayonnaise

2 Tbsp Tamarind Chutney

For the Taco:

Bread Slices as Required

METHOD

For the Vada Mixture:

Sauté the spices in a pan for one minute and add in the turmeric powder followed by the garam masala. Sauté for half a minute on low flame. To this, add 2 cups of boiled and mashed potatoes and the lemon juice and salt. Mix well and cook for 2-3 minutes. Finish with fresh coriander

For the Sauce

Mix the mayonnaise and tamarind chutney well to create a tamarind chutney mayo

For the Taco

Take a bread slice and use a round cutter to cut the bread. Use a rolling pin to flatten the bread. Apply some butter on a hot pan. Cook on both sides until golden brown. Use a tong/fork to shape the bread into a taco. Fill the vada mixture into the taco and coat with vada pav chutney. Serve with tamarind chutney.

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INGREDIENTS FOR THE COCKTAIL

180 ml Whisky
160 ml Cranberry Juice
40 ml Lime
Tonic Water – Top up

Method

Build up Black & White Scotch Whisky, Cranberry Juice and Lime and refrigerate it
Take a tall/ highball glass filled with ice and pour 100ml of the premix
Lengthen the cocktail with chilled tonic water. Garnish with a lemon leaf and citrus wheel