Food & Spirits Pairing

Here's an article from today's Daily Herald.

The author discusses and event he attended, pairing tequila cocktails with food. It's an interesting look at the possibilities and problems of spirits/food pairing, and how it's different than pairing with wine. Included are a couple of interesting recipes.

Luna Rosa Malbec

I'm a big fan of malbec wine and ran across a $7 bottle the other.  It's called Luna Rosa and I'd never seen it before so I gave it a chance. It's disappointing; not much character and none of what made me love malbec in the first place. Oh, well, I'll have to plunk that extra $3 or $4 for a better bottle next time.

Things Not To Do With Rye

Call me a fool, but I thought these might work.

1 oz Old Overholt
3/4 oz Cherry Heering

1 oz Old Overholt
3/4 oz Cointreau

Both of these turned out foul.

Brandy mixup

Something I came up with to use cognac:

2 oz cognac VSOP

1/2 oz cherry brandy

1/2 oz falernum

Shake with ice and strain into chilled glass. Alternately, just mix in the glass with ice.

This is where I plan to post recipes, etc

This is my personal companion to the Slow Drinks networking site. I plan to use this for my own personal recipes, observations, whatnot.

Feel free to sign up on the network and start your own local Slow Drinks group.