DRINKS AT HOME

THAT’S RIGHT – FOOD PAIRING IS THE LAT­EST TREND IN MIXOLOGY. AND LEE APPLEBAUM, PATRÓN TEQUILA’S GLOBAL CHIEF MARKETING OFFICER, TELLS US WHY.

GQ (Australia) - - INSIDE -

The equip­ment needed to make the best cock­tails – and the pick of the mixes to make with them.

We’re all well versed with match­ing wine and food. But now bar­tenders are us­ing the com­plex flavour pro­files of hand­crafted cock­tails to com­ple­ment cuisine, too. “Aus­tralia’s pas­sion for in­ven­tive, in­no­va­tive food works well with what’s go­ing on in cocktail cul­ture,” ex­plains Applebaum. “We’re see­ing dy­namic pair­ings of cock­tails with cuisine, and tequila plays well into that be­cause it’s an in­cred­i­bly ver­sa­tile spirit. It al­lows mixol­o­gists to choose tequi­las that ac­tu­ally en­hance the food we’re eat­ing.” And you needn’t be a drinks ex­pert to take part. No mat­ter what’s on the menu at the next din­ner party, this chart makes it sim­ple to match food with tequila twists on clas­sic cock­tails.

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