How to... use al­co­holic flavours

Onboard Hospitality - - Inside This Issue -

Al­co­hol flavours are be­ing added to recipes and snacks at ev­ery turn. Marc Warde dis­cov­ers

some in­ter­est­ing com­bi­na­tions and cre­ative in­no­va­tions which could be on­board soon


Wine sauces are a re­li­able sta­ple on­board but what about look­ing to use pro­duce al­ready in­fused with al­co­holic flavours? Check out in­fused salmon by The Pished Fish (thep­ished­ which has cre­ated some fan­tas­tic flavours (pic­tured below). Cheeses, too, of­ten come ei­ther with booze as an in­gre­di­ent or soaked in al­co­hol. Worth a look are Cahills Ir­ish porter cheese, Snow­do­nia Am­ber Mist with whisky and Snow­do­nia Ruby Mist with port and brandy.


Guinness is famed for its creamy flavour and now has an ice cream range along­side its bev­er­age port­fo­lio. For a clas­sic grown up jelly and ice cream pair it up with vodka, gin, whisky, cas­sis or grena­dine jelly. Jelly's set­ting prop­erty al­lows for some play­ful serv­ings per­haps set within hol­lowed out straw­ber­ries or other fruits.


For af­ter­noon tea or snack ser­vice for­get the good old-fash­ioned rum cake or a brandy-laced fruit cake, now there are cho­co­late cakes shaped like a beer can or pint mug! And cup­cakes can go hard­core with a bour­bon but­ter­scotch fill­ing or a Li­mon­cello and white cho­co­late top­ping. Ar­ti­san bak­ers are soak­ing berries in wine be­fore stir­ring them into the mix or rein­vent­ing amaretto, al­mond or tiramisu cre­ations. And at The Dough­nut Project (the­do­ugh­nut­pro­ in NYC they are spik­ing dough­nuts with G&T, beer and cock­tail flavours (pic­tured above).


For those who re­ally won't grow up, choco­lates, sweets or can­dies all come with al­co­holic add-ons and while liqueur choco­lates seem out of favour, check out Ho­tel Cho­co­lat's great kirsch cher­ries or tuck into some pros­ecco gum­mies. And then there is pop­corn! Joe and Seph's gin and tonic pop­corn has been go­ing down a storm and now they have a pros­ecco caramel sauce for driz­zling too.


While food­ies are em­bed­ding al­co­hol flavours into foods, al­co­hol pro­duc­ers are em­bed­ding food flavours into spir­its. Tof­fee vodka isn't new but now there is marsh­mal­low vodka and tea-tinted as well as cof­fee-flavoured spir­its. The techni-coloured look of many spir­its means pas­sen­gers re­ally can taste the rain­bow and a vi­brant splash of in­ter­est can be eas­ily added.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.