How to... use alcoholic flavours
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 (thepishedfish.com) 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 (thedoughnutproject.com) 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.