Festive food and drink pairings

Spirits are just as social as a bottle of vino, says Sam Wylie-Harris.

If you’re looking to step away from the traditional glass of white wine with smoked salmon, or a smooth red with the cheese board, it’s easy to shake things up with a light or dark spirit.

That’s especially the case if you want to make a splash and create a little bit of theatre - we are in the midst of panto season after all.

To give you a taste of how to strike the right balance on the festive table, she shares some top tips to create a memorable experience for your guests...

PLAN TO PERFECTION

“Rather than serving everything at once, think of the party as a whole and consider spacing food and drink throughout the evening, so you and your guests can really enjoy the tastes of both,” suggests Bajdala-Brown.

MAKE SPECIAL DRINKS THE STARS OF THE SHOW

“Rather than searching for the perfect drinks pairing for your dessert, a special cocktail can make a lovely treat to end the meal. An Espresso Martini is a festive option to replace dessert after an indulgent meal. And for guests who don’t fancy drinking, serve a rich and creamy hot chocolate instead.”

EXPLORE NON-ALCOHOLIC OPTIONS TOO

“Non-alcoholic doesn’t have to mean a glass of tap water. Opting for a non-alcoholic serve such as Seedlip offers guests who aren’t drinking a sophisticated option that will also enhance the taste of the food.”

FESTIVE FOOD AND DRINK PAIRINGS TO CONSIDER...

Tanqueray Mandarin & Clove Cooler and figs in blankets

Ingredients: 50ml Tanqueray London Dry Gin (£16, 70cl, Asda), 50ml mandarin juice, 20ml lemon juice, 5ml clove bitters, 10ml sugar syrup, dash of bitter lemon.

How to make clove bitters: In a container, add 20 cloves to 100ml Tanqueray London Dry Gin, seal from air and leave as long as possible (min 24hrs).

Method: Half fill a shaker with ice. Add all ingredients except the bitter lemon. Shake and strain into a tall glass over ice and top with bitter lemon. Garnish with a slice of dried mandarin.

Talisker and smoked salmon

Bajdala-Brown. Try Talisker Skye Single Malt Whisky (£25, 70cl, Sainsbury’s).

Bailey’s Almande Apricot

Flip and bread pudding

Ingredients: 50ml Baileys Almande, 50ml coconut milk, 50ml apricot & cardamom syrup, 10ml agave syrup.

How to make apricot and cardamom syrup: In a mixing jug, crush two cardamom pods. Add 100g apricot jam and pour over 50g of hot water, stir until smooth.

Method: In a glass, add both syrups. Fill the glass with ice and pour over the Baileys Almande and coconut milk. Stir until blended together. Top with more ice and grate nutmeg over the top.

Johnnie Walker and a cheese board

“Full bodied whiskies go best with strong, full flavoured dishes, so a smoky Johnnie Walker Black Label (£23, 70cl, Tesco) is a perfect option to serve with a cheese platter at the end of a meal.”