Who says you can't pair cocktails throughout dinner?
We've been doing it for years. I know I love a margarita with Mexican food or a Manhattan with a Ribeye. Some things just naturally go together - like Vodka and caviar.
As with wine pairings there are some guidelines for successful cocktail pairings. See below for some of our favorite recommendations and then, by all means, share with us some of your favorites.
We will update this page regularly with new ideas from food and beverage professionals and regular people who just love a good cocktail with their food.
Cheers!
A Sidecar Hack 1.5 oz Merlet Brother's Blend Cognac VSOP .25 oz Merlet Trois Citrus .25 oz Merlet Creme de Mure .25 oz Merlet Creme de Poire 1 oz fresh lemon juice Combine over ice and shake well Double strain into a coupe garnish with a strip of pear and a blackberry express a lemon peel over the top and serve
This delicious pairing complements each other. The Cognac element marries nicely with the umami of the soy splashed Swordfish and the citrus compliments it all. Serve with simple steamed vegetables or rice.
Grilled Indonesian Swordfish
Swordfish is swimming steak! This simple yet elegant Asian-inspired grilled Indonesian swordfish has rich, bold flavor cooked right at home on your grill.
Ingredients
½cupsoy sauce
2tablespoonscanola oil + some for oiling grill grate
1teaspoonsgrated lemon zest
2tablespoonsfreshly squeezed lemon juice
2tablespoonsminced or finely chopped ginger root
1tablespoongarlicminced
1tablespoonDijon mustard
28 ounceswordfish steaks1-inch thick
Instructions
Rinse the swordfish fillets under cold water, pat dry with a paper towel. Place into a zip top bag; set aside.
Whisk together the soy sauce, oil, lemon zest, juice, ginger, garlic, and Dijon in a small bowl. Pour the sauce over the fillets; seal the bag pressing out as much of the air as possible. Refrigerate for at least 4 hours or overnight.
A half hour before serving, preheat the grill to medium-hot. Brush the grate with oil; remove the fish from marinade, trying to ensure some of the ginger and garlic cling to the fish. Discard marinade. Season the fish with Kosher salt and fresh cracked black pepper. Place on the grill; cook 5 minutes on each side or until no longer pink in the center.
Remove from the grill; place on a platter. Allow the swordfish to rest about 10 minutes before serving. Serve warm.