New Delhi July 12 (IANS) Food and alcohol pairings classically happen in two scenarios - to complement one another or to draw a contrast. In both cases the person enjoying the meal gets the best of both worlds in a sip and a bite so make sure you are blending the two in the right way.
Both gourmet food and Scotch whiskey have one thing in common - they re made with extreme care and detailing. Whiskey has been a congenial companion to food owing to the ranging variety in both flavours and age. In case of Scotch it has a varying level of peaty smokiness to contend with thereby making a strong versatile ingredient to pair fresh gourmet food with.
Vita Vladamirski mixologist and former brand ambassador of Dewar s Sadeev Pasricha Head Chef of the Spanish Tapas bar and restaurant Bohca list some of the most delectable scotch whiskey pairings and infusions to try this year-
* The classic scotch egg: Deep-fried and crispy little bombs made from awesome ingredients like bacon potatoes green onions cheddar and jalapeños make tasty companions with a Penicillin at every brunch
* Roasted Pumpkin Mille Feuillet with Scotch Maple Gel: The roasted pumpkin gives you a smoky flavour that beautifully pairs with the scotch maple gel which adds to the notes of the dish. The whole amalgamation of taste uplifts the experience
* Grilled Tenderloin Steak - Whiskey Sour pairs up with a grilled tenderloin steak as whiskey sour has notes of cinnamon and citrus
* Braised Pork Belly with Dewar s 18 years : The notes of vanilla and honey in the Dewar s 18 years compliments well with the sweet notes of the braised pork and helps cut through the fattiness of the dish
* Sous vide chicken breast with a bourbon glaze: The sweet notes from the shallots not only gives it an additional zing but also gives a body to the glaze which pairs wonderfully well with the crisp skin and brings out the best flavours of the meat
* Slow cooked chocolate with confit orange and scotch caramel: Dark chocolate pairs up extremely well with a scotch caramel as it defines the characteristics of chocolate even better. The spirit helps to cut the creaminess from the chocolate and the confit orange provide a different note to the entire dish

--IANS nv/sed