Cocktail Pairing for Grilling & Smoking

Mixing the right cocktail is all about starting with the right liquor that will pair nicely with your smoked or grilled barbeque food. Since dark liquors are aged in charred oak barrels to add a smoky flavor, darker liquors are best when paired with smoked meats, red meat, cheeses and more hearty foods. Silver colored liquors are best with lighter foods such as soups, appetizers and white meats.

Vodka - Vodka originated in Russia in the 14th century and is the most popular selling spirit in the US today. Vodka mostly is produced from potatoes, grains, corn, wheat. It is a neutral spirit that can come in a variety of flavors and mixed to achieve a great pairing with almost any grilled food.

Rum - Rum dates back to the 17th century and is made by distilling sugar cane. Due to its sugar base, it makes a great island cocktail that typically can be found in fruity and light drinks. Rum pairs nicely with white poultry meats, pork, fruits, appetizers and salads.

Gin - Gin was invented in Holland in the 17th century and is a full flavored spirit. It is created by redistilling a neutral spirit with other ingredients such as juniper berries, coriander, cassia bark and angelica root. Gin goes well with foods with a lot of flavors such as Asian, smoked cheeses and seafood.

Tequila - Tequila originated in the early 1800s in Mexico. It is distilled from the fermented juices taken from the Blue Agave plants. Mexican law mandates that tequila must be made of at least 51 percent Agave or else it is considered mescal or mixto. There are both silver and gold tequilas, which have been aged in oak barrels to change the color and enhance the flavor profile. Tequila goes great with Mexican and spicy grilled foods.

Whiskey & Scotch - Whiskey, bourbon and scotch have a similar flavor and use a base of corn. The remainder is made with barley, wheat and rye. It is aged in charred oak barrels to provide a smoky taste. Most smoked and blackened foods pair nicely with whiskey because the process of aging whiskey in oak barrels adds a smoky flavor to the liquor. These two combinations of flavors really play off one another nicely.

Brandy & Cognac - Brandy originates in the 7th century and comes from the Dutch meaning 'burnt wine'. Brandy is distilled from fermented grape juice or crushed but not pressed grape pulp and skin. It is then aged in oak casks which provides an enhanced aroma and mellows the fruity wine flavors. Brandy goes extremely well with fruit dishes, appetizers and desserts.