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cointreau

Cresses in cocktails

In this article we’ll take a closer look to some cocktails with Koppert Cresses

Dushi buttons are tiny flower heads, their small size is largely compensated by their complex flavor profile. The combination possibilities are almost endless, make sure to check out the Foodpairing tree in the Explorer.

For the purpose of creating a new cocktail we selected rhubarb in the Foodpairing Explorer and made a syrup with it. We infused the basic rhubarb syrup with Dushi buttons, allowing the syrup to enrich itself with the complex flavor of the flower bud. The infused syrup was used to aromatise a sparkling wine, which also matches the Dushi buttons. The cocktail is garnished with some buttons, which will give extra kick to it while the syrup provides a nice aromatic baseline.

Here you can find the complete recipe.
The Dushi buttons contain a lot of flowery and rose-like aromas, making a combo with litchi possible.
Yet the buttons also have a green face, nicely matching the flavor profile of cucumber. Playing with the green flowery theme of this product, we have created a classic Tom Collins with a Dushi twist (see our Olympic games cocktails).

Hendrick’s Gin was used to get a nice Foodpairing match with the Dushi buttons since this gin is aromatized with cucumber. The buttons were used to flavor our homemade soda.

Put some flower buds in a Seltzer bottle, fill with water and load a soda capsule. Leave the pressurized bottle overnight so the buttons can release their flavor and the gas can dissolve properly in the water. Next a Classic Tom Collins was prepared with the Hendrick’s Gin, topped off with the flavored soda. Litchi can be used as a garnish, it really brings out the rose-like character of the Dushi button. Link to recipe.

 

The flavor profile of Shiso® Green also shows quite a lot of flowery aromas, but with citrus twists. The latter aromas can also be found in Cointreau.

Cointreau is used in many cocktails, but the White Lady (gin, Cointreau and lemon juice shaken with egg white) is a cocktail that stands out because of its powerful simplicity.

We blended a basic sugar syrup with Shiso® Green, next we sidetracked from the original White Lady recipe by adding egg white to the syrup, pressurizing it with nitrogen in a siphon. This gives a creamy foam with the aroma of Shiso® Green.

Next we applied this foam as a second layer to the shaken gin, cointreau and lemon juice. The physical separation of the two elements provides a strong taste contrast, which is quite fascinating indeed. Even so, it might be wise to dampen contrast a bit with a pinch of salt. Addition of salt in any cocktail will provide fullness, prolong all flavours and smooth out crude edges. Freeze dried soy sauce presents itself when looking at the Foodpairing tree of Shiso® Green, so we garnished our White Lady variation with it, it works surprisingly well! Link to recipe.

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CRANBERRY FOODPAIRING: CHILI DOGS AND DRINKS

Ben Roche of Moto (on the left) is one of the chefs who added a wonderfull testimonial to our Foodpairing website.

He was also one of the chefs we invited for the first Foodpairing event (The Flemish Primitives edition 2009) presenting his ‘chicago hotdog’, next to Heston Blumenthal, Albert Adria,…
This was his gift to us; his interpretation of the hot dog visualised in a tree;

While I was looking into the Foodpairing tree of cranberry, it remind me of the Chili dog by Ben.

Where the sausage is a cranberry sorbet (+ buttercake, brown sugar relish, pear)

To get more fantastic ideas for chefs and bartenders with cranberry, I added the dynamic Foodpairing tree.
To have this Visualisation on your own website?? =>=> we added the code in our facebook page.

 

So a Cointreaupolitan makes sense, as a sandwich chicken, cranberry sauce, Wisconsin muenster cheese.
What are your combinations inspired by Foodpairing?

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POMEGRANATE JUICE PAIRINGS

Based on the Flavor and Foodpairing analysis of pomegranate juice, Peter Coucquyt prepared a dish;
Mackerel escabeche-walnut-brussels sprouts-pomegranate.

Looking to the Foodpairing tree of pomegranate juice, what could a bartender do with it?

 A bartender could come up with a Pomegranate juice-Cointreau-Tequila combination.When googling this combination, it appears to be one of the favorite pairing of Oprah (link to site for recipe)

(source picture)

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COINTREAU AND REMY MARTIN ADDED TO FOODPAIRING.COM

Bartenders request us more and more to add specific brands of drinks on Foodpairing.com. As flavor profiles between e.g. different gins change a lot, it is quite important to make a Foodpairing cocktail with the correct drink.
We are happy to see that distillers who care about the flavor of their drinks and really want to support bartenders request more and more Foodpairing analysis.
The newest addition to the database are Cointreau and Rémy Martin cognac.

As the Foodpairing website is also available in French, for the variation I added here a French version of the Cointreau Foodpairing tree explaining one of the pairings they made on their website; the Dita van Teesen cocktail: Cointreau + orange-ginger-violet-chocolate-cake (cocktail and barfood in 1).

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