James and I love wine, beer, and cocktails but we also believe that beverages without alcohol can be a great pairing for food. This gives people that can’t for one reason or another have any alcohol for the evening a more interesting option than just water, juice etc. Recently I came up with some fun alcohol free drinks to pair with a five course tasting menu.

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course 1

crudo of hamachi, scallop, and Hawaiian blue prawn

pairing: sparkling preserved lemonade

technique: small dice preserved lemon, discard the seeds. muddle with simple syrup and ice. top with soda water

theory: the lemon works very well with the seafood, and the preserve adds some saltiness that plays with the natural briny quality of the crudo. the bubbles refresh the palate from some really rich fish/shellfish.

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course 2

roasted rabbit saddle stuffed with marcona almonds, dates, goat cheese and fresh herbs

pairing: rosemary and fig vinegar tea

technique: infuse simple syrup with rosemary and fresh ginger. brew some fresh black tea with a fairly neutral flavor. in a mixing glass add 1 1/2oz tea, 1/4 oz fig vinegar, 3/4 oz verjus rouge, and 1/4 oz rosemary syrup. add ice, shake and strain.

theory: the texture of this drink rocks, it develops this creamy head from the shaking which gives it body. the herbaciouness of the rosemary pairs with the herbs, dates and cheese in the saddle. the verjus and fig vinegar pair well with the dates and almonds while at the same time provide acidity to cut through the richness of the cheese and dates themselves.

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course 3

pan roasted spiced (grains of paradise, cardamom, anise) muscovy duck breast with butter bean salad

pairing: curried coconut, carrot and apple milk

technique: gently heat 1 can of coconut milk with 1 tbsp curry to infuse - don’t let it climb past a simmer. juice 2 apples, 3 carrots and mix. in a mixing glass add 1 1/2 oz coconut milk, 1 oz juice mixture and 1/2 oz simple syrup. mix with ice and strain, top with an orange twist

theory: the curry matches the spice of the duck with the coconut milk adding some needed fat to mellow out the spice and spread it across the palate. the sweetness of the carrot and apple contrasts the spice and add some earthy components for the salad.

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course 4

lobster ravioli with osetra caviar and shellfish nage

pairing: cucumber celery refresher

technique: juice 1 head celery and 3 cucumbers and strain. in a mixing glass add 1 3/4 oz cucumber mixture, 1/2 oz verjus blanc, 1/4 oz lemon juice, and 1/4 oz simple syrup. shake, strain and garnish with a lemon twist.

theory: lobster is extremely decadent and this refresher is a nice contrast to that richness. celery also works well with briny things like the caviar and the lobster itself and the lemon gives some acidity to cleanse the palate. the juice would also be really delicious mixed with some gin for an alcoholic version.

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course 5

chocolate souffle

pairing: walnut milkshake

technique: toast 1 cup walnuts and let cool. add to blender 2 cups cold whole milk, walnuts, 1 tsp ground cinnamon, 1 tsp cocoa powder, and 1/3 cup simple syrup. blend until smooth and chill before serving

theory: this is basically a sauce for the souffle. the nuts add another layer of flavor, the spice pairs with the chocolate and the cold shake contrasts with the hot souffle.

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the response from the guests that indulged in the pairings was phenomenal, I think there is a fair amount of potential for this. let me know what you think!