These Ginny Cocktail and Food Pairings Are an Al Fresco Match Made in Heaven


Ideal for entertaining and adding a memorable touch to dining al fresco, why not match your cocktails to your food?

Whether it’s a summer spread or dinner party alike, these tipples are easy to build at home and are sure to wow guests.

With gin still dominating British summer, Tanqueray ambassador Jack Sotti has crafted three exquisite cocktails that perfectly complement meat, fish or vegetable dishes respectively.

Our favourite is the Tanqueray London Dry Gin, Rosemary & Vermouth Highball, with rosemary and Belsazar Red to complement smoky meats, spot-on for BBQ season, but be sure to whip up a delicious passion fruit treat for afters with Gordon’s.

Not to mention the experimental fun you can have with a round of cocktail pitchers to really bring the party alive!

The Tanqueray London Dry Gin Rosemary & Vermouth Highball

perfect cocktails and food pairings

‘The meaty spice of Tanqueray’s London Dry Gin juniper coupled with the bitter cacao and coffee notes of Belsazar Red are a match made in heaven for robust, meaty steaks. The aromatic rosemary soda enhances the charred Maillard crust of a well-cooked piece of meat,’ says Jack Sotti, Tanqueray Brand Ambassador.

Recipe – Serves 1  (2.1 units):

Method

Build in a highball glass with cubed ice, top with rosemary soda, and garnish with a slice of lemon and a sprig of rosemary. To complement the deep, smokey meat flavours, alight the rosemary sprig with a match/lighter.

Goes perfectly with: 

  • Barbequed lamb
  • Sticky spicy chicken
  • Slow-cooked smokey beef

The Tanqueray London Dry Gin Lime & Coriander Highball

perfect cocktails and food pairings

“Seafood and citrus is a match made in heaven; think Ceviche, fresh lemon and salmon. Boost the maritime characteristics with a touch of smoked salt to finish,” says Jack Sotti, Tanqueray Brand Ambassador.

Recipe – Serves 1 (1.7 units):

Method

  • Muddle the lime juice, sugar syrup and coriander in the base of a highball glass
  • Add in the Tanqueray London Dry Gin then fill with cubed ice, top with soda, and garnish with coriander and a slice of lime for a delicate touch

Goes perfectly with:

  • Grilled prawn kebabs drizzled in lime juice
  • Barbequed tuna teriyaki
  • Barbequed salmon with soy and brown sugar marinade

The Tanqueray London Dry Gin Basil & White Grapefruit Highball

perfect cocktails and food pairings

“Vegetables in their season need light fresh and herbaceous pairings to compliment them. Freshly torn basil with tomato and root veg is a perfect match, and the delicate bittersweet acidity of white grapefruit balances the soft sweetness of roasted veggies”, says Jack Sotti, Tanqueray Brand Ambassador.

 Recipe – Serves 1 (1.7 units):

  • 40 ml Tanqueray London Dry Gin
  • 20 ml fresh pressed grapefruit juice
  • 10 ml sugar syrup
  • 1 sprig basil
  • Slice of fresh grapefruit
  • Top with soda

Method 

  • Muddle the grapefruit juice, sugar syrup and basil in the base of a highball glass
  • Add in the Tanqueray London Dry Gin then fill with cubed ice, top with soda, and garnish with a slice of grapefruit and a sprig of basil for the perfect touch.

Goes perfectly with: 

  • Pea, mint and lemon risotto
  • Hearty buffalo tomato and mozzarella salad
  • Minty spring green salad with in-season grilled asparagus

Finish off with… Gordon’s London Dry Gin & JARR Kombucha Aperitif

Gin & Kombucha are simply made for each other in this delicious, trend-setting cocktail, with the botanicals of Gordon’s London Dry Gin mixing perfectly with the natural tang and fizz of Kombucha.

Recipe:

  • 35 ml Gordon’s Dry Gin  [1.4 units]
  • 100ml JARR Kombucha Passion Fruit
  • Lemon juice (squeeze 1 lemon)
  • Pinch of salt
  • Serve over ice with mint leaves

Method:

  1. In a collins glass pour 35 ml of Gordon’s Dry Gin over ice
  2. Add a squeeze of lemon juice and a pinch of salt
  3. Stir in 100ml of JARR Kombucha Passion Fruit
  4. Add a sprig of mint for garnish

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Ashleigh Gibbs