Food and Cocktail Pairings from The Cellar Lounge

August 31, 2012 No comments »
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The mind behind the incredibly creative drinks at The Cellar Lounge, Tyler Worth, isn’t just a mixology whiz, but is a darn good source for pairing the Lounge’s dishes as well.  And, no, we don’t mean with wine, but with cocktails!  Who knew?

Here, Tyler gives us three food and cocktail recommendations and why they are smokin’ together:

Avalon cocktail with Pulled Duck Sandwich

  • The drink: Avalon: inspired by two classic cocktails, the Kir Royale and the Tom Collins, this is much more than just a pink martini. Hendrick’s gin, cassis (blackcurrant liqueur), fresh lemon juice, topped with Ponte Moscato
  • The dish: Pulled Duck Sandwich with house-made coleslaw, smoked paprika, barbeque mango, and blue potato chips
  • The reason: the sweet, smoky berry flavors of the cassis (blackcurrant liqueur) in the Avalon contrast with the succulent, earthiness of the duck, while the drink’s fresh, citrus flavors cleanse the palate perfectly before your next bite.

Monte Carlo cocktail with Pork Belly BLT

  • The drink: Monte Carlo: The Cellar Lounge’s take on a Perfect Manhattan, made with Buffalo Trace bourbon, Bulleit rye, Carpano Antica (an Italian sweet vermouth), Punt e Mes (an Italian red, medium-dry vermouth), and freshly muddled orange and black cherry.
  • The dish: Pork Belly BLT: slow braised pork belly, herbs, avocado, heirloom tomatoes, Bibb lettuce, pesto mayonnaise, artisan ciabatta, shoestring fries
  • The reason: the peppery spice of rye whiskey matches the smoky, savory flavors of the pork belly, and the Monte Carlo’s fresh muddled fruit adds some zest to the creamy flavors of the BLT’s pesto mayonnaise and avocado.

Venice cocktail with Flat Bread

  • The drink: Venice: a reinvention of the classic Italian afternoon cocktail, the Aperol Spritz. Aperol aperitif liqueur, Solerno blood orange liqueur, Ponte Moscato, and soda water.
  • The dish: Flat Bread: prosciutto, arugula, pears, gorgonzola, mozzarella, Turkish brown figs, port drizzle
  • The reason: Aperol is a sweet but slightly bitter aperitif liqueur made with oranges and herbs. The drink’s subtle bitter tang counterbalances the sweetness of the flat bread’s figs and pears and its citrus flavors are a great match for the saltiness of the prosciutto and gorgonzola.

Drooling yet?

Check these out at The Cellar Lounge, Monday through Thursday from 4 pm to 10 pm, Friday and Saturday from 4 pm to 12 am, and Sunday from 4 pm to 11 pm.

Cocktails and Pairings from Tyler Worth

–Have you had a great cocktail and food pairing?  Tell us about it


Posted by , August 31, 2012 No comments

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