Whisky and other drinks

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There are many other drinks you can pair with food - whisky and other spirits, liqueurs, sake, fruit wines, soft drinks and even water! This section explores some of the options.

Recent articles

  Which whisky pairs best with haggis?
Jan 25, 2012
If you're thinking of buying a bottle for Burns night tonight here's what the experts say is the best style for haggis.
  Robiola, chestnut honey and sweet vermouth
Oct 24, 2011
Vermouth probably isn't the first thing you would think of pairing with cheese but this combination I enjoyed at our local wine bistro Flinty Red in Bristol the other night was just dazzling.
  10 food pairings for peaty whiskies
Sep 21, 2011
While I’m still imbued with the flavours of Islay I thought I’d suggest some pairings for its extraordinary peaty whiskies.
  Roquefort and Lagavulin
Sep 19, 2011
Having been on Islay for the jazz festival all weekend I've been thinking about nothing but whisky and jazz but there is as good a combination: Islay whisky and strong blue cheese
  A beginner's guide to sake
Sep 14, 2011

Food and wine writer Natasha Hughes runs through the sake basics and suggests some food pairings.
  Which foods pair best with whisky?
Nov 30, 2010

Having just remembered in time that it's St Andrew's Day here's a list of the foods I think pair best with different styles of whisky - the perfect drink to keep out the cold on this unseasonable wintry night!
  Sake and food pairing
Oct 7, 2010
What type of food is the best match for sake and why? Shirley Booth, founder of the British Sake Association comes up with a few surprises and some useful pointers on serving temperatures
  Vietnamese sauce chicken wings and tamarind whiskey sour
Aug 2, 2010
It might seem perverse to pick out a cocktail match during a week of drinking stellar wines in Oregon wine country but I’m saving my new thoughts on wine pairing with Pinot Noir for a more wide-ranging piece. And this is a great cocktail pairing
  How to drink vodka like a Russian
May 26, 2010
I have to admit I accepted Leonid Shutov’s invitation to taste vodka with some trepidation having heard tales of the hangovers that some of my colleagues had suffered as a result of their visits to his Soho restaurant Bob Bob Ricard. My worst fears were confirmed when he insisted that our vodka shots should be downed in one . . .
  Ceviche and pisco sour
Apr 20, 2010
I’ve been in Chile the past week at the World’s Best Sommelier competition and have plenty to report about that but here’s a great non-wine match in the meantime - and a couple of tips about how to make an authentic Pisco Sour.
 
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