Pairings | Mojito
The key to pairing rum with food is to think about the cocktails that are made from it rather than the base spirit . With the exception of dark sipping rums (which are delicious with chocolate) that’s generally the way they’re served.
My first meal of the new year was a Mexican which might sound unusual in London but not much is open on New Year’s Day. We went to Wahaca which has a number of restaurants around the capital with some good non-alcoholic drinks options.
One of my favourite recipes from my new book How to Drink without Drinking. I absolutely adore the flavour of kaffir limes which are wonderfully fragrant in comparison to ordinary limes – a bit like a bergamot is to a lemon. They more than make up for the lack of rum in this classic cocktail.
Making a cocktail doesn’t have to involve the skills of a bartender, a battery of equipment and a shelf full of obscure bottles. You can make a simple cocktail for your beloved with as little as two ingredients - so long as they’re red or pink . . .
When I met Christine Manfield a while ago I gave her the impossible task of picking one recipe out of her stunning book Tasting India. This was the one she chose.
Should it be wine or beer - or even a cocktail? Last year I asked the Twitter community what their favourite barbecue bevvy was and this is what they came up with . . .
Generally of course dal wouldn’t be eaten on its own but with a curry or a biryani but given it makes a pretty good midweek dish on its own or with rice you might fancy a glass with it. Here are some options
Vegetarians often get overlooked at this time of year so if you’re vegetarian yourself or cooking for one here are some perfect pairings for some delicious festive recipes from the web.