Pairings | Vermouth
I hesitated to make this astounding drink pairing which I had at Mauro Colagreco’s new restaurant at Raffles in London recently my match of the week because I it would be really hard to replicate but I’m sure would fascinate the chefs, sommeliers and other food and drink professionals among you.
I have to thank my colleague drinks writer, wine guru and good time pal Kate Hawkings for this week's pairing. Once she squealed excitedly about it on Twitter I knew I had to drop by her restaurant (Bellita) and give it a try.
If you're an anchovy lover you'll probably go ahead and eat them whatever wine you're drinking but being both salty and fishy they certainly go with some better than others.
Having just been to Asti and Turin, I’m really into vermouth, an underrated drink which makes a brilliant aperitif on a warm summer evening.
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.
Not only a candidate for drink of the week but drink of the year, this small-batch Somerset vermouth is one of the most delicious products I’ve come across in 2014.
I knew that peaches and burrata were a perfect pairing but what to drink with them?
You may find the idea of making cocktails daunting but bar consultant Kate Hawkings says it's simply a question of stirring a couple of good ingredients in a glass. Here are four of her current favourites.
"The Negroni is the Marmite of mixed drinks" writes Ian Cameron. So why does it put so many people - including restaurant critic Jay Rayner - off?
There’s nothing like hearing a bottle is impossible to get hold of to make you want to buy it so the news (via Jared Brown of Mixellany) that Noilly Prat Ambré was no longer available in the UK made me instantly snap one up here in France when I spotted it on the shelf.
A deliciously fruity but simple cocktail from Hawksmoor at Home that makes use of in-season raspberries.
A simple and delicious Christmas dessert from my mate Sarah Randell, food director of Sainsbury's Magazine, which combines two of my favourite things, jelly and cocktails.
At this time of year in the Languedoc the markets are full of bowls of every conceivable type of marinated olives - so hard to resist with an ‘aperitif’.
We asked our mixologist friends Jared Brown and Anistatia Miller of Mixellany to come up with the perfect Thanksgiving cocktail. This is it.