Choosing the right food and drink pairing is about complementing, not overpowering, the flavors in your cooking.
Several top New York City bartenders weigh in on beverage options you can make yourself to pair with home cooking.
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Suggested food pairing:
Get takeout from your nearest Asian restaurant or make a stir fry with House of Tsang® sauces.
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Suggested food pairing:
Swing by a taco truck on your way home from work, or simply have with chips and salsa.
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Suggested food pairing:
A simple bowl of Hormel® chili will do, or try making your own from scratch in the slow cooker.
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Suggested food pairing:
Lloyd’s® ribs are sure to please a crowd, or barbeque tofu if you want to get a little crazy.
Bacon Bash
Fat-washing is a technique that infuses spirits with deep flavors. Although it sounds tricky, it’s accessible to anyone, as long as you know your way around baking.
“It’s easier than cooking, anyone can do it,” says Nico de Soto, co-owner of Mace in New York and Danico in Paris.
You’ll be highlighting the smoky flavors of bacon, so de Soto says it’s ok to use any spirit of your choice.
“Bourbon is what everyone does, but vodka is where you can taste it the most,” he explains. “I prefer vodka because it’s very neutral.”
Nico has featured fat-washed drinks on the menu at Mace since the bar first opened in March 2015.
First, you will have to cook some bacon and render the fat without burning it, or the bacon. Set the bacon aside and pour the rendered fat into a measuring cup. Fill until you have about an ounce and a half of liquid fat.
You will need 1.5 ounces rendered fat for one 750 ml bottle of spirits. Pour the fat into the bottle with liquor to combine. Let the mixture sit for about ten minutes and then shake the bottle, repeating this process for about an hour or two.
Place your fat-infused bottle in the freezer and freeze overnight. The fat will solidify but the alcohol won’t. Then, you’ll strain off the fat.
“The fat is on top,” de Soto explains. “It’s a lot of small pieces. Sometimes you’ll have a layer at the top, but it’s very thin. It will break right away.”
He cautions that you have to strain very fast or the fat will start to melt. You need to strain the liquor as soon as you remove it from the freezer, while the fat is still solid. Once you’re finished straining, the resulting liquid is now bacon flavor-infused and ready for mixing in drinks.
With a bacon-fat-washed drink, there are no rules. “It goes with pretty much everything,” de Soto says. “You can use it in flips or make shaken drinks.” He adds that pineapple complements bacon-flavored drinks well.
Peanut Butter Paradise
Now that you’ve learned to fat-wash drinks with bacon, you can do the same with Justin’s® peanut butter. No, really. Follow the same process as for bacon, but use peanut butter instead of bacon.
“This time you’ll want to skip vodka and look for brown spirits like rum, bourbon or rye instead. The finished peanut-infused spirit will be flavorful, but not as versatile as bacon. Nico suggests looking to flips (which use whole eggs) or stirred drink recipes, and skipping anything that uses juice.