Pairing Pomegranate Cocktails With Summer Appetisers: A Flavour Guide For The Home Host
Generally, culinary preparations in summers are complete with fresh, juicy fruits and vegetables that are available in plenty during warm weather. Cucumbers, pickles, radishes, lettuce, mushrooms are among some of the vegetables used to prepare salads and crunchy bites during summers. Fruits such as pineapples, mangoes and watermelons are also paired with different veggies and ingredients like cheeses and crackers to make appetisers that would go well with summertime brunch cocktails.
And one of the cocktail staples prepared during warm weather is blends infused with pomegranate. The fresh, tart, sweet and acidic flavours of this fruit build a lot of flavourful layers into cocktail recipes that make them interesting alternatives when served chilled. Evidently pairing summer appetisers and pomegranate drinks is all about exploring this balance of sweet and acidic flavours with the crunchy, juicy and fresh produce used for preparing such small bites.
Read on below for a flavour guide that provides a glimpse into how the different tasting notes in pomegranate cocktails can be paired with summer appetisers prepared during this season:
Fruity Salads And Cheeses
Recommended Pairing: Pomegranate Sparkler
One of the appetisers that is prepared often during summers for brunches and early dinners is fresh fruit salads with different creams and cheeses. Watermelon chunks are brought together with feta cheese and mint in a fresh and creamy pairing and peaches and grapes are often served with burratas. These fruity salads generally contain sweet, acidic and creamy notes that can be balanced by the fizz of a pomegranate sparkler crafted using 30 ml Ciroc Ultra Premium Vodka or any other premium vodka of choice, 2 tablespoons of pomegranate syrup and 60 ml tonic water or club soda.
Grilled Veggies And Meats
Recommended Pairing: Pomegranate Ginger Fizz
Summer barbecues are set up out on the patio or in the garden, or even in one’s backyard when the warm weather settles in. Peppers, onions, potatoes and tomatoes are among some of the veggies that are marinated in spices and grilled on barbecues for a smoky finish. Lamb and chicken are also grilled on a barbecue to introduce a charred effect into these starters. Pair such smoky drinks with a pomegranate ginger fizz whose sharp spiciness will cut through the earthy feel of the grilled foods. Prepare the cocktail using 30 ml Tanqueray No. 10 Gin or any other premium gin of choice to infuse the drink with its savoury and herbal notes.
Chaats And Pani Puri
Recommended Pairing: Spicy Pomegranate Margarita
Chaat treats and golgappa or pani puri are complete with spicy, tangy and umami flavours. These are lip smacking crunchy and flavourful dishes with lots of taste and textural nuance. Pair the bright chaats and pani puris prepared during summer as an evening snack with a spicy pomegranate margarita crafted using fresh pomegranate juice. The acidity and sweetness in the fruit juice nicely compliments the chaat dishes whereas the spiciness of chilli powder builds into similar chaat flavours. Blend the margarita using 30 ml Don Julio Blanco Tequila or any other premium tequila of choice for a smoky depth.
Veggie Bites And Leaf Cups
Recommended Pairing: Pomegranate Rose Spritz
Veggie bites such as cucumber cups or lettuce cups filled with sprout mixes are prepared in summers as an appetiser at a dinner party. These foods have much juicy and savoury flavour and a lot of crunch which can be balanced out by the fizz in a pomegranate rose spritz. Made using 30 ml Ketel One Premium Distilled Vodka or any other premium vodka of choice, the aroma of rose water and the acidity of pomegranate juice, this floral and fruity blend contrasts the umami notes of the crunchy salad mix in a fine flavour balance.
Tandoori Kebabs
Recommended Pairing: Pomegranate Negroni
Pomegranate negroni is prepared by blending 30 ml Tanqueray No. 10 Gin or any other premium gin of choice with vermouth and a splash of pomegranate juice which adds acidity into this aperitif. Pair the sweet, sour and tart drink with earthy and smoky flavours for a contrasting mix. Tandoori kebabs complete with these fatty, grilled elements go well with the identically deep flavours of a pomegranate infused negroni.
Drink Responsibly. This communication is for audiences above the age of 25.
