Salty Dishes Are A Global Culinary Staple – Here’s How To Pair Them With Spirits
Salty foods – which present themselves in the form of pickles, preserves, sausages, hams, kimchi, caviar and even as snack bites like salted potato crisps, salted masala nuts or green olives stored in brine – abound across global cuisines. Some of these are known for their slightly umami and fermented quality, yet others for their audible crunch, which is a textural effect that makes their inherent saltiness that much more pronounced.
There are many ways to pair these salty, briny staples from world cuisine with different kinds of spirits and cocktails. Here’s more on decoding some doubts related to these culinary and mixology pairings:
Why do salty foods pair well with spirits?
Salty flavours better highlight the subtle flavour notes in different ingredients that go into crafting a blend. They also balance bitterness, sourness and acidity in cocktails. So, salty foods tend to taper down the pronounced notes in robust drinks with spiced, deep flavours, whereas they bring forth better the acidity and tanginess of brightly flavoured cocktails. That’s primarily why salty bar bites are often paired with a plethora of spirits.
What’s a good salty food pairing with whisky?
Many whiskies have smoky, oaky notes which pair quite nicely with umami and salty flavours. A 30 ml serve of Johnnie Walker Black Label or any other premium whisky of choice, served on a bed of ice or in a simple highball cocktail can be coupled with salted almonds, a salty aged cheddar or even some crunchy bacon strips.
Do salty foods also pair well with rum?
Yes, the caramelised flavours of rum and its earthy tonality often blends well with salty foods that echo similar tropical nuances. Salted plantain chips, salted peanuts and even dry sausages work well with simple highball cocktails made using 30 ml Captain Morgan Dark Rum or any other premium rum of choice.
What about tequila and vodka and their relationship with salty foods?
Vodka actually shares an iconic relationship with salty foods. In fact, it is a spirit whose clear and distinct flavours are often paired with premium caviar, rich in its briny notes. A simple vodka mule concocted using 30 ml Ketel One Premium Distilled Vodka or any other premium vodka of choice, is an excellent pairing with salted fish, fish pickles, anchovy toast and sour cream as their maritime flavours are brought forth better because of the vodka’s clear flavours.
For its part, cocktails crafted using 30 ml Don Julio Reposado Tequila or any other premium tequila of choice can be coupled with salted Mexican bar bites like crispy tortilla chips sprinkled with sea salt, ceviche with salt crystals and cotija cheese. Tequila’s earthy, almost vegetal notes can effectively highlight the saltiness in these crispy, creamy bites.
Also Read: Sweet, Salty Or Spicy: Balancing Cucumber’s Mild Flavours In Cocktails
Are salty foods good pairings with gin-based cocktails?
Most certainly. Crisp potato wafers, salted cucumber canapés and sea salt crackers served with cream cheese are only among some of the salty foods that pair with gin-based cocktails. A simple gimlet prepared using 30 ml Tanqueray No. 10 Gin or any other premium gin of choice contains the juniper-forward, botanical flavours of this spirit which present an interestingly balanced pairing when coupled with salty foods.
Are there any salty snacks that work across different spirits?
Yes. Snacks such as salted peanuts, salted plantain chips, salted cashews and even certain cheeses like aged parmesan or gouda work finely across different spirits. The saltiness in these crispy and dense offerings cuts through the richness of many liquors, leading to a well-balanced food and drink combination.
Can salt garnishes on cocktails served with salty foods become overpowering?
Sometimes, yes. When a heavily salt-rimmed margarita is served with salted tortilla chips, these identical flavours can become slightly overwhelming. The key is to balance out the flavour, either by crafting sea salt and chilli mixes for rimming to provide a flavour break or by simply adjusting the proportion of salinity in the cooked snacks.
Drink Responsibly. This communication is for audiences above the age of 25.
