Sushi And Cocktails: Crafting 6 Perfect Drink Pairings With This Dish
Sushi carries a delicate texture which comes from rolling fish fillets and meats in seaweed with sticky rice balls and vegetables that are then cut into small cylindrical rounds. It carries such subtle yet delicious flavours and an interesting textural nuance that has turned this simple Japanese and Korean dish into a sophisticated dinner fare served with elaborate culinary ritual.
Pairing different kinds of sushi with the appropriate cocktail means introducing those citrusy, smoky, and tart flavours onto the palette which well-compliment the umami, salty and savoury notes of the rolls. And when done right, sushi and cocktail combinations promise to deliver stellar flavour complexity and a balance of savoury and acidic notes, making for an interesting culinary and drink experience.
Read on below to know more about some of the cocktail and sushi pairings that can be crafted for evening dinners which feature this Japanese and Korean staple:
Nigiri And French 75
One of the most well-known sushi variants, nigiri essentially involves cooked, sticky rice placed above a salmon or a tuna cut whose umami flavour is accentuated when it is dipped in soy sauce. Slices of nigiri complete with such salty and buttery textures can go well with the crisp and spritzy composition of a classic French 75 prepared by blending 30 ml Tanqueray No. 10 Gin or any other premium gin of choice and 30 ml quality champagne along with a dash of fresh lime juice.
Sashimi And Sakitini Cocktail
A popular sushi alternative made with delicate fish cuts, sashimi is often served without the sticky rice and is instead accompanied by crisp lettuce and soy. Sometimes, sesame oil is also placed next to a sashimi platter as a suggested dip that brings out its clear fish flavours. Such a sashimi goes well with drinks like a sakitini cocktail made using 30 ml Ciroc Ultra Premium Vodka or any other vodka of choice that is blended with 30 ml sake as a coming together of the fish’s inherent flavours with the crisp and acidic notes of the two spirits.
Spicy Salmon Roll And Ginger-Infused Whisky Sour
One of the spicier sushi variations is the salmon roll that is prepared by rolling sticky rice and diced vegetables in seaweed, accompanied by salmon marinated in spicy chilli paste. This sushi variety promises potent spicy tasting notes and slightly warm flavours that go well with a smoky and tart whisky sour made using 30 ml Johnnie Walker Black Label or any other premium whisky of choice. The caramelised and spicy notes in the cocktail compliment the spiciness of the sushi while lime juice and a ginger shaving garnish act as tangy and sharp flavour breaks.
BBQ Rolls And Rum Punch
BBQ rolls are generally crafted by bringing together all sushi staples with meat cuts that have been marinated and slightly grilled before being rolled into the seaweed coating. These are a mix of charred, earthy and umami flavours and crisp and chewy textures and tend to go excellently with a classic rum punch. Prepared using 30 ml Captain Morgan Dark Rum or any other premium rum of choice, this cocktail’s caramelised notes and tangy touch match the earthy flavours of the sushi while its fruity flavours undercut some of the rolls’ more pronounced umami elements.
Tempura Rolls And Ginger Mule
Rolls made using fried shrimp, tempura sushi carry a crisp, buttery and rich texture accentuated by the taste of the crustacean. This sushi variety can be paired with a sharp ginger mule prepared by bringing together 30 ml Ketel One Premium Distilled Vodka or any other premium vodka of choice and 90 ml frothy ginger beer. The zingy flavours of this spice undercut the creaminess of the rolls making for a fine flavour balance.
Cucumber And Avocado Rolls And Hibiscus Gin Spritz
A vegetarian sushi alternative complete with cucumber slices, avocado and cream, this dish can be paired with the identically savoury and light flavours of a floral hibiscus and gin spritz. Prepared using 30 ml Tanqueray No. 10 Gin or any other premium gin of choice, 1 tablespoon hibiscus infused simple syrup and 60 ml club soda, the crisp flavours of this cocktail finely contrast the creamy and crunchy texture of the veggie sushi.
Drink Responsibly. This communication is for audiences above the age of 25.
