These Fermented And Sweet Cocktails Were Basically Born For Chilli Chicken
Tossed in a spicy sauce made out of sichuan peppers, garlic and dark soy, chilli chicken is an appetiser which experiences enduring popularity because of its sharp and robust tasting notes. Through decades, it has ranked high on the roster of Asian cuisine as a starter or a small bite sought after by those who prefer a little bit of the spiciness of chillies on their platter.
The sweet and perfectly cooked notes of chicken coupled with the peppery flavour of sichuan chillies makes for an interesting flavour combination which also inspires multiple cocktail pairings. Many times, fermented and sweet cocktails can go well with chilli chicken because their flavour profile cuts through the overtly spicy notes in the appetiser and tapers them down. Fermentation also brings more depth into these blends and this, in turn leads to the creation of a very layered food and drink coupling.
Read on below to know more about such fermented and sweet cocktails which can be paired with a platter of chilli chicken at an Asian-themed dinner:
Pineapple Tepache Paloma
Tepache is generally prepared by fermenting pineapple skin such that it acquires a slightly sweet but aged flavour note that highlights its tropical effect. About 60 ml of this tepache can be added to cocktails like a paloma along with 30 ml Don Julio Blanco Tequila or any other premium tequila of choice and just a dash of lime juice. The fermented sourness of the cocktail coupled with the citrusy notes of lime juice and the fruity and tart profile of tequila would cut through the spiciness of the sichuan peppers in chilli chicken to bring forth a balance of spicy and acidic flavours.
Miso Honey Highball
One other cocktail which comprises a fermented touch is a highball infused with miso, crafted out of soybean paste. Miso builds an umami flavour into this drink prepared using 30 ml good quality bourbon or sake whereas a dash of honey lends the blend a subtle sweetness that makes these flavour notes more pronounced. Pairing such a miso honey highball with chilli chicken lends the spicy dish a contrasting flavour depth which accentuates the richness of the appetiser.
Ginger Mule Kombucha
Kombuchas or fermented teas are deeply flavoured beverages with slightly tangy tastes and a fizzy touch. Bring this fermented drink together with a classic moscow mule recipe by blending it with 30 ml Ketel One Premium Distilled Vodka or any other premium vodka of choice. This mix can then be topped off with 60 ml spicy and zingy ginger beer which builds another layer of flavour into the cocktail. Pairing this drink with chilli chicken means bringing about a spicy fusion of such complimentary notes.
Sweet Plum And Sake Fizz
Another imaginative blend that can be prepared for pairing with chilli chicken is a sweet, fizzy drink made using 30 ml sake and about 10 ml plum syrup or even some muddled plums. This deeply coloured, fruity and sweet drink will become a light contrast to the spice of the chilli chicken, crafting an interesting balance of multiple flavour notes. Garnish this drink with a sweet and sour plum wedge for a soft and tangy textural flourish.
Tamarind Chutney Sour
Tamarind can be soaked in water and lightly fermented to make a sweet chutney which can be added to a simple whisky sour recipe prepared using 30 ml Johnnie Walker Black Label or any other premium whisky of choice. The mix of tangy and acidic flavours with the tartness of whisky will produce a smoky, sour effect in the drink which nicely complements the spicy and umami notes in the sichuan chilli chicken. In fact, the smokiness of the drink actually lifts up the chicken making its spicy notes more pronounced.
Also Read: Check Out Liquors That Pair Perfectly With Chicken Tikka Masala
Drink Responsibly. This communication is for audiences above the age of 25.
