Whisky Sour Cocktail Meets Margherita Pizza - The Mid-Week Dinner Combo You Need
When you come back home from a long day of work, figuring out what to cook for dinner can be monotonous on weekdays. However, pizzas are always ideal – especially for sharing – and a margherita pizza is a classic pie that is enjoyed by everyone. For those who prefer to pair their pie with a cocktail, a simple and delicious whisky sour is the creamy, frothy concoction which offers an interplay of textures against the crisp chew of the pizza. Its citrus notes complement the vibrancy of the tomato sauce base while its lightness and froth offset the richness of cheese and drizzle of high quality olive oil.
Why The Whisky Sour-Margherita Pizza Pairing Works
Acid Meets Acid
The acidity of the citrus in the whisky sour plays off of the sweet acidity of the tomatoes wonderfully, while also adding dimension of flavours that are unusual but complementary.
Creaminess Meets Oaky Notes
While the addition of bourbon in the whisky sour provides an oaky lift to the cocktail, the egg white foam has a characteristic creaminess which is an ideal mouthfeel against the melted mozzarella cheese on the margherita pizza.
Herbal Profiles
A smattering of fresh basil leaves on the pizza synergises with the oak spice of the bourbon – echoing earthy profiles and providing an aromatic lift to the food pairing.
Balancing Weight
Unlike most other loaded pizzas, the margherita has a lighter crust due to minimal toppings and an airy base. This makes it a perfect foundation for pairing a layered cocktail like the whisky sour, which has a distinct heft that brings balance to the pairing.
Key Tips To Pair The Whisky Sour With Margherita Pizza
Choice of Bourbon
Using a smoother bourbon that is high quality makes a huge difference in the flavour pairing while taking sips of the cocktail between bites of the pizza. Not only does this make the combination elegant and seamless, but also provides a lingering flavour without overpowering other elements.
Thin & Crispy Crust
Instead of opting for a thicker crust which might feel too heavy, choose to roll out the dough to make the crust airy and light. Think Neapolitan or Roman-style pies that are flash baked and charred at the edges, to echo the smokiness of the cocktail and also not feel too heavy on the palate.
*Drink Responsibly. This communication is for audiences above the age of 25.
