Yash Lakhan
April 20, 2025
Spanish cuisine and picante cocktails have a similar philosophy — layering assertive flavours for the ultimate flavour experience. Each combination redefines the way the beverage is perceived – whether through the richness of cured meats, the acidity of vinegar-based foods or the crunchy textures of fried tapas, to create a seamless exchange between food and drink.
Crunchy potatoes add texture, while the spicy bravas sauce echoes the cocktail’s heat, averting the possibility of spice dominating the palate.
The assertive garlic and chilli flavours coat sweet shrimp to complement picante’s citrusy brightness, while spice from the cocktail slices through the dish’s mellow sweetness.
A paprika-spiced, smoky chorizo is given a touch of piquant acidity, which clears the palate and keeps the sausage fat from lingering on the palate for long.
The slightly salty, nutty cheese is a foil to the chilli heat of the cocktail, while honey’s sweetness rounds out the citrus profile, so each sip tastes more uniform.
The simple preparation of tossed peppers has a mild bitterness which adds depth to the cocktail; their periodic spice blending with the drink’s chilli infusion for an interplay of spiciness and freshness.
The delicate umami of raw tuna complements the acidity of the picante, while the avocado tamps down the spice, offering a creamy and rich contrast. *Drink Responsibly. This communication is for audiences above the age of 25.