Yash Lakhan
April 08, 2025
Sourdough brings a diversity of texture and fermentation-driven complexity to various preparations, making it well-suited to cocktail pairings that engage with its tang, chew and crusty texture. By choosing cocktails in relation to the structure and accompanying ingredients of sourdough, pairings are able to produce unique interactions between food and drink. *All concoctions listed use 30ml liquor measurements. Drink Responsibly. This communication is for audiences above the age of 25.
Featuring the bitter depth of the cocktail, the salty olives and herbal notes of the sourdough-based foccacia produces a complex interplay between botanicals, acidity and fermented bread.
The acidity of a whisky sour complements the rich, buttery flavours of the sandwich punctuated with sweetness from caramelised onions – offering a sour-sweet flavour experience between sips.
The citrus sweetness of the cocktail complements the mellow smokiness of the salmon layered over the textured foundation of a sourdough slice slathered with smooth, salty cream cheese.
The traditional cocktail makes for a great accompaniment to the fermented sweetness of sourdough pancakes served with maple butter to offset lime acidity in the daiquiri.
In this pairing, the rich, spiced flavours of the concoction are complemented by the umami of roasted mushrooms and nutty Gruyère cheese in a crisp, flaky tart shell.
This unique combination captures roasted coffee notes of the martini cocktail which echoes the sweet cocoa-cinnamon flavours of the sourdough confection, while fermented undertones of the latter add depth.