Weird Food and Drinks Pairings That Taste Great

Everyone loves a good drink that pairs perfectly with their meal, whether in a restaurant or at home. The standard choice of familiar wine with a meal is a wise one, as you are presented with complexity and depth in flavour straight from the bottle, however, there is a whole world of more unexpected pairings that are well worth exploring. 

The act of pairing food and drink together is as much a science as it is an art. There are set recipes of which kinds of drinks pair well with which kinds of food. However, there are ways to be creative within these rules! You can follow the route of complimentary flavours, for example, pairing the salty sweetness of oysters with a high salinity single malt whisky such as Talisker 10-Year-Old, or use the method of contrasting flavours, that when paired together give a well-rounded flavour profile hitting all those flavours - salty, sweet, bitter, acidity, umami and spice.

The pairings we will be looking at in this article may be outside your usual recommendations but hopefully expand your horizons of dreamy food and beverage pairings!

SUBCONTINENTAL BARBECUE + BLANC DE BLANC CHAMPAGNE

Going to a subcontinental barbecue restaurant is almost a parallel experience to going out for tapas. With an array of dishes for the table rather than a dish per person, dish-specific pairings become nearly impossible and we must look at a common theme between all the food at the table. In this scenario, the predominant flavours are the spice blends used, the tang of the yoghurt marination, and the smoke from the fire of the barbecue. These flavours hit the mark with salt (seasonings), bitter (charcoal fire cooked), umami (meats and spinach), and obviously, spice from the spices, meaning we are left without sweetness and acidity.

Suggesting champagne to bring sweetness to a pairing might sound bizarre, but the buttery brioche notes of a 100% Chardonnay Blanc de Blanc contrast with the heat and slight bitterness of the fire-cooked spread bringing an implied sweetness that refreshes the palate and tempers the spice, despite the crisp carbonation. The bright fresh orchard fruit flavours of granny smith apples and stone fruits such as peach bring forth another dimension of sweetness while also offering a sharp malic acidity that rounds out a divine pairing that may seem sacrilegious to some.

Nicolas Feuillatte Blanc de Blancs

The next time you fancy going to your local BYOB curry house, we recommend bringing along a bottle of Nicolas Feuillatte Blanc de Blancs for something cheap and cheerful with no compromise on quality.

Size: 750ml
ABV: 12%
Find here: £36.99

Champagne PIAFF Blanc de Blancs NV

If you are celebrating an occasion and want to have a brilliant bottle of bubbles to match, we recommend Champagne PIAFF Blanc de Blancs NV from Amathus Wines!

Size: 750ml
ABV: 12%
Find here: £69.30

NEW YORK CHEESECAKE + A FRENCH 75

You are out for dinner and have enjoyed your meal over a brilliantly paired bottle of wine with company, and your waiter brings over the dessert menu which contains an incredible-sounding New York-style cheesecake. The only problem is, you feel a little wined out and a full glass seems a little bit too much. Look no further than the most famous Champagne cocktail on the planet!

This pairing looks at complimentary flavours of sweet, acid, and salt. A tangy, sweet cheesecake with a salty-sweet biscuit base is elevated by the botanicals of the gin (ideally a citrus-forward London dry-style gin). The lemon juice boosts the presence of the lactic acidity from the cream cheese, and the champagne with notes of citrus, nuts, and fresh fruits such as peaches, apricots, and pears can even be used in place of garnishing the cheesecake with fresh fruits. The buttery, nutty notes of the champagne interact with the biscuit base in a way that simply sets up the pairing for success!

If you happen to have a cheesecake at home with no gin or lemons, or even if you are feeling cocktailed out, high-acid Champagne will even do the trick in a pinch!

CRAB + AMONTILLADO SHERRY

If you, like myself, are a lover of the fruits of the sea, this pairing is not one to miss! The sweet sea-salty flavours of crab find a surprising match with the nutty dryness of Amontillado sherry.

The pairing I experienced was at Hawksmoor’s beautiful Edinburgh location; their Eyemouth crab on toast was paired with the iconic Lustau Bodega’s Amontillado Sherry. The pairing, however, will work in more than this format. This sherry works incredibly well with a spicy crab fried rice or even a crab cake.

The aromatic notes of the sherry, of hazelnuts, and a mix of fresh and dried herbs season the crab as you sip and bite in conjunction, while the whisper of tobacco on the back palette of the sherry works even more wonders if your plate of crab has been cooked on the grill. It’s not just the sherry that elevates the crab either, as the natural salty-sweet profile of the crab acts as a flavour enhancer making all the nutty, raising flavours of the sherry sing even louder. Truly a pairing that reminds me why I love food and drink.

Lustau Amontillado Sherry

Size: 750ml
ABV: 18.5%
Find here: £26.50

GORDAL OLIVES + CREME DE CACAO BLANC

This savoury sweet pairing is light on the booze and the budget, and is perfect for a summertime post-lunch, pre-dinner snack!

Gordal olives have a meaty texture, with a nice crunch. Their sharp acidity and short finish of chilli spice and seaweed brinyness make an incredible pairing when contrasted by the soft, and delicately layered Creme de Cacao White from Gabriel Boudier. The liqueur has a very delicate nose reminiscent of a more “masculine” cologne that has started to fade with notes of sandalwood, white chocolate, cacao, dark roasted coffee beans, and orchard fruits. On the palate, however, you are hit with a wave of rich white and milk chocolates, followed by heavy cream and hints of red fruit such as strawberries and cherries, before a long buttery finish reminiscent of good vanilla ice cream.

Olives are great on their own, but this pairing truly does end up greater than the sum of its parts. As these two potent flavours fight for the spotlight, they end up enhancing each other and result in a pairing that is light on the stomach yet still jam-packed full of flavour!

Gabriel Boudier Creme De Cacao

Size: 500ml
ABV: 15%
Find here: £16.99

NASHVILLE HOT CHICKEN + LISTAN BLANCO

It’s a difficult thing to not love fried chicken. It’s equally difficult to not love a crisp cold glass of white wine, although usually not in conjunction. This pairing makes the exception to this rule as they contrast against each other beautifully.

Nashville Hot and Listan Blanco are not the most popular forms of their base products, as they each bring a signature flavour characteristic that falls under the love-it-or-hate-it category. Nashville Hot is, well, very hot, as the hot oil used to fry the chicken is then poured over cayenne, chile, black pepper, onion powder, paprika, salt, and sugar to form a chilli oil that the chicken is then drenched in.

On the other side of the coin, Listan Blanco has a very sulfurous quality. With fresh-struck matchstick on the nose, alongside curry powder aromatics and a strong minerality that reminds you of bathing in a mud bath. The palate lends itself to being savoury and mineral-forward, with flavours of fresh citrus zest which allows the floral quality of the chilies in the chili oil. The savoury funk of the wine also tempers the spice of the wine and allows more sweetness to come through.

When paired together, these two somewhat polarising forms of long-standing beloved classics become infinitely more approachable as their unique qualities come together for a bite with tempered spice and a sip with tamed sulphur notes.

If you cannot find Listan Blanco on the shelves of your local supermarket or bottle shop, we commend Borja Perez Viticultor, Listan Blanco, Artifice, 2019 from the Justerini & Brooks portfolio.

Listan Blanco

Size: 750ml
ABV: 12.5%
Find here: £19.40

By Fowwaz Ansari

Which Alcohol Mixes Well With Tea?

We don’t often think of tea and alcohol as having much of an overlap, but maybe we should. Bartenders have been experimenting with tea in cocktails for a while now, embracing the deep and diverse flavours of all kinds of teas, as well as the refreshing qualities, caffeine, and health benefits.

Most spirits have quite intense and distinct flavours, and it’s often the same with teas, so randomly mixing them together is likely to be a waste of good liquid – though you might strike gold, who knows! There are, however, some well known tea and booze marriages that show what a dreamy and complementary pairing the two can be… and these are a few you can easily try!

When mixing tea with alcohol, you can serve it hot as you usually would with tea, or you can infuse it hot and let it cool, or you can cold brew – it’s up to your personal preference and the ingredients you’re using.

You can make tea as you usually would and treat it as another cocktail ingredient, or in its simplest form, just add alcohol to your tea, but at a slightly more advanced level, you can infuse tea into spirits, or syrups or even embrace the cold distillation techniques – all the information on those can be found here.

Black Tea and Dark Rum

Black tea, most famously English breakfast, is a great pairing with rum. The natural caramelly sweetness of the rum pairs well with the earthy, bitter flavour of black tea. It’s such a complimentary pairing that there are already a few established cocktails marrying the two. Fish House Punch, with black tea, Cognac, dark rum, and peach brandy, is a particularly boozy serve. A simpler cocktail is the Planter’s Punch, which often includes black tea instead of water, combined with dark rum and a little lime juice and syrup. There is also Gunfire, a legendary morning cocktail in the British Army of the 1890s that mixes one shot of rum into a regular cuppa. Oh, and a little tip. You might not want the caffeine of black tea in the evening, but rooibos is a very similar, slightly smokier tea that’s caffeine free, so try this!

Green Tea and Whisky

Japanese whisky, Irish whiskey, and American whiskey are all regularly mixed with green tea. Whilst it’s a slight shame to taint the endless health benefits of green tea, the vegetal and grassy flavours really add to many whiskies. The end result is a refreshing, breezier number with increased citrus notes. A simple Green Tea Highball with Japanese whisky, green tea and club soda is a great place to start.

Chamomile Tea and Gin

Flower power. The floral and herbaceous heart of both chamomile and (many) gins is a perfect marriage. You’ll find that the notes in the chamomile enhance the botanical complexity of floral and herbaceous gins, and also soften any sharpness. A really simple pitcher style cocktail you can make is by making some chamomile tea (either with tea bags or through flowers in water), and straining the cool mixture with gin, lemon juice, honey, and ice – how deliciously bright and breezy does that sound?

White Tea and Vodka

White tea is one of the most delicate and refreshing teas. It’s well known for its gentle honey notes and mellow flavours like apricot, peach, oats, hay, and flowers. You could pair this with a very subtle floral gin or perhaps even white rum, but they run the risk of overwhelming it. The neutrality and cleanliness of good vodka can be an interesting match to try, sucking you in with the gentle refreshment of the tea, and whacking you with a hearty hit of vodka. Infusing vodka with white tea would be a good way to go (you can simply leave tea leaves or tea bags with vodka for a few hours then strain). This way, you can make a simple white tea Vodka Martini, perhaps combining with some aromatic ingredients like elderflower liqueur and edible flowers.

The Hot Tea Toddy

The most famous way of combining tea and alcohol is in the form of Hot Toddies. We’ve listed some amazing variations of the Hot Toddy here, and it’s easy to see how tea can be introduced. It’s already a winter warmer, made most classically with whisky, hot water, lemon juice and usually honey and cinnamon too. But, with other ingredients like ginger, cider, gin, rum and apple juice often involved in riffs, there are plentiful opportunities for tea to bring something to the party. Ginger tea, bourbon whiskey, honey and lemon juice is a super warming, spicy, rich favourite. The tea you use will emphasise different elements of the Toddy – the citrus, the honey, the spices, or the spirit itself. At the end of the day, if you think a tea that you love might go well with a spirit, then serve it warm and combine with citrus, honey, spices and see – you might surprise yourself!

Similar but slightly different, you can also make any of your favourite teas into syrups. Syrups are simply water and sugar, and of course you can swap out water for tea. Check out our homemade syrups guide here!

Tasty Easter Wine and Food Pairings 2024

Not everyone has a get together for Easter, but with the joys of sunny spring on the way, why not have a celebration? The right wine can make or break a feast, so we’ve been hard at work identifying the very best bottles of wine to wash down popular Easter meals.

Be it lamb, beef, turkey, pork, seafood, or vegetarian, we’ve pinpointed the ideal bottle for you. Each pick compliments the style of the food and the flavours present so let’s dive into some mouth-watering combos.

Best Wine to Pair with Lamb

Bread & Butter Cabernet Sauvignon

This ripe and robust classically styled Cali Cab is brimming with complex oak-aged flavours and softened mouthfeel. Mocha, fresh berries, blackcurrants, and peppery warmth all feature, as well as, of course, that butter which comes through alongside vanilla notes. Plenty of soft tannins that the fatty, hearty meat will cut through perfectly.

Size: 750ml
ABV: 13.5%
Find here: £13.50 (usually more!)

Best Wine to Pair with Beef

Catena Malbec

For beef, this bottle is exactly what we’re after – serious Malbec. Using some of the finest grapes from the best Mendoza vineyards, it’s big and rich, but mellow and restrained when it needs to be too. Dark fruits and intricate vanilla and coffee flood the nose, which unfold into full-bodied plum and blackberry. Underneath it all is a leathery, earthy undertone that’s yummy too. The heavier but approachable tannins work with fatty meat, and the richness compliments perfectly.

Size: 750ml
ABV: 13.5%
Find here: £13.99

Best Wine to Pair with Turkey

Mt Difficulty 'Bannockburn' Pinot Noir

Seductively intense New Zealand Pinot Noir, from Central Otago. Taking up the Burgundian-style, fruits of the forest dominate the aroma supported by mellow clove and brown spice. A sip of the dark ruby wine reveals cherry, violet and subtler savoury notes reminiscent of charred mushroom. The low tannins won’t overpower the turkey, and of course, cranberry sauce is a dream pairing.

Size: 750ml
ABV: 14%
Find here: £29.99

Best Wine to Pair with Pork

Kendermanns Riesling Kabinett

Food-friendly royalty, you just knew Riesling would pop up sooner or later. If we had to pick just one bottle to do a job with different dishes, then it would usually be a Riesling. This fragrant wine carries wafts of juicy peach, tangy grapefruit, and crisp apples. The palate is off-dry and noticeably refreshing with a zip of acidity to cut through the fat.

Size: 750ml
ABV: 8.5%
Find here: £9.99 (£6.99 Mix Six Price)

Best Wine to Pair with Seafood Dishes

Langham Sparkling Rosé

One of the best pink fizzes England has to offer, this was a big award winner last year. Mostly Pinot, but with a hefty chunk of Chardonnay and dash of Pinot Meunier, it’s blended with 18% reserve wine for added depth. The result is a pale, dry and extremely versatile wine with notes of fresh strawberries, cranberries and shortbread biscuit. The acidity and lingering sweetness are perfect for most seafood dishes, particularly shellfish and lean fish.

Size: 750ml
ABV: 12%
Find here: £34.95

Best Wine to Pair with Vegetarian Dishes

Te Pa Signature Series Sauvignon Blanc

This is a classic Marlborough Sauvignon that masterfully leans into the tropical notes you expect – guava, passion fruit and nectarine. Tasty gooseberry pops up too, as well as the chalky minerality that brings a crisp pureness to proceedings. If that sounds food-friendly, then it really is. The vegetal green notes are crying out for veggie dishes.

Size: 750ml
ABV: 13%
Find here: £10.50

If you’re after something a little more indulgent for after dinner and feel sad about having no easter eggs, then what about a chocolate liqueur to treat yourself? We’ve found the best liqueurs for whatever spirit you love here!

10 Irresistible Chocolate Liqueurs For All Spirits Lovers

If no one’s buying you an egg this Easter, then what about a chocolate liqueur? They are the epitome of luxurious indulgence and unquestionably delicious – well, these ten are anyway. Perfect for cocktails, desserts or just with ice, they’re surprisingly versatile too.

Of course, we’ve got sweet treats here, but with whisky, rum, gin, tequila, vodka, absinthe, wine and more involved, this list shows there’s way more to chocolate liqueurs than just their sweetness. Find your favourite spirit and see how the drinks geniuses have blended it with the deliciousness of chocolate below.

The Best Chocolate Cream Liqueurs

Amaz-In Chocolate Créme Liqueur

This is a rich and velvety dream bringing together Grenadian chocolate and Grenadian rum for big hits of chocolate flavour and incredible smoothness. It’s thick and packed with flavour, most noticeably the creamy chocolate of course, but also more delicate hints of tropical fruits rolled in brown sugar from the rum. This could be drunk neat, with a few ice cubes, drizzled into desserts or of course, chocolatey cocktails – think Espresso Martini.

Size: 750ml
ABV: 20%
Find here: £37.01

Dooley's White Chocolate Liqueur

If chocolate is top of the tree when it comes to indulgence, then surely white chocolate is the angel on the top. Decadent, delicious, and superb value for money, Dooley’s uses Dutch cream and wild berries to bring a touch of zing to the sweet white chocolate. Premium vodka brings some boozy steel, but its neutrality really allows the chocolatey and fruity goodness to star. Desserts, baking, cocktails – this would be difficult to resist.

Size: 700ml
ABV: 15%
Find here: £14.54

The Best Dark Chocolate Liqueur

Mozart Dark Chocolate Liqueur

Smooth and sophisticated, you’ll see the striking shape of Mozart on many a bartender’s shelf. Carefully produced with Austrian chocolate, it combines luxurious vanilla and cocoa, a portion of which has even been aged for added depth. It’s very rich but even with just ice, it’s deliciously balanced. It’s won the prestigious top awards in chocolate categories before and is generally considered one of the top choices.

Size: 500ml
ABV: 17%
Find here: £14.50

The Best Chocolate Liqueur for Whisky Lovers

Riverside Dark Chocolate Whisky Liqueur

The ornate bottle of Riverside sets up some lofty expectations for the liquid inside, and it doesn’t disappoint. Dark chocolate flavours intertwine with rich malty character and this famous combination tastes as delicious as you’d expect. If you’ve always found chocolate liqueurs too sweet before, then the dark chocolate brings some great bitterness here that’s mellowed harmoniously by oaky vanilla and caramel notes.

Size: 700ml
ABV: 20%
Find here: £23.52

The Best Chocolate Liqueur for Rum Lovers

Rumbullion! Chilli & Chocolate

It looks like we have another stunner of a bottle on our hands – what a gift this would make. Strictly speaking, this leans more on the flavoured rum side of things than liqueur (hence the 42.6% ABV), but rum lovers will adore it all the same. Criollo cocoa nibs, chipotle chilli and jalapeño join the original Rumbullion! notes of vanilla, orange, cassia, clove, and cardamom. The end result is an absolute cockle warmer, with indulgent, rich spices. It’s a really interesting, limited release from Ableforth’s that rum lovers should definitely try.

Size: 500ml
ABV: 42.6%
Find here: £27.95

The Best Chocolate Liqueur for Gin Lovers

Chocao Cacao Gin Liqueur

This is a distilled cacao gin that’s infused with ethically sourced single origin Peruvian Gran Yapatera cacao nibs and husks, before coming to life when bottled in Staffordshire. It’s less creamy and indulgent and more elegant with super smooth mouthfeel and a fruity and floral profile. The familiar earthy juniper notes are there but they battle it out with bitter dark chocolate and smidges of caramel.

Size: 500ml
ABV: 26%
Find here: £29.99

The Best Chocolate Liqueur for Tequila Lovers

Mis Amigos Chocolate Cream Tequila Liqueur

Spotting the potential of earthy agave with rich chocolate, Mis Amigos have produced yummy results. They’re slightly boozier chocolate and tequila liqueur is fantastic too, but now they’ve added extra decadence with chocolate cream. The agave is peppery and grassy which works a treat with the sweet chocolate for a grown-up milkshake vibe.  

Size: 700ml
ABV: 15%
Find here: £18.67

The Best Chocolate Liqueur for Vodka Lovers

Bouvery CV Chocolate Liqueur

This liqueur was decades in the making, combining four times distilled corn vodka with organic cocoa from three South American countries. It’s noticeably viscous in the mouth as those rich dark chocolate notes coat the mouth deliciously. The vodka provides a warming boozy kick, but it’s the chocolate that feels like it’s melting in the mouth that steals the show.

Size: 350ml
ABV: 16%
Find here: £26.49 (usually more!)

The Best Chocolate Liqueur for Absinthe Lovers

La Maison Fontaine Chocolat

The much-misunderstood absinthe is a no brainer to merge with chocolate, and La Maison have made a cracking job of it with this one. It’s inspired by a 1920s recipe for créme de cacao found at the distillery, so the chocolate isn’t as intense as most chocolate liqueurs. It’s quite dry for a liqueur, with the cleansing wormwood and herbal flavours coming through strongly, just coated delicately in milk and dark chocolate. By the time the finish comes around, it’s all absinthe flavour so the journey is completely unique and definitely worth picking up for the inquisitive drinker.

Size: 700ml
ABV: 25%
Find here: £22.25

The Best Chocolate Liqueur for Wine Lovers

Rubis Chocolate Wine

What a sumptuous infusion this is – Spanish Tempranillo with cacao essence for a super decadent fortified wine. We sort of understand why you might be put off, but trust us, the combination completely works because the balance is spot on. On the wine side, cherries and red fruits are delivered, and all coated with the perfect amount of chocolate flavour.

Size: 500ml
ABV: 15%
Find here: £13.94 (usually more!)

For all the chocoholics over Easter, try matching them up with some heavenly drinks pairings – you might surprise yourself!

What Can I Mix With Gin Instead Of Tonic?

The only ever-present force in gin is juniper, with its earthy, piney flavour – everything else can and does change. Therefore, as long as your mixer pairs well with juniper, you should end up along the right lines. It does depend on the style and botanicals of the gin, however.

For example, is it pink with berries? Is it umami and marine? Is it floral and citrusy? There are all kinds of complex flavours floating around, and you want a mixer that enhances those qualities. Of course though, you want a gin mixer that you enjoy, and that’s really all that matters.

If you’re not into tonic for whatever reason, then try these popular suggestions instead – we think they’re the best way to go.

Is Lemonade a Good Mixer with Gin?

Particularly with younger drinkers, the polls show that this is the country’s favourite mixer with gin, ahead of even tonic. Be it pink lemonade with a little kick of red berries like raspberry and strawberry, or regular, it’s probably the best gin mixer for those with a sweeter tooth.

There’s more to this classic combo than just providing a sugar injection though. The tart, bright citrus that comes through with the lemonade contrasts beautifully with the rich, earthy juniper profile of gin. As long as the gin isn’t too sweet to begin with, lemonade will likely work.

Is Soda a Good Mixer with Gin?

If you just can’t get on board with tonic but really don’t want to overshadow the delicately poised botanicals in gin, then how about soda? It’s simply carbonated water (even more so than sparkling water), so it tastes just like water. Therefore, similar to whisky, it can actually open up the botanicals in gin and enhance your libation – without the bitterness that tonic water brings.

What you’ll get is what you expect, a diluted version of the gin which usually leads to a more savoury, zesty drink – one of the purists! Of course, with garnishes like lime, lemon or mint, syrup and cordial, you can take this in any direction you like.

Is Flavoured Tonic a Good Mixer with Gin?

Alright, alright, so this is still tonic but hear us out. The main reason some people don’t like tonic water with gin is the bitter taste, mostly from the quinine. However, where there used to be no variation with tonics, there is now a tonne of it, and these flavoured tonics don’t have high quinine content.

The great thing about a flavoured tonic is that by retaining the lightness of water with only subtle flavourings, it still very much lets the gin shine as the star of the show. So, if you’ve never clicked with original tonic but still want the gin front and centre, we urge you to try some flavoured tonics.

For example, a simple Mediterranean tonic with a little citrus and herbs is fantastic with citrus and herbaceous gins and an elderflower tonic really emphasises the florality in floral gins – you really would be surprised at the difference it can make.

We love Franklin & Son’s range for its creativity and quality, and they have so many flavoured tonics, lemonades and sodas that are dreamy mixers for all kinds of gin – like Rosemary and Black Olive, Sicilian Lemon Tonic and Rhubarb and Hibiscus. Check out a few we love here!

Is Ginger Beer a Good Mixer with Gin?

Topping up your gin with the warming fizz of ginger beer has become a bit of a trend in the world of gin. You might not put the two together straight away, but it’s surprisingly versatile. Sweeter Old Tom styles go well, and with spiced, wintery gins it really emphasises the botanicals like cardamom, orange, cinnamon, and it goes without saying, ginger.

It works really well with big-flavoured gins that might need tempering a little, and the spicy feel is brilliant for standing up to bolder gin notes.

Is Grapefruit Juice a Good Mixer with Gin?

You’re never too far from citrus when it comes to gin combos.  Grapefruit juice is really handy for gin too because it’s a very popular botanical. It has a bittersweet, tart freshness that makes for a delicious combination with gin. Pink or red juices are dryer and sweeter, but the white is more bitter and acidic, so it’s down to personal preference really.

If you’ve got a very sweet pink gin for example, white may cut through nicely but for most gins, a ruby red grapefruit juice adds a nice layer. It’s also a lovely way of making your drink summery without too much sugar. Any fruity, citrusy gins and it’s a winner.

If you want some stunning gins to try out these mixers with, then we compiled some special bottles recently for our guide here.

There are a lot of questions like this one that float around the drinks world, and another one we get asked a lot is, ‘Is there a correct way to drink whisky?’

Baileys’ New Birthday Cake Truffles

Ever since Baileys dipped their toe into the world of chocolate truffles, it’s clear that people loved it because they’ve brought out more and more delicious twists on it. Strawberry & Cream, Salted Caramel, Espresso… and now the intriguing Birthday Cake.

The tantalising dance of rich Irish dairy cream, luscious chocolate, sweet vanilla and of course, seductive Irish whiskey seems to be a dreamy pairing with so many flavours, and with vanilla cake inspiring these latest truffles, it looks like a winner from the off.

They’ve teamed up with Dublin chocolatiers Lir who will be providing the indulgent white chocolate shell and vanilla truffle centre, which has been infused with the original Baileys Irish Cream Liqueur – nom.

It’s not the first collaboration between the pair, with the Nut Mix coated in Baileys flavoured chocolate released at the end of last year. Other collaborations with Cart D’Or, LiQ and the Finsbury Food Group show that we really are happy to buy Baileys with anything, and can we really be blamed.

The 135-gram packages will be available for £4 at a few different retailers like Card Factory, The Range, B&M and TK Maxx, so keep an eye as a sweet gift for Baileys lovers on their birthday.

If all this talk of Irish Cream has got you in the mood, then how about these cocktails that place it front and centre. And with this new truffle you’ve got the perfect garnish now too. It’s Christmas somewhere after all. Okay, so obviously it isn’t. But it’s nearly Easter, and that’s good enough. Treat yourself!

5 Boozy Pancake Day Recipes

Whether you’re one of those people who think Pancake Day is just for the kids, or you’re tired of the same old recipes and toppings every year, how about a grown-up twist - boozy pancakes.

Alcohol is massively underrated as a cooking ingredient and great for pushing the boat out this Pancake Day. These mouthwatering recipes range in simplicity, but use beer, Baileys, Chambord, coffee, vodka, and orange liqueur for indulgent boozy twists on classic pancakes.

Beer Pancakes

It won’t be one that you think of straight away, but beer actually adds a really lovely malty, yeasty flavour to the batter. And on top of that, the carbonation creates a lighter, fluffier pancake. Once it’s done, you can take it in a savoury or sweet direction and because the small amount of alcohol cooks away, the kids can try it too. A good place to start would be with a Belgian fruit beer like cherry, and then using the same fruit as your toppings… but all your usual toppings will pair up nicely. 

Ingredients (for 5):
3/4 tsp baking powder
1/2 tsp salt
1 egg (beaten)
250ml beer (light)
125g plain flour
50g caster sugar
30g butter

Method:
Mix together the dry ingredients first, so that’s sieved flour, sugar, baking powder and salt in a bowl. Next, whilst continuously whiskiberrng if possible, pour in egg, melted butter and your favourite beer, before stirring until smooth. Set this aside (ideally for an hour but it doesn’t matter too much) and get some medium heat into the pan with a little oil. For one pancake, use about 60ml of batter and cook for about 90 seconds on each side – or until it’s starting to turn a nice golden brown. The flip to show off is optional.

Baileys Pancakes

You just knew these would be included. The creamy profile of the country’s favourite liqueur is just begging to be used for Shrove Tuesday.  A splash of Bailey’s gives mouth-watering fluffy pancakes with added indulgent richness and creaminess. These will exceed your expectations, trust us. 

Ingredients (for 5):
3 tbsp unsalted butter
3/4 tsp salt
2 tbsp granulated sugar
1 large egg
150ml milk
125g self-raising flour
80ml Baileys Irish Cream

Method:
Nothing complicated here because you can just do as you would, except swapping some Baileys in for a portion of the milk. It’s best to mix the dry ingredients first, before whisking the liquids in until it forms a light and creamy batter. Fry in oil or butter for around 90 secs until golden. Toppings can be whatever you like but try white chocolate!

Chambord Pancakes

If you’re not familiar with Chambord, then you’ll probably recognise the glamorous royal bottle. It’s the original raspberry liqueur, a velvety smooth mix of not just raspberries, but blackberries, vanilla, citrus, honey, and a little cognac – now that sounds like pancake material to us. It’s a decadent, fruity twist that splits the Chambord into the batter mix, but also as an opulent drizzle. Nom. 

Ingredients (for 5):
50g plain flour
100ml Chambord
75ml whole milk
40g dark chocolate
50ml double cream

Method:
Okay, so first mix flour, milk and 50ml of Chambord until smooth (watch the gorgeous purple colouring come to life). Coat a pan with a little butter or oil and pour 60ml of batter in. Like usual, cook for 90 seconds. In the meantime, melt chocolate in a bowl of boiling water. Combine this with double cream, and then the other 50ml of Chambord until it thickens slightly. Pour this over your pancakes for berry heaven. Be aware that some alcohol will remain in this one though!

Espresso Martini Pancakes

It was only a matter of time before coffee showed up. For adding a kick to your breakfast pancakes, how about combining them with the UK’s favourite cocktail, the Espresso Martini? It has similarities with a Tiramisu, with spongey, rich coffee flavour, and soft mascarpone on top. This one requires a little more effort, but if you need motivation then just read the ingredient list – delish. 

Ingredients (for 5):
200g self-raising flour
1 tbsp coffee (optional dilution with 1 tbsp of water)
1 tsp baking powder
1 tbsp golden caster sugar
½ tsp vanilla extract
200ml milk
2 eggs
25g melted butter

For toppings:
100ml espresso
4 tbsp caster sugar
25ml coffee liqueur
130g mascarpone
70g zero fat Greek yoghurt
1 tbsp vodka
3 tbsp icing sugar
Chocolate shavings

Method:
First, the pancake. So, simmer your coffee with water (instant is fine) with the sugar and coffee liqueur in a pan until it thickens like syrup. Leave this to cool.  Whisk all the pancake ingredients together until completely smooth and pourable. Again, 60ml ish of batter per pancake into the pan (depending on pan size and preferred thickness). For the topping, beat the mascarpone with the yoghurt, a splash of vodka and icing sugar until nicely mixed and smooth. Dollop this on top, alongside the coffee syrup you made earlier, and shave some chocolate. What a creation.

Orange Pancakes

Another tasty route to go down is zesty citrus. You could experiment with gin and lemon, but we think it might get overpowered so how about orange liqueur. Using either Grand Marnier (richer) or Cointreau (sweeter), you get a succulent, sunny pancake full of delicious orange. It might be a little light on its own, so we’ve paired it with double cream but ice cream would be delish too. 

Ingredients (for 5):
5 regular plain pancakes
85g unsalted butter (softened)
25g golden caster sugar
3 tbsp Cointreau or Grand Marnier
½ orange (zested)

For toppings:
2 oranges (juiced)
1 lemon (zested)
175g golden caster sugar
3 tbsp Cointreau or Grand Marnier
200ml double cream (softly whipped)

Method:
Combine butter, sugar, liqueur, and orange zest in a bowl and spread over your plain pancakes. Heat in an ovenproof dish for 10 minutes on a medium heat. Meanwhile, make the sauce – add your zests, juice and sugar to a pan and heat through until syrupy. Add 2 tablespoons of liqueur and reduce the heat once it starts gently simmering. Let it cool. Then add a final tablespoon of orange liqueur, and drizzle over your heated pancakes with cream. Mouthwatering stuff.

If you’re planning a proper evening of pancakes and booze, then find out which drinks go best with pancakes here!

Christmas Leftovers Made Fun: Festive Afternoon Tea

Be it making too much or receiving loads of foody presents, you’re bound to have lots of leftovers and little bites in the days after Christmas.

It could be instead of the traditional Boxing Day cold buffet, or just as a replacement for weeks of turkey soup, but a Festive Afternoon Tea is a great way to get all those spare bits together and assemble them into something special.  We’ve got a handy guide below for ideas of what foods to include and the drinks that perfectly accompany them!

The Perfect Food for a Festive Afternoon Tea

First Course

First up, those festive finger sandwiches. Turkey and cranberry sauce are a must, but brie or camembert with cranberry would also be a lovely twist if you’re willing to include some toasted elements.  Smoked salmon, avocado and cream cheese is also a winner.

If you have any spare from the Christmas dinner (not likely as they’re many people’s favourite bit), then pigs in blankets are perfect bite sized foods for the savoury rung. The same goes for any mini sausage rolls, which is also great excuse to get any festive chutneys involved (spiced, cranberry, apple etc.)

A nice festive quiche with winter vegetables and thyme would make a great vegetarian option here, or a slice of the nut roast from Christmas Dinner if there’s leftovers.

Second Course

It’s not really an afternoon tea without scones, jam and cream occupying that middle rung, is it? For a festive twist, cranberry scones are delicious, especially with orange and cinnamon.

Chances are there will be a few preserves given as gifts, so it’s time to crack them open. If you didn’t get any, then any flavour will do, but focus on berries. Strawberry and champagne jam is perfect for the occasion. Keep the clotted cream simple.

Third Course

It goes without saying that there will probably be plenty of sweet treats to use up here.

Get those slices of leftover Christmas cake up on the top rung, and you have to include a few mince pies if they’re still going strong.

There’s no reason not to include traditional afternoon tea favourites like macarons, profiteroles, fruit tartes or Victoria sponges either.

We think some liquor chocolates are gorgeous peppered in and out of bigger sweet treats too, so it’s time to make a dent in those boxes if you haven’t already.

The Perfect Drinks for a Festive Afternoon Tea

Champagne

When Champagne is enjoyed alongside Afternoon Tea, it becomes a Royal Afternoon Tea, so I guess this would be a Royal Festive Afternoon Tea. Far from being just an extravagance, it is actually ideal for the bites above. A gorgeous Brut Champagne is a great all-rounder, because the gentle fizz and delicate fruitiness soothes throughout. Creamy, brioche and nutty notes pair well with the sweets as well as clotted cream and cheeses, and there’s enough acidity to cut through fatty oils in the pigs in blankets, sausage rolls and pastries. Every sip feels special too, which helps the festive celebrations along.

Moscato d’Asti

Moscato d’Asti isn’t the one if you’re looking for something to pair with every level of the Afternoon Tea, but it does absolutely shine with the sweeter bites. It’s so refreshing, with delicate bubbles, low alcohol and an ideal balance of acidity and sweetness. Cakes, sponges, and anything citrus – this is delightful.

Prosecco

Similar to Moscato d’Asti above, Prosecco is a companion that shines with the sweeter dishes. It’s light and fruity, and as long as you get one with a bit of intensity and complexity, it shouldn’t be overwhelmed by the flavours in the food. There’s enough fruity sweetness to avoid becoming horribly bitter and acidic, and the effervescence clears everything between bites nicely.

Riesling

Riesling has a fantastic food-friendly reputation, being armed to deal with all sorts of textures and flavours. Sharp acidity cuts through any fats and grease in meats, with residual sugar to deal with sweeter finishes. It’s fresh and lively to give a break from any overwhelming richness too.

Festive tea

We had to include tea of course. Why not fully embrace the season with a Christmas tea blend? There are lots out there, but you’ll usually find winter spices, citrus and orchard fruits – so expect cinnamon, clove, cardamom, orange and alike. It’ll throw up lots of complimentary flavours with other seasonal flavours in the food, and high heat is surprising in its ability to refresh the palate.

Sherry

A sure-fire way to put an Afternoon Tea through the Christmas transformation machine, we’re looking at sherry for those puddings. More precisely, Pedro Ximenez or Oloroso, with good sweetness and those delicious notes of dried fruits, nutsy and rich chocolates.

Pinot Noir

There’s no need for anything as heavy as a Barolo with light and varied bites like this, but a light Pinot Noir with tonnes of those soft red fruits is perfect. New Zealand Pinot is often the vibrant, fruity character we’re after, and they also happen to be rich and structured too, so can handle a little sweet spice. It’s absolutely delicious with cranberry sauce too. It’s a favourite for those Boxing Day cold spreads, so why not an Afternoon Tea twist?

If you’ve still got loads of Christmas Cake, Christmas Pudding and Mince Pies to chomp through, then we’ve got a detailed guide on drinks that marry them deliciously.