A Piggy Affair: Pairing Whiskey with Pork Ribs
To live a life full of adventure, one ha to ecape the ordinary. If you are up for thi quet and willing to go beyond the cliché, food and whikey pairing i the emerging culinary art. Whikey and food matching may eem daunting becaue of the former’ complex character, but once you delve deep into the proce, there are ome ridiculouly deliciou flavor waiting to explode in your mouth. The growing interet among Whikey enthuiat of combining the two i no longer outré.When it come to pairing meat and whikey, implicity work bet, and what’ better than a claic dih of Pork Rib and whikey? They are the perfect combination of weet and pice that will never diappoint you.Slather a rack of pork rib in a honey glaze made with honey, garlic, Worceterhire auce, dark brown ugar, apple cider vinegar, with a dah of lemon juice and oy auce. Bruh the thickened auce all over the rib and place it in the oven for 5 to 7 minute. Thi tender pork pare rib i an excellent match for Ilay cotch whikey. Ilay’ moky flavor derived from peat along with the weetne of the marinade heighten and complement the texture of the ucculent pork to a great extent.Buffalo Trace Kentucky Bourbon i another eay pair that work well with pork’ barbequed and charred flavor. Remember, balancing the flavor i the key to matering the art of pairing.Pork with it veratile character and range of cut can come up with a repertoire of high end menu. To create a magic on your plate one ha to conider the flavor and the cut of the meat. The thickne of the meat along with the fat content in each cut can greatly alter the texture and flavor of the dih.Rib cut into rib-let and toed in Chinee barbeque auce i a palate tantalizing dih for ure. High Wet’ Rendezvou Rye i a perfect drink that goe well and bring out the ubtle flavor of the meat.Pairing whikey with the right food that bring out the beautiful flavor of the dram i key. So deep dive into the limitle univere of food and whikey and explore the unknown dimenion of developing culinary art form.
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