1. Alcohol makes food taste hotter (so to speak). With spicy dishes, look for lighter and sweeter drinks.
2. Delicate flavors, like gin, and subtle herbs are better for lighter dishes, like salads. Save the bourbon for the veal carpaccio.
3. A cocktail can add an element of texture to the dish. At Maven, the creamy coconut and hazelnut orgeat syrup in the rum-based Nauti’ Mermaid complements each bite of the tempura-fried calamari.
4. Cocktails often incorporate spices and herbs like rosemary, ginger, and bay leaf. Ask yourself if those seasonings belong with
the food itself.
5. If you’re on the dessert course, your drink should always be sweeter than
the dessert itself.