Pairing food and cocktails is a fun way to enhance your dining experience. The key is to find flavors that complement rather than overpower each other. When pairing, consider the flavor profile of both the dish and the cocktail. A good rule is to match the intensity of the food with the strength of the drink. For example, a light seafood dish pairs well with a crisp, citrusy cocktail like a mojito. In contrast, a hearty steak is better complemented by a bold, full-bodied cocktail like an old-fashioned.

The type of alcohol in a cocktail also plays a crucial role. Different spirits can enhance or clash with certain flavors. Gin-based cocktails work well with seafood because of their botanical and herbal notes. Whiskey-based drinks, on the other hand, pair nicely with smoky or spicy dishes.

Texture is another important factor. Fatty foods like cheese or meats can be balanced by acidic cocktails such as margaritas or martinis. The acidity helps cut through the richness, creating a well-rounded pairing.

In summary, consider flavor, intensity, and alcohol type when pairing food and cocktails. With creativity and experimentation, you can create unforgettable combinations that elevate any meal.

View TIME’s write up of Pairingware®

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