Dessert Day: Find out how to pair drinks and sweets – 10/09/2023 – Food
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It is difficult to pinpoint when the practice of pairing food and alcoholic beverages began. This is because since the beginning of civilization, the main accompaniment to meals has always been wine, which was chosen according to the meal to compose the flavor of the dish.
It is correct to say, however, that science began to focus on the technique in the 20th century, when classic cocktails began to develop and mixologists began to test new combinations, including with sweets.
“When pairing, we have complete freedom to test everything”, says consultant and sommelier at Empório Fasano Renato Brasil. For professionals, it is important to pay attention to the sensory information of sweet dishes. “The flavor is very imposing and saturates the palate very easily, so the drink must have an equally sweet component.”
This is the technique used by master cocktail maker Alexandre Silva, responsible for putting together a menu of drinks that make up the menu at Pikurrucha’s confectionery, in São Paulo. In the space, Silva designed drinks that have some sweet component in their production, and thus harmonize with the house’s dishes.
For the cocktail fan, the pairing of sweets with alcohol is not new to the Brazilian palate, as the combination of cake and champagne is an old acquaintance at wedding parties and celebrations around the world.
With that in mind, two house drinks, the so-called fresh passion and the sgroppino, have the same sparkling wine base and are composed, respectively, of Sicilian lemon and lemon sorbet, and are recommended to pair with dishes such as lemon tart. because they are complementary.
“The best thing is to always stick to the basics. Sweet with sweet will always work, you just have to be careful not to weigh down your hand and make the drink inedible”, he says.
At first, for experts, the choice may seem unpromising. “Sour drinks or white wines, which naturally have more acidity, always go better with savory foods”, says Renato Brasil. “But I was betrayed by the best pairing of my life when I tried an apple pie and a Sauternes de Bordeaux white wine, so anything is possible.”
Although it is not an exact art, pairing drinks with sweets follows some rules, such as avoiding what experts call pairing by contrast, when they mix opposing characteristics in order to make them blend together.
Another important point to note is that, although sweet, the alcohol content is not and does not become lower. “Moderation is still necessary. What reduces the alcohol content in the blood is the amount of time it is in the body, not the sweets.”
Among the tips for pairing are drinks such as dark beers, which go well with brigadeiros and semi-sweet chocolate, for example. Another tip is that sparkling wines and liqueurs generally go well with sweets with a stronger flavor, such as banoffee, or even mixing hot chocolate with drinks such as gin, cognac and even cachaça.
See five restaurants in São Paulo where you can pair drinks and sweets.
3 Brasseurs
The micro-brewery with a French soul, known for launching signature beers that only stay on the menu for a month, offers drink options to pair, mainly, with its flagship dessert, the chocolate sphere made with semi-sweet chocolate, a scoop of ice cream , chocolate syrup and almonds.
R. dos Pinheiros, 227, Pinheiros, west region, and r. Jesuíno Arruda, 470, Itaim Bibi, west region, @3brasseurs
Coffee Condiment
Located on the east side, the cafe has drink options such as the pink lemonade with a touch of vodka, or the cocktail called kiss rosa, which contains vodka, lemon juice, artisanal chamomile syrup and ginger foam with hibiscus, which harmonize with options such as cinnamon roll, NY style cheesecake and fudge brownie.
R. Itapura, 1,400, Tatuapé, eastern region, @condimentocafe
Pikurrucha’s
A pioneer in the Instagrammable concept, the confectionery has among its options drinks such as raspberry gin spritz, which pairs with strawberry bonbon, the espresso martini, paired with caramel dulce de leche brigadeiro and fleur de sel and the brut sparkling wine, which goes well with the meringues and green grape tart.
R. Diana, 695, Perdizes, western region, and r. Francisco Marengo, 1,481, Tatuapé, eastern region, @pikurruchas
Sky Hall Garden
The bar located in the Jardins neighborhood offers a pairing option prepared especially for the house. The aurora cocktail, which contains passion fruit, Tahiti lemon, fennel syrup, kümmel, saffron and egg whites and can be tried alongside the sweet il bosco, a reinterpretation of the classic chocolate cameo and vanilla mousseline.
R. Haddock Lobo, 1,327, Jardim Paulista, west region, @skyhallgarden
SubAstor
At Vila Madalena, the bar offers a homemade dessert, a pan-baked cookie accompanied by cream ice cream with Belgian chocolate sauce, which can be paired with the açaí punch drink, made with Irish whiskey and 3-year-old añejo rum. , rosato aperitif, aromatic bitters, açaí, pineapple, vanilla and Tahiti lemon. Another option is to pair the dessert with a drink made from cupuaçu, with a blend of aged rum, pineapple tepache with banana and cocoa bitters.
R. Delfina, 163, Vila Madalena, west region, @subastor
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