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Virginia ABC > Products > Cocktail Recipes > Food Pairings

Food Pairings

Poke Bowl

Virginia Mai Tai + Poke Bowl

The Virginia Mai Tai brings delicious tropical flavors to the light and savory taste of a poke bowl with all your favorite toppings. The richness and umami flavors of marinated tuna, avocado and warm rice are accented by the sweetness and spice of Virginia-made black rum and apple cider. Try it with Devil’s Backbone Mountain Blackstrap Dark Rum.
Pimento Cheese

Virginia Julep + Biscuits with Pimento Cheese

There’s no more classic southern dish than warm buttermilk biscuits piled high with pimento cheese. The Virginia Julep’s minty sweetness offsets the rich, sharp and creamy pimento cheese, and using Keep It Simple Syrup Spearmint and Virginia Highland Whisky adds a local touch.
Chicken Tikka Masala

Coconut Moon + Chicken Tikka Masala

This creamy cocktail has a bit of a kick, thanks to Belle Isle Honey Habanero Moonshine. It’s the perfect match for Chicken Tikka Masala or other Indian foods. The hint of spice complements the spiciness of the chicken, while the coconut milk and sugar cool things down a bit.
Citrus Salad

Salad with Citrus Vinaigrette + Greyhound

A crisp salad filled with healthy greens, nuts, fruit and a citrus vinaigrette is the perfect match for the grapefruit-based Greyhound cocktail. Mix one up yourself with your favorite gin or vodka and grapefruit juiceor grab a quick and easy canned option from Joia Canned Spirits.
Black Forest Cake

Black Forest Cake + High Noon Black Cherry

If you are looking for a convenient, tasty cocktail-and-desert combination, it doesn't get easier than this. Treat yourself to a High Noon Black Cherry Canned Cocktail alongside delicious Black Forest Cake. The cocktail is only 100 calories and low in sugar, which pairs well with the richness of the cake.
Pasta and Wine

Pasta with Red Sauce + Cinder Snapper Chambourcin

Iron Heart Winery’s Cinder Snapper Chambourcin is smooth and full-bodied—the perfect match for your favorite tomato-based pasta sauces, whether homemade or readymade. Enjoy this wine with spaghetti, linguine or lasagna with red sauce.
Thai Food

Spicy Thai + Bluestone Vineyard Moscato

The sparkling sweetness of Bluestone Vineyard Moscato offers you a reprieve from the heat of spicy Thai cuisine. Serve alongside spicy shrimp or chicken coconut curry.  Your taste buds will love this sweet and spicy delight.
Salmon and Wine

Salmon with Lemon Sauce + Prince Michel Chardonnay

Prince Michel Chardonnay’s balance of fruit, oak and acidity stands up well alongside salmon with a creamy lemon sauce. The rich flavor of the salmon is balanced by the crisp, green apple characteristics of this delicious white wine .
‘Mo Mojito and Ropa Vieja

Mo Mojito + Ropa Vieja

What’s better to pair with Cuban food than a Mojito? This blend of lime and mint over ice is a cool, sweet companion to the rich flavors of slow-cooked beef. Kick yours up with a shot of white rum, and enjoy alongside this traditional meat, vegetable and rice dish.
Porch Time Lemonade and Grilled Burgers

Porch-Time Lemonade + Grilled Burgers

When it's warm outside, nothing goes better with a fresh, juicy grilled burger and all your favorite toppings than a cold, refreshing Porch Time Lemonade. The mix of your favorite bourbon with bottled or fresh-squeezed lemonade over ice is a summertime classic
Absolutely Mary and Eggs Benedict

Absolutely Mary + Eggs Benedict

This delicious combo is a brunch classic. Mix up a citrusy Absolutely Mary and explore our range of garnishes, like cocktail onions, olives and more. The rich, bold flavor of the cocktail is perfect alongside delicately poached eggs and hollandaise sauce.
potato pancake

French '78 + Potato Cakes

Chef/Proprietor Patrick O’Connell, from acclaimed restaurant and hotel The Inn at Little Washington, offers a European-inspired potato cake paired with an herbal riff on the classic French ’75. This creamy and crispy dish pairs well with the herbaceous, effervescent cocktail.
oysters

Vieux Carre + Oysters

Executive chef Patrick Willis of Lemaire at Richmond’s Jefferson Hotel serves a Virginia oyster stuffing with the classic Vieux Carre cocktail. The brininess of the oysters and creaminess of the béchamel sauce pair excellently with this cocktail's bitterness. Find the Oyster Stuffing recipe in Spirited Virginia magazine.  
risotto

Hootenanny + Risotto

The Hotel Roanoke & Conference Center executive chef, Stephen DeMarco, pairs savory veal and risotto  with the Hootenanny, an apple pie moonshine-based apertif. Find the recipe for the Veal Chops with Gorgonzola Risotto in the OctoberDecember 2018 issue of Spirited Virginia magazine
coffee and cheesecake

Irish Coffee + Cheesecake

Are you a fan of  Irish Coffee? Creamy cheesecake pairs well with a medium roast coffee and a splash of your favorite whiskey ! Prefer a lighter roast? Opt for  light dessert-like cookies or more acidic desserts like fruit tarts. Dark roast fans can pair their beverage with heavy desserts with chocolate, caramel or ice cream.
Boulevardier cocktails

Boulevardier + Creamy Pasta

Creamy dishes like fettuccine alfredo, with shrimp or chicken, or turkey tetrazzini, naturally complement the tartness in cocktails like the Boulevardier. The warmth of the whiskey paired with comfort food makes this combo perfect for fall or winter nights. Sophisticated yet easy to make, this cocktail elevates weeknight dinners to another level.
pizza and cuba libre cocktail

Rum Cocktails + Pizza

It's pizza night! Nothing goes better with a pizza than a big glass of cola with ice. Just add a splash of rum for a Rum and Cola for the perfect cocktail pairing. (Squeeze in some fresh lime juice for a Cuba Libre.) Looking for adventure? Serve everyone's "love it or hate it" pizza topping—pineapple—and use pineapple-flavored rum.
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Cocktail Recipes