{"id":30074,"date":"2020-06-30T10:00:45","date_gmt":"2020-06-30T09:00:45","guid":{"rendered":"\/blog\/post\/five-expert-rules-for-bbq-drinking\/"},"modified":"2020-07-02T17:36:29","modified_gmt":"2020-07-02T16:36:29","slug":"five-expert-rules-for-bbq-drinking","status":"publish","type":"post","link":"https:\/\/www.masterofmalt.com\/blog\/post\/five-expert-rules-for-bbq-drinking\/","title":{"rendered":"Five expert rules for BBQ drinking"},"content":{"rendered":"

The mercury is rising across the northern hemisphere, which means one thing: donning a novelty apron and firing up the barbie. While beer is a valid and worthy barbecue hero, we reckon you can go one better this year\u00a0\u2013\u00a0just follow our drinks pairing rules, as told by the experts…<\/b><\/p>\n

Whether it\u2019s the Australia \u2018barbie\u2019, or the South Africa \u2018braai\u2019, barbecue cooking is ubiquitous. However, the ways in which different cultures approach the grill \u2013 in terms of meat types, sauces, marinades, rubs, and other flavourings \u2013\u00a0varies wildly from one country to another. Variables like smoke, equipment, fuel, cooking temperature and cooking time (as anyone who has eaten an over-charred, bitter burger patty will know all too well) also have a massive influence on the final flavour of the food.\u00a0<\/span><\/p>\n

\u201cHumans have been cooking over live fire all around the world for hundreds of years, so you can imagine there are thousands of techniques alone, without even getting into sauces, marinades and so on,\u201d explains Helen Graves, editor of Pit Magazine<\/a>. \u201cIn recent years, we have become more aware of the ‘low and slow’ style of cooking associated with American barbecue, but barbecue cooking is so much more than that. It may take the form of skewers such as kushiyaki in Japan, it may be buried in a pit in the ground as with Mexican barbacoa or it might be cooked in a tandoor in India.\u201d<\/span><\/p>\n

\"\"

Pit magazine, well worth a read<\/p><\/div>\n

With so much flavour potential, deviating from the classic \u2018beer and a burger\u2019 combination might seem daunting. Fret not. Whether you\u2019re an amateur \u2018cue-er or a barbecue legend, we\u2019ve cobbled together five drinks-pairing rules, as recommended by those in the know\u2026\u00a0<\/span><\/p>\n

    \n
  1. \n
    Choose light \u2013 but not delicate \u2013 cocktails<\/span><\/h6>\n<\/li>\n<\/ol>\n

    \u201cTypically speaking, you want flavours that have a like-for-like quality with the barbeque food,\u201d says Joe McCanta, global head of education & mixology at Bacardi. \u201cI try to avoid anything too acidic and look to pair barbeque food with cocktails such as the Grey Goose Le Grand Fizz,\u201d he says \u2013 35ml Grey Goose vodka<\/a>, 15ml fresh lime juice, 25ml St Germain<\/a>, 60ml cold soda water built over ice in a wine glass\u00a0and garnished with two lime wedges.\u00a0<\/span><\/p>\n

    Drinks with bitter, herbaceous notes also work well, says Graves. \u201cThis isn’t the time to bring out a drink on the more delicate end of the spectrum,\u201d she explains. \u201cYou want something big, gutsy and honestly, quite alcoholic. The spirit needs to come forward to stand up to the ‘cue.\u201d\u00a0<\/span><\/p>\n

    Try a\u00a0 vermouth-spiked take on the G&T \u2013\u00a0the Rose Spritz combines 50ml Bombay Sapphire<\/a>, 100ml elderflower tonic, 25ml Martini Rosato<\/a> vermouth and two orange wedges in a balloon glass over ice. \u201cIf you can\u2019t find elderflower tonic, you can opt for a regular tonic with a splash of honey,\u201d says McCanta. \u201cFor a less zesty, sweeter serve, try raspberries in place of the orange wedges to garnish.\u201d<\/span><\/p>\n

    It goes without saying that long, refreshing whisky-based serves are a barbecue dream. <\/span>\u201cElderflower cordial is such as a simple ingredient that works well with whisky cocktails, such as a whisky highball with soda\u00a0\u2013\u00a0so refreshing for summer,\u201d says Stewart Buchanan, global brand ambassador for Glenglassaugh<\/a>, BenRiach<\/a> and The GlenDronach<\/a> distilleries.\u00a0<\/span><\/p>\n

    Drop your preconceptions about what you \u2018should\u2019 or \u2018shouldn\u2019t\u2019 be doing with a spirit. \u201cWe always encourage people to step outside of \u2018the classics\u2019\u201d says Quinzil de Plessis, master of wood and liquid innovation at Kinahan\u2019s<\/a> Irish Whiskey. \u201cBBQ should be an experience, not just a process, so look for a mix of versatile, new and different flavours to add to your experience.\u201d<\/span><\/p>\n

    \"\"

    Le Grand Fizz from Grey Goose<\/p><\/div>\n

      \n
    1. \n
      Alternatively, opt for bold\u00a0\u2013 or spiced \u2013\u00a0serves<\/span><\/h6>\n<\/li>\n<\/ol>\n

      Bright and bold flavours stand up and complement the smoky char of a BBQ, says<\/span> James Chase, director at Chase Distillery<\/a>. This could be a flavoured gin, for example\u00a0\u2013 Chase recommends his Pink Grapefruit and Pomelo Gin<\/a> \u201cmixed with Mediterranean tonic and a fleshy slice of grapefruit to garnish\u201d.<\/span><\/p>\n

      Alternatively, you could try a spiced rum. As part of a partnership with London restaurant Berber and Q, Bacardi has explored different ways of using Bacardi Spiced<\/a> as a key ingredient for cocktails and meat marinades. Something like a Bacardi Spiced & Ginger Ale \u2013 using a ratio of 50ml rum with 100ml ginger ale\u00a0\u2013 is a match made in heaven.<\/span><\/p>\n

      Mezcal, too, shines in a barbecue setting. \u201cWe have a preference for long, refreshing drinks with a bit of a punch,\u201d says David Shepherd, founder of Corte Vetusto<\/a>, \u201cso we\u2019d be sipping on a great Mezcal Margarita<\/a>, a Mezcal Paloma<\/a> or a Mezcal Collins, using citrus and bubbly effervescence to complement the smoky agave notes of mezcal.\u201d<\/span><\/p>\n

      Whatever you do, just don\u2019t confuse \u2018bold\u2019 with \u2018rich\u2019 when it comes to drink pairings.<\/span> \u201c<\/b>Something like a Bloody Mary<\/a> may be a little too heavy,\u201d says Chase. \u201cA BBQ is all about the food, and the drink needs to complement and not be another meal in itself.\u201d\u00a0<\/span><\/p>\n

        \n
      1. \n
        Stock up on ice<\/span><\/h6>\n<\/li>\n<\/ol>\n

        Temperature is everything in the grill\u00a0\u2013 and the same goes for your glass. \u201cAvoiding anything that is served straight up, as it will become warm in the hot sun,\u201d says Metinee Kongsrivilai, brand ambassador for Bacardi UK. You can never have enough ice, so make sure you\u2019ve got plenty in the freezer. Which leads me nicely to our next tip…<\/span><\/p>\n

        \"\"

        Try making your Margaritas in advance so you can concentrate on the grill<\/p><\/div>\n

          \n
        1. \n
          Get your prep work in<\/span><\/h6>\n<\/li>\n<\/ol>\n

          A little bit of preparation can go a long way, says Shepherd. \u201cPre-batching your mezcal Margarita and keeping it chilled in the fridge means you can effortlessly get your guests into the vibe on arrival,\u201d he says. \u201cMarinade your meat overnight to let all of those flavours really sink in.\u201d<\/span><\/p>\n

          Always use the best quality ingredients available to you, suggests Liz Baker, marketing manager at Wilkin & Sons Ltd (creator of the Tiptree spirits<\/a> range)\u00a0\u2013 and don\u2019t forget the smaller details. \u201cWhy not invest in some lovely glasses and take time to think about garnishes,\u201d she says, \u201cthis could be a slice of lemon or lime, a sprig of mint or a fresh strawberry or plump raspberry.\u201d<\/span><\/p>\n

          Make sure your guests have a drink in hand on arrival because you might be busy on the grill, and have no time for small talk, adds Chase. \u201cProp up a table and lay a selection of spirits out, with some random bottles that have been in your drinks cupboard for too long, with pre-cut garnished and cups \u2013 preferably red cups!\u201d<\/span><\/p>\n

          \"\"

          Helen Graves’s awe-inspiring goat shawarma<\/p><\/div>\n

            \n
          1. \n
            Keep the \u2018cue simple<\/span><\/h6>\n<\/li>\n<\/ol>\n

            This is meant to be fun. You’re not going to enjoy yourself if you\u2019re trying to cook eight different things at once to perfection, says Paul Human, founder and head chef at We Serve Humans and The Collab in Walthamstow. \u201cYou\u2019ll also fail, especially once you\u2019ve had a few beers in the sun,\u201d he says.\u00a0<\/span>\u201cDo one thing and do it really well. Try and keep to a theme\u00a0\u2013 do a shoulder of lamb and some flatbreads, tzatziki, a little Greek salad. Summery, simple, all stuff you can prep a day ahead. Sprinkle some pomegranate seeds on it, pass around a glass of retsina or iced ros\u00e9 and bathe in the glory.\u201d\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

            The mercury is rising across the northern hemisphere, which means one thing: donning a novelty apron and firing up the barbie. While beer is a valid and worthy barbecue hero,…<\/p>\n","protected":false},"author":24,"featured_media":30084,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[896],"tags":[806,715,901,899,894],"yoast_head":"\nFive expert rules for BBQ drinking | Master of Malt blog<\/title>\n<meta name=\"description\" content=\"While beer is a valid and worthy barbecue hero, we reckon you can go one better this year\u00a0\u2013\u00a0just follow our drinks pairing rules, as told by the experts...\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.masterofmalt.com\/blog\/post\/five-expert-rules-for-bbq-drinking\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Five expert rules for BBQ drinking | Master of 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