14 Underrated Food And Cocktail Pairings That Just Make Sense

While there's always plenty of discussion about pairing food and wine, cocktail pairings are often overlooked. It may be that the idea of matching cocktails is daunting, considering the huge variety of bold flavors that can appear in a single drink, but the truth is that pairing is relatively straightforward if you know the basic principles and aren't afraid to experiment a little.

At its core, food and cocktail pairing is no different to making cocktails — we're trying to find balance. We can do this by matching flavors that complement each other, but we can also achieve tasty results by pairing ones that contrast. For example, sweetness balances out savory flavors while salt can reduce bitterness, and acidity can cut through richer and fattier foods. 

Some dishes and cocktails may share ingredients that tie them together, and you'll likely find pairing items within the same cuisine works more often than not. It's also important to remember how critical texture and mouthfeel are when we eat and drink, and these also need to be factored in when pairing. With these principles in mind, below is a list of our favorite food and cocktail pairings that are easy to overlook, but once you've tried them, you'll never go back.

Many would consider dirty gin martinis and oysters to be acquired tastes thanks to their bold flavors. However, if you like intense flavor pairings, the two go together superbly.

First, you've got the salinity of the martini's olive brine that builds on the ocean-like flavor of the oysters — if the salt is too overwhelming, a squeeze of lemon on the oyster will reduce the saltiness and instead bring out the subtle sweetness of the raw seafood. While gin and oysters can both vary in flavor, gin's ever-present herbaceousness complements pretty much every variety of oysters, whether they're earthy, floral, buttery, or briny.

The final ingredient in a gin martini — dry vermouth — also pairs well with the oyster flavors, but if you prefer your martinis on the dry side, the brinier the oyster, the better. Lastly, the crisp, refreshing profile of the martini works as a palate cleanser between each oyster, ideal if you like to garnish your oysters with strong condiments, or if the oysters are an appetizer before your main meal.

The Negroni is another beloved classic that's infamous for its intense flavors — flavors that can be off-putting for some first-timers. Consisting of equal parts gin, sweet vermouth, and Campari, it's a cocktail whose ingredients all pack particularly strong punches.

While gin and sweet vermouth are both known for their highly botanical profiles that can verge on pungent, Campari is renowned for its extreme bitterness. Together, these three rich and powerful ingredients result in a drink that many say changes sip by sip, each one getting time to shine. This means we need to pair the Negroni with something equally robust so that neither the food nor the drink's flavors get lost.

Strong, aged cheeses are an excellent match for the Negroni, and given the cocktails' prominent bitterness, it's best to pick those with contrasting sweet or salty characteristics. Blue cheeses like Gorgonzola or Roquefort are excellent picks, while saltier cheeses like Parmigiano-Reggiano or pecorino also match fantastically. If you're not a fan of super strong cheeses, you can always opt for a sweeter, nuttier gouda or comté that will lower the intensity of the Negroni's bitter Campari element, or a sharp and earthy aged cheddar.

Technically speaking, the Manhattan is a pretty simple cocktail, consisting of only rye whiskey, sweet vermouth, and a few dashes of Angostura bitters. However, despite its short ingredients list, it's a rich and complex cocktail that can easily overpower delicate dishes.

The robust Manhattan has sweet notes that contrast superbly with the savory, seared crust of a perfectly cooked steak. Ultimately, the cut of the steak doesn't matter as long as it's of relatively high quality and cooked to medium rare or lower to maximize the meaty umami flavors. The caramel, oak, and spice of the rye whiskey also complement the cooked meat characteristics, especially if you're able to imbue your steak with a nice smoky char by cooking it on the grill.

If you overcook the steak, the flavors of the cocktail likely won't balance as well, especially as most of the delicious juices will have been cooked out of the meat. The meat will become tougher and less pleasant to eat, and it won't pair as well with Manhattan's velvety mouthfeel. Lastly, as we mentioned earlier with the Old Fashioned, going for a fattier steak will not only result in a tastier meal but will also reduce the alcohol intensity of the boozy cocktail.

Although margaritas are most commonly paired with Mexican food, sticking to a shared cuisine, it's definitely worth being a little more creative with your matching. Interestingly, the Margarita goes perfectly with fresh sushi, resulting in a fusion of both complementary and contrasting flavors.

With its zesty and refreshing blend of tequila, orange liqueur, sugar syrup, and fresh lime juice, the margarita's citrusy, tart profile cuts through sushi's delicate fish flavors with ease. It elevates pretty much every type of sushi fish, like salmon, tuna, mackerel, and eel, and it also plays off sweeter ingredients like crab or avocado. Additionally, in the same way that soy sauce helps bring out sushi's natural flavors, the moderately acidic margarita with its salted rim has the same effect when the two are paired together.

Lastly, the bright and grassy agave profile of the tequila acts as an ideal palate cleanser, doing the same job as pickled ginger in terms of resetting your taste buds in preparation for your next bite and allowing you to switch seamlessly between different varieties of sashimi, nigiri, onigiri or rolls without muddying the flavors.

The extremely savory nature of a Bloody Mary means it's frequently paired with a range of foods, particularly brunch dishes, but that doesn't mean every combination works. It's pretty common for bars and restaurants to get experimental with Bloody Mary garnishes, adorning the cocktail with everything from lobster tails to cheeseburgers, and while some of these additions work well, others can be a little gimmicky without much consideration for the flavors.

There are plenty of food pairings that do work well with a Bloody Mary, but the humble pepperoni pizza is one that everyone should try at least once. Aside from the shared tomato aspects of the cocktail's juice and the pizza's sauce, the Worcestershire sauce, celery salt, hot sauce, and citrus add a spicy kick while adding complementary flavors to the base. If you're not doing it already, a pinch of salt in your Bloody Mary goes a long way toward amplifying the taste of the tomato, so it'll do the same to your pizza.

Everyone has their own take on a Bloody Mary, sometimes adding ingredients like red wine, port, or balsamic vinegar to increase the acidity and create a richer cocktail, but the good news is there aren't many tweaks you can make that won't also work with a slice of pepperoni pizza.

Although many of us associate espresso martinis with a certain elegance, it might surprise you that one of the best dishes to pair them with is one of the simplest comfort foods around. For the unfamiliar, espresso martini recipes can vary, with a number of ways to elevate the cocktail, but typically contain vodka, coffee liqueur, fresh espresso, and sugar syrup.

Although coffee and cheese work due to their contrasting elements, they also both share nuanced flavors that can be fruity, floral, nutty, or sweet, depending on the variety of each. In this case, pairing those subtle flavors makes them all the more noticeable, while the sweetness of the cocktail balances the savory flavors. To make the most of the pairing, opt for a rich, nutty cheese like a mature cheddar, gouda, or Swiss. What's more, the roasted coffee notes also amplify the toastiness of the hot, grilled bread. Espresso martinis are also known for their decadent, creamy consistency and frothy mouthfeel which contrasts wonderfully with both textures in a grilled cheese — the gooey melted cheese, and the crispy toast.

Like the White Russian, most of us would consider the Brandy Alexander to be a dessert cocktail, kind of like an alcoholic milkshake. Consisting of equal parts cognac, crème de cacao, and fresh cream with a sprinkle of nutmeg, the obvious pairing would be an equally opulent after-dinner treat.

However, picking the obvious choice would mean missing out on a truly unique experience, and while it may sound a little strange, a Brandy Alexander is delicious when matched with bacon-wrapped jalapeño poppers. Texturally, the creaminess of the cocktail marries with the melted cheese, especially if you go for mozzarella, while also contrasting with the crispy bacon.

Flavor-wise, the salty bacon and melted cheese both stand up to the richness of the Brandy Alexander with the salt boosting the cacao elements. You've also got the added sweetness from the cocktail bringing down the heat from the jalapeños, while the boozy, fruity notes from the cognac amplify the peppers' natural flavors.