http://spicemogul.com/cocktails-and-food-pairing/the-gin-tasting-round-1 Explore the world of flavor Thu, 25 Feb 2010 21:10:28 -0500 hourly 1 http://spicemogul.com/cocktails-and-food-pairing/the-gin-tasting-round-1/comment-page-1#comment-13 Matt Cairns Sun, 08 Nov 2009 13:06:17 +0000 http://spicemogul.com/?p=244#comment-13 Following the advice of the Moguls, I have recently tried pairing Gin Martinis with Spicy food - both with great success (though my wife says Gin makes me do things I shouldn't). First we went with Bombay Sapphire (6:1) up and Indian Curry. I had started out with red wine before dinner, but switched for the meal. The cold gin was crisp and delicious with the spices our friend Mary Beth put in the dish. Second, I went with Tangueray 10 up with floating ice shards in the glass at Rama Thai in San Diego (highly recommended in Zagats and by the Stewarts from Montgomery Alabama and the Cairns family from New Hampshire). We ordered Heaven rolls with peanut sauce, noodle wrapped shrimp with chili sauce and chicken satay. The Tangueray was outstanding with the shrimp and chili sauce. What was interesting was how it was different with the 3 dishes, each picking up something or adding something to the gin experience. The Moguls are right - Gin is the new wine for me when I have spicy food at home or out. Keep up the good work!! Following the advice of the Moguls, I have recently tried pairing Gin Martinis with Spicy food – both with great success (though my wife says Gin makes me do things I shouldn’t). First we went with Bombay Sapphire (6:1) up and Indian Curry. I had started out with red wine before dinner, but switched for the meal. The cold gin was crisp and delicious with the spices our friend Mary Beth put in the dish. Second, I went with Tangueray 10 up with floating ice shards in the glass at Rama Thai in San Diego (highly recommended in Zagats and by the Stewarts from Montgomery Alabama and the Cairns family from New Hampshire). We ordered Heaven rolls with peanut sauce, noodle wrapped shrimp with chili sauce and chicken satay. The Tangueray was outstanding with the shrimp and chili sauce. What was interesting was how it was different with the 3 dishes, each picking up something or adding something to the gin experience. The Moguls are right – Gin is the new wine for me when I have spicy food at home or out. Keep up the good work!!

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