Spirits specialist Diageo is encouraging bars, pubs and restaurants to celebrate National Fish and Chip Day on June 2 with some cocktail pairings.
To help outlets maximise spirit sales from this casual eating opportunity, Diageo GB’s on-trade consultant Rob Poulter recommends two of his favourite cocktail serves to complement fish dishes.
He suggests a Mexican classic, the Paloma, with the classic fish and chips. “The light peppery notes in the tequila cut through the batter, while the citrus notes in the grapefruit soda act to cleanse the palate in between each mouthful – the perfect complement.”
To go with a white fish dish, Rob recommends an English Elderflower Fizz. “It works as a great accompaniment to a simple white fish dish because the balanced botanicals in the gin and the subtle floral elderflower notes complement, without overpowering, the delicate flavour of the fish.”
English Elderflower Fizz (pictured top)
50ml Tanqueray London Dry Gin
25ml Elderflower cordial
125ml Soda water
6-8 mint leaves
Sprig of mint
Garnish: Lemon wedge and sprig of mint
Glass: Large wine glass
Fill a large wine glass with ice then add the gin, mint leaves, elderflower cordial and soda water. Stir gently to mix and garnish with the lemon wedge and mint sprig.
Paloma (pictured below)
50ml Don Julio Blanco Tequila
150ml Grapefruit soda
Pink grapefruit wedges
Garnish: Pink grapefruit
Pre-prepare a glass by rubbing the rim with a wedge of grapefruit and dipping it in a dish of sea salt. Fill the glass with ice, add the tequila and top with the grapefruit soda. Garnish with a pink grapefruit slice.