Potato Tipples Takeover – pairing potato dishes with alcoholic beverages

The idea of pairing alcohol with food is not new; we regularly choose wine, beers or cocktails to complement certain meat or fish dishes. Many people know that a full bodied red is perfect with steak, a Bloody Mary is great with brunch and a crisp cold beer balances a spicy curry. If drinks can be created to match meat and fish dishes, why not create versions to complement other foods too? Potatoes can be a delicious base to many meals and deserve to be consumed with a beverage that really sets them off. Potatoes are famous for carrying flavour, so it’s time to find out more.

By partnering with a leading mixologist, Dariush Afshar Haghighi from The Alchemist, who is famed for creating exciting drinks with real depth of flavour, we have created four drinks that will really bring your favourite potato-based dishes to life:

How to pair with potatoes:

* Think about how you are cooking them – the method you use will impact the texture of the potato
* Consider what you will be serving the potatoes with and how that will influence and enhance their flavor
* How will you be presenting your potatoes? Cocktails can be served in all shapes and sizes and so can potatoes. Try and find a look that works well for both!

‘Potatoes: More Than A Bit On The Side’ bespoke cocktails:

Smokin’ Mary – vodka and slightly spiced tomato juice teamed with sweet caramelised onion chutney and smoke, with a chorizo and halloumi garnish. Served in highball glass.

1. Add 300ml of (smoked) tomato juice to a cocktail shaker
2. Stir in a teaspoon of caramelised onion chutney
3. Add lemon juice and season with salt and pepper
4. Add shot of vodka
5. Add cubes of ice and roll the cocktail shaker to combine the flavours gently
   Serve in a tall glass and garnish with charred mini cherry tomatoes on a cocktail skewer

Pair with: Spicy Potato Wedges

Why: The sweet and smoky flavours featured in this twist on a Bloody Mary, will perfectly complement potato wedges and provide warming, feel-good refreshment. This cocktail needs to pack enough of a punch to balance out the spicy wedges, while still holding its own. The smoke will add an interesting edge to the drink – and draw out the flavours of the cayenne pepper and chilli powder used to create the wedges. When turning up the heat in a meal, it is always best to serve a long drink with plenty of ice that can be slowly enjoyed – or gulped down if needed! The chorizo and halloumi garnish adds a bit of fun to the beverage, and both also can be enjoyed with the Tzatziki dip served with the wedges.



Pomelo Piñata – Golden tequila combined with grapefruit and pineapple juice, flavoured with coriander, mint, agave and a hint of chilli. Finished with bubbles and served in a coupe glass.

1. Add lots of cubed ice to an empty margarita coupe glass to chill
2. In a cocktail shaker, mix one shot of tequila with a verdita mix containing: Agave syrup, Coriander Mint, Grapefruit juice, Pineapple juice
3. Shake well and serve
4. [Alchemist adds dry ice and soy lecithin for magic bubbling touch]

Pair with: Pan Seared Cod with Potatoes and Chorizo

Why: The flavours in this cocktail instantly transport us to South America, meaning it will pair perfectly with the traditional Spanish flavours of this recipe. The coriander and mint provides a refreshing hit – and are two flavours commonly used with potato dishes. The chilli leaves warmth on the palette that also complements the potatoes – which will have absorbed the smoky taste of paprika from the chorizo. The zingy tang of lime and sweetness of the tequila work well with white fish – like the cod included in this recipe.

Old Garden Rose – Gin, sweetened with rose liqueur and apple juice and toasted rosemary. Topped with a beetroot foam and a rosemary sprig, served in a margarita coupe glass.

1. Gently toast some rosemary and add to a margarita coupe glass
2. Add a shot of Chartreuse to a cocktail shaker
3. Add beetroot foam (or juice if making at home), egg white, lemon juice and gin mare
4. Shake serve over the toasted rosemary with a star anise for garnish

Pair with: Potato & Sage Gnocchi with Pesto

Why: Beetroot and rosemary are both savoury, earthy flavours which will combine beautifully with the sage in this gnocchi. The creamy taste of the potato will also be complemented by the sweet, floral notes that this drink contains – though the apple juice keeps it sharp. Pesto offers flavours of garlic, which can be overpowering, so we needed to create a drink that could cut through this and remain on the palette. By serving this drink in a smaller glass, but keeping the flavours intense, it can be enjoyed in little sips.

Winter Is Coming – Bourbon served over ice with smoke and a winter-spiced gimme

1. Add a shot of Woodford whiskey to a cocktail shaker
2. Add a shot of winter-spiced gomme (or sugar syrup flavoured with cinnamon, coffee and vanilla flavoring)
3. Add a teaspoon of Demerara sugar and stir well to combine
4. Add a dash of aromatic bitters
5. Serve over an ice ball in a tumbler glass
6. [Alchemist to add woodsmoke to mixture before serving]


Pair with: Lyonnaise Potatoes

Why: a strong whiskey, combined with spices such as cinnamon and nutmeg from the winter-spiced gomme, will pair perfectly with the rich buttery potatoes that are used to create Lyonnaise Potatoes. As the recipe has a homely, autumnal feel it makes sense to serve it with a warming beverage like this one. By serving the drink over ice, it maintains its strong impactful flavour, diluting it with a mixer would take away from this. Make sure to choose the correct whiskey, you’ll need to go for something aromatic in order to bring out the flavours of the roast beef effectively.



Beyond The Kale – Kale, apple juice, sugar syrup and lime juice blended together as a smoothie

Pair with: Tuscan Potatoes with Pork Loin Steaks and Pancetta

Why: This smoothie is the perfect combination of sweet and savoury flavours in one. The earthy flavour of the kale will really bring out the flavour of the salty, crisp potato slices. Apple famously pairs very well with pork – meaning it will compliment both the loin steak and the pancetta. As this is recipe leaves a salty taste on the palette, it is important that the it is served with a long, refreshing drink – and plenty of ice and lime juice means that this is a real thirst quencher.