Latin Cocktails Go Mainstream

Pizza and red wine. Burgers and beer. Oysters and champagne. There are many go-to food and drink pairings that are well known and well loved. But in this day of expanded cocktail menus and new and challenging flavor pairings, why stick with the traditional? You don’t have to only go to a Mexican restaurant if you are craving a margarita, or go to a Peruvian spot for ceviche. To get some new ideas on dishes that blend with traditional Latin cocktails I spoke with two top New York City mixologists to get the low down on everything from rum and cachaça to barbecue and fried chicken.

Mojito & Pizza

Orson Salicetti is a Master Mixologist originally from Caracas, Venezuela who is now shaking up his cocktail creations inspired by Prohibition and molecular gastronomy at LIFT Mixology Bar @EVR in New York City. Orson suggests enjoying a mojito with pizza. Not only would the lime cut through some of the richness of the cheese, the mint in the drink and basil in the pizza have similar sweet and herbal flavor notes that play well together. If you like spicy pepperoni or salty sausage and olives on your pizza, feel free to load on the toppings – a mojito’s soothing mint will cool down the spice and the sweetness of the drink will counterbalance salty toppings. If it’s a pizza night in, try this Classic Mojito with these Mini Kale Chimichurri Pizzas.

Classic Daiquiri & Fried Chicken or Pizza

A daiquiri is a cocktail of just a few simple ingredients: rum, lime, and sugar. Balancing these three is the key so the tart citrus does not dominate the natural flavors of the rum. Dushan Zaric is the consulting master mixologist at Forcella, the place to go in New York City for authentic Neapolitan pizza and contributes artisanal and seasonal cocktail creations that match the robust flavors coming out of master pizzaiolo Giulio Adriani’s kitchen. Zaric believes a daiquiri and pizza would be great together as the tannins in the rum would match the natural tannins in tomato sauce and elevate the flavors of both the pizza and the beverage.

Salicetti also loves a good daiquiri and proposes sipping on one while digging into fried chicken. A daiquiri is bright and strong enough to cut through the crispy fatty fried crust and refresh your palate as you work through your plate. The citrus in the drink also helps lighten the dish so you can enjoy the juicy chicken beneath the crackly crust. These crispy Chicken Lollipops are an elegant version of a fried chicken wing and perfect for nibbling in one hand while enjoying this Daiquiri in the other.

Caipirinha & Steak

Cachaça is a bold flavorful spirit. While some liken it to rum, it has a unique earthy taste that shines through when mixed with other ingredients. It is this bold flavor, tempered with a bit of sugar and lime, which Zaric suggests would pair delectably with the charred umami flavors of a well seared or grilled steak. Martinis look out! If you are grilling at home, try this Grilled Skirt Steak with Argentinean Chimichurri with this Caipirinha.

Margarita & Burger and Fries

Feel free to banish the beer and order up a margarita the next time you are in the mood for a good burger. This pairing was a no-brainer for both mixologists. A good margarita is all about the tequila and tequila is full-flavored enough to go with the big hearty flavors of a beefy burger and French fries. Don’t be shy about loading up that burger, either. Tequila also complements the savory flavors of onions and tomatoes. Why not put a Latin spin on the whole meal and enjoy a Prickly Pear Margarita or an Apple Habanero Margarita with a Latin inspired burger?

Cuba Libre & Barbecue Ribs

Both mixologists agree on this pairing. The sweet fizz of cola, tang of lime, and bite of rum would be oh-so-right with the smoky taste and fatty texture of barbecue ribs. Salicetti has shared his recipe with us, but adds that he will often even go one step further and make his own cola syrup using ingredients such as orange, lemon, nutmeg, coriander, cinnamon and neroli (an oil derived from the blossom of the bitter orange tree). Zaric recommends using Mexican cola, which is made with sugar cane for the tastiest result. At your next cookout try this refreshing cocktail with these spice rubbed Caribbean Ribs.  

Here's the recipe to get you started.

Cuba Libre

• 2 ounces claro or light rum

• 4 ounces cola
• 
2 fresh lime wedges

Get the full recipe.