Counter Intelligence

Pair Up

Posted in District of Columbia by melissamccart on April 3, 2009

This week, the lovely mixmaster Chantal Tseng  at Tabard Inn suggests her favorite combinations:

 I just love pairing with Chef Paul Pelt’s gumbo. It’s a dish that I think wine just doesn’t understand the way beer or cocktails do.

I created a drink called the Spaghetti Western with the inspiration of pairing with the gumbo. It’s got Overholt Rye Whiskey, Amaro Nonino, a dash of bourbon, barrel aged maple syrup, and a hint of homemade barbecue sauce. It’s shaken hard with ice, double-strained and garnished with a whole clove of star anise. Of course, if not all ingredients are around, I gladly offer a cold Dogfish Head 60-Minute IPA.


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