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Gin, Chocolate Liquer, Cardamon and Bell Pepper

There’s a theory that food pairing is related to odor molecules

You can read it here:

http://blog.khymos.org/molecular-gastronomy/flavor-pairing/

http://blog.khymos.org/2011/03/08/flavor-pairing-revisited/

Also there is this applicative, which I found a very interesting  tool for new-ideas.

http://www.foodpairing.com/

(The free version is very useful and cover basic spirits)

Like the picture above you can get cool ideas like Gin+Chocolate (well know combination) + Bell Pepper (also know, but I’ve never saw this before in cocktails).

Here are some more examples:

Red Collins

  • 50 ml gin
  • 30 ml bell pepper-strawberry syrup*
  • 20 ml lemon juice
  • 30 ml sparkling water

Bell pepper-strawberry syrup:

  • 100 g red bell pepper (peeled)
  • 100 g sugar
  • 200 g water
  • 0,5 g vanilla pod
  • 40 g strawberry

Source:  http://blog.foodpairing.com/2012/07/london-olympics-cocktail/

Also you can use to make infusions and tinctures, here are some:

Tequila por mi amante

And some kind of Falernum

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