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.
(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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