Martini food pairing

The best way to pair martinis with appetizers is to pair it with foods that either enhance the flavor or contrast it. The tangy olive brine in a dirty martini, for example, is enhanced by the sharp flavor of cheese or the saltiness of nuts. An earthy, bland taste

I’ve been wanting to create a savory small bite to pair with classic martinis for a while, and those cute organic, pre-cooked baby beets at the grocery store got me thinking. After a few different attempts that were overly complicated and not particularly delish, I arrived at this simple, elegant, and tasty hors d’oeuvre with baby beets, creme fraiche, fennel, walnuts, and my all time favorite mustard, Maille Old Style.

Pull up a bar stool and let Travel Channel serve up the origins of some well-known liquors, mixers and cocktails from around the world, including vodka, mojito, Bellini, sake, caipirinha and Pimm's cup.

Remember these pairings the next time you're stirring yourself a stiff drink.

An easy way to wow your guests for an at-home dinner party or cocktail party is a well-stocked DIY Martini Bar—here is what you'll need.

A perfectly chilled dirty martini can be complimented by a delicious selection of appetizers to please most palates. While the dirty martini has the saltiness of olive brine, slight bitterness of vermouth and smoothness of vodka or gin, it is easily paired with sweet, yet bland appetizers.

What cocktails to drink whilst eating your dinner. A complete guide from classic combinations to contemporary trends, elevate your dining experience with expert insights and specific recommendations for popular dishes.

A guide to the art of cocktail and food pairings. Read through to learn about matching and contrasting flavours, balancing acidity, salt, and bitterness,

We’ve revealed the best cocktails to pair with some of your favourite foods

I have put together a collection of 11 Festive Holiday Cocktail and Appetizer Pairings to inspire you, and included tips for coming up with your own perfect pairings. Have you ever really wanted to serve a cocktail with hors d'oeuvres, but chickened out and stayed with the predictable wine or beer?