A couple of weeks ago, I was invited to a special dinner hosted by my favorite gin, Plymouth, to celebrate St. George's Day. As seen on last week's Top Chef Masters, the food was paired, course by course, with cocktails. I was excited for the chance to experience this growing trend firsthand, and I wasn't disappointed.
Mixologist Brandon Clements and chef Mark Sullivan from Spruce collaborated and created an exquisite menu that not only highlighted the nuanced flavors of the gin, but also the local ingredients of the season. The first dish was paired with the cocktail shown here, the Violet Beauregarde. With its beautiful garnish, light floral undertones, and refreshing lemon quality, it was a very memorable cocktail.
To see what it was paired with, browse my photos of the dinner after the break.