Finding the right cocktail for barbecued dishes

07/2/2013 | Post-Standard (Syracuse, N.Y.), The

When choosing a summer cocktail to pair with barbecued foods, the type of barbecue sauce used is more important than the type of meat or vegetable. "Spices can react tricky depending on the preparation, as can citrus and acid. Finding ways to complement these flavors is crucial," said mixologist Davin Affrunti. "My initial goal would be to find something that subtly cuts through the spices, yet still leaves a refreshing zing at the end. I'm thinking something like ginger beer would be a great go-to."

View Full Article in:

Post-Standard (Syracuse, N.Y.), The

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL