How to pair your gin with meat

Gin is typically paired with light, salty or savory flavors. Beef and lamb are ideal choices. Also cured meats are a great pairing option for snacks and entertaining groups! Steaks and barbecued lamb are excellent choices for gin, while popular cured meats to pair with gin include prosciutto, salami, and bacon. The juniper in gin is a great complement to the saltiness and richness of cured meats. Additionally, the botanicals in gin can bring out the flavors of the meat and vice versa. Read on to find out some tips and tricks for pairing gin with meat.

Pairing According to Gin Type

Different types of gin can have distinct flavor profiles, so they may pair better with certain types of cured meats. Here are a few examples:

London Dry gin and meat pairing

London dry gin, with its classic juniper-forward profile and crisp, botanical notes, pairs exceptionally well with a range of meats. You basically can’t go wrong with parinig London Dry with most meats. The gin’s herbal and citrus undertones can act as a refreshing counterpoint to rich and savory meat dishes. Consider serving London dry gin alongside grilled or roasted chicken, barbecued Lamb or beef. The juniper and herbal notes can cut through the meats flavors, while the citrusy zing complements the charred/crisphy outside. Additionally, London dry gin’s versatility makes it an excellent choice for marinating pork chops or tenderizing beef for stews, infusing them with a unique depth of flavor. Our Wild Tasmanian gin is a London Dry style of gin and the gin and tonics pair beautifully with steaks and the australian day staple, barbecued lamb.

Berry Flavoured gin and meat pairing

Berry-flavored gins, often infused with the sweetness of raspberries, blackberries, or strawberries, provide a delightful contrast to meat dishes.For instance, pairing a raspberry-infused gin with a grilled lamb chop can create a harmonious balance between the gin’s fruitiness and the lamb’s rich, gamey taste. The berry notes also work well with roasted duck, enhancing the overall dining experience with a burst of fruity sophistication. Our award-winning Pink gin’s fruity and slightly sweet notes contributed by the murtis berries can complement the savory and umami flavors in meats like lamb or duck.

Barrel Aged gin and meat pairing

Barrel-aged gin, which spends time maturing in oak barrels, acquires nuanced flavors reminiscent of whiskey, such as vanilla, caramel, and a touch of smokiness. These characteristics make barrel-aged gin a fascinating choice for pairing with meats. Try enjoying barrel-aged gin with a hearty beef stew or a succulent steak. The woody and smoky undertones of the gin can complement the charred and meaty flavors, creating a unique and satisfying combination. The caramel notes in the gin can also accentuate the sweetness of a barbecued pork rib or add depth to a plate of grilled sausages. Try our award-winning Barrel Aged gin with barbecued pork ribs, or a succulent steak.

Other gin and meat pairing

• Old Tom gin: This type of gin is sweeter than London Dry gin and has a slightly softer juniper flavor. It pairs well with richer cured meats such as salami or bacon.
• Navy Strength gin: This type of gin is higher in alcohol content and has a more intense flavor profile. It pairs well with bolder cured meats such as chorizo or pepperoni.
• New Western gin: This type of gin is characterized by the use of non-traditional botanicals and can have a wide range of flavors, depending on the distiller. They pair well with cured meats such as sobrasada, lonzo, lomo, and boudin noir.

Pairing According to Cured Meat Type

The best cured meat to pair with gin will depend on personal taste. But generally speaking, light and salty cured meat such as prosciutto is a good choice for pairing with all types of gin. The saltiness of the prosciutto complements the juniper in gin. Also, the delicate flavor of the meat allows the botanicals in the gin to shine.

Jerky with Chardonnay barrel aged gin

Pair Jerky with Bright Night Chardonnay Barrel aged gin, Barrel-aged gin, with its whiskey-like characteristics of oak, vanilla, and smokiness, can offer a unique and robust pairing with jerky. The smoky and woody notes in barrel-aged gin can complement the smokiness of the jerky, enhancing its flavor profile. This combination is particularly well-suited for beef or elk jerky, as it can create a rich and nuanced tasting experience.

Salami with Bright Night Wild Tasmanian Gin

Pair Salami with Bright Night Wild Tasmanian London dry gin. London dry gin typically features herbal and citrus undertones, which can provide a refreshing contrast to the rich and savory flavors of salami. The botanicals in the gin can help cleanse your palate between bites of salty and fatty salami.

Proscuitto with Bright Night Pink Gin

Pair proscuitto with Bright Night Pink gin. The inherent fruitiness and subtle sweetness of our murtis berry pink gin, infused with the other carefully selected 14 botanicals, beautifully complement the delicate saltiness and rich umami of prosciutto. The gin’s berry-forward profile adds a touch of sophistication to this classic Italian cured meat, enhancing its savory nuances. Together, they create a sensory experience that dances between the gin’s vibrant fruitiness and the prosciutto’s silky texture and savory depth, making for a pairing that is as elegant as it is delectable.

Another option that could work well with different types of gin is bacon. Thanks to its smokiness and richness, bacon can complement a wide range of gin flavors and botanicals. In addition, some other cured meats that can be paired with all types of gin are:

• Serrano ham
• Coppa
• Bresaola

Gin Cocktails and Meat pairinings

There are several gin cocktails that pair well with cured meats. Here are a few examples:

• The Martinez: This classic gin cocktail is made with gin, sweet vermouth, maraschino liqueur, and orange bitters. The sweet vermouth and orange bitters complement the saltiness of the cured meat, making it a great pairing option.
• The Gin Martini: This classic cocktail is made with gin and dry vermouth. The dry vermouth’s botanical notes and the gin’s juniper complement the cured meat flavors.
• The Negroni: This cocktail is made with gin, Campari and sweet vermouth. The bitterness of the Campari and the sweetness of the vermouth play well with the saltiness of the cured meat, making it a great pairing option.
• The Gin Fizz: This cocktail is made with gin, lemon juice, sugar and soda water, it’s a refreshing drink that can contrast the saltiness of the cured meat and bring out the botanical notes of the gin.
• The Gin and Tonic: This classic cocktail is made with gin and tonic water. The bubbles and quinine in tonic water can contrast the saltiness and richness of the cured meat and bring out the juniper and botanical notes of the gin.

These are just a few examples, and ultimately, the best pairing is one that you personally enjoy. Don’t hesitate to experiment with different gin cocktails and cured meats!

A Few Pro Tips

Here are a few tips on how to drink gin with cured meat:

• Choose the right gin: Select a gin that complements the flavors of the cured meat you’re pairing it with. For example, a London Dry gin with a strong juniper flavor pairs well with lighter cured meats such as prosciutto. A sweeter Old Tom gin pairs well with richer cured meats such as salami.
• Pairing the right way: Serve the gin and cured meat separately. Then try them together, to appreciate the different flavors and how they complement each other.
• Temperature: Make sure the gin is chilled, as the flavors are more pronounced when it is cold.
• Garnish: Consider garnishing your gin with a sprig of rosemary or thyme to complement the flavors of the cured meat.
• Enjoy it: Savor each sip and bite, and take your time to appreciate the flavors. Pairing gin with cured meat is a great way to enjoy both and appreciate the different notes and flavors that each one has to offer.
• Pairing with food: You can also pair gin with cured meat by incorporating them into a dish, such as a gin-cured meat risotto or gin-cured meat pasta.

Remember, the most important thing is to enjoy it and have fun experimenting with different pairings until you find the perfect one for you!

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