The next MxMo is approaching. It is hosted by Natalie - aka the liquid muse and the very interesting topic is pairings.

Here and now I will not make the mistake again, to post this issue too early, like the last time (half week before) - however I will  have a first look on the topic, that we can really focus on one specific topic on the actual MxMo post!

One of the really inspiring points of pairings is that to complete different things like beverages and food but also like beverages and cigars come together and improve each others! In this case the sum is bigger than its parts!

In 2005 I was picked as one of three German bartenders to participate the Remy Martin Style Masters. Remy Martin made a great event with a lot of remarkable bartenders (one of them was Colin Fields of the Ritz Paris - it was great to get to know him!) and the topic was just pairing a product of their line up with anything!

Colin habitually posh, served a Remy Martin Extra on the rocks (!) with a buttered toast, covered with an insane thick slice of truffle!!!

I was not that brave:

I made it usually a bit more elaborate with a hot spiced chai tea paired with chilled Remy XO (the snifter was in a bowl of crushed ice). Eau de vie de fruits infused pralines were the matching tidbits!

Quite a lot of bartenders also prepared cocktail, despite the fact that this wasn’t really the aim of the event. Whatever all pairings were on a incredible high level.

For next Monday, of course I have to open another chapter - I won’t have to step out of my comfort zone (I love food, and if you read the alchemists manuscript you saw also food pairings in the list of topics) - however it should be some fun.

Actually I am an enthusiastic hobby cook, but I know where my limits are - and there is no match to a pro! So I asked him and although he is very busy, he agreed to put on Sunday something together with pictures and all!

I am really looking forward to this collaboration - its anytime a lot of fun, to work with other pros on a project!

He already gave some hints - so I think he will go for something sweet. However the real fun is, that you don’t know at the beginning what comes out at the end - so I am really looking forward to see a wired result!

One more time - well done Natalie for such a great as complex topic! If there are new things which really can change the whole bar world, corresponding food can do. The cognizance sounds really simple: if consumed on its own, a drink supposed to be for the most people just tasty and easy accessible (the usual fruit cocktails) - however is the food part involved, most people would go for a balance between and character of each part!

This said, there is a chance that more people learn to enjoy Sidecars, Manhattans or Martini Cocktails, if the accompanied food can take the fright of the alcohol and delivers interesting new taste sensation.

However one is also necessary: Chefs also have to come out of their comfort-zone and create some dishes which are really bar-like.

Fellows, please do not come up with the usual buffalo wings with blue cheese dip! And also a bar of Dutch chocolate combined with a single malt is a quite nice treat, but not really creative...

Any thoughts?