Matchy-matchy

Cocktails and cuisine have always gone hand in hand. But lately these pairings have become much more popular in restaurants and the broader foody community. Matchmaking can be a fun way to liven up your menu at your next holiday dinner party or get-together, plus it's a good idea to serve food whenever you serve alcohol. And while there's nothing like experimentation, our tips below are a good start.

Match the mixer
The prevailing flavor in most cocktails comes from the mixers, not the spirits. Keep this in mind when you're pairing. Make sure the mixers in the cocktail pair well with key ingredients in the food. For instance, the lemon essence in a margarita goes well with fresh seafood, like oysters.

High-alcohol cocktails
Drinks like Martinis, Margaritas and Cosmopolitans are best paired with foods that can soften the taste of alcohol. These foods include smoked fish or fried foods. Cheeses also soften the alcohol in spirits like cognac or scotch.

Start with dessert
If you're a rookie on the pairing playfield, you may want to start by serving cocktails with dessert. Coffee-based cocktails like Mexican Coffee and Bushmills Irish Coffee go particularly well with desserts-the acidic flavor in the coffee complements the sweet taste of sugar in desserts.

Complicated recipe, easy cocktail
If you're making a dish with complicated flavors, serve a cocktail that's simple and distinct. For example an herb-crusted rack of lamb, with its multiple seasonings and flavors, deserves a straightforward cocktail like a Manhattan.

Think of Cocktails as condiments
Try not to think of beverages as complements to a meal, but as condiments like salt, pepper, olive oil and vinegar. As with wine, consider the contrasting or similar components of both food and cocktail. The soft flavor of fish, for instance, can be enhanced by the zest in a citrus cocktail-like a Beachcomber or Sangria. Cocktails can also curtail flavors in foods. If you're dish turned out too spicy, you can temper it with a sweet cocktail.

Texture
The consistency of a cocktail also plays into your pairing decisions. Thicker cocktails made with liqueurs generally don't go well with red meat or rich sauces. Frozen cocktails can overwhelm the palate, while carbonated cocktails pair well with full-flavored foods.

TIP: Looking for inspiration? Think about typical, everyday food pairings like cookies and milk.

Perfect for the season - Mulled wine

When the holiday parties and entertaining starts, nothing smells better or warms the soul more than mulled wine. Traditional mulled wine is a warmed wine that has been sweetened with sugar, citrus and spices. This simple recipe would be perfect for the start of the holiday season - made ahead of time to get the inspiring aroma throughout the festivities.

What you need:

Two bottles of red wine
3 oranges sliced in rounds and then halved

1 lemon sliced in rounds and then halved
1/2 cup brandy
10 cloves
1 to 1 1/4 cup sugar
1 tsp vanilla
5 cinnamon sticks
3 tsp grated ginger

Combine wine, citrus, vanilla, brandy & sugar in a large pot on medium heat. Do not boil and stir often to ensure the ingredients dissolve. Once dissolved, add the spices (preferably tied in a cheesecloth bag) and cook on low for 30-45 minutes. Serve in mugs and enjoy!

this mule carries it all

It is always nice when you stumble upon a found gem in your travels. We had the opportunity to visit one of San Diego's finest bars, Starlight, for local food & unique cocktails. We were particulary taken with the Moscow Mule (which originated in the 40s at the famous Cock 'n Bull Tavern on Sunset Blvd.) served in the copper mug. It is time for this one to make a comeback.

The drink calls for:

1 part vodka
1 part lime juice
3 parts ginger beer

Mix together and pour over ice. Serve in a copper mug, of course.

Habanero Infused Vodka

The hottest thing to ever hit a bottle of vodka, this infusion adds a perfect element of spicy boost guaranteed to produce the best damn Bloody Mary or Citrus Lybation.

• 1 habanero chile, stemmed, seeded, and quartered lengthwise
• 1 750-ml bottle good-quality vodka

Place sliced Habaneros in the glass container, add the vodka, and cap tightly. Let stand at room temperature for 48 hours. Taste for the preferred flavor and heat intensity, allowing it to infuse for up to 2 more days if needed. Strain the infused vodka back into the original bottle. Cap tightly, label, and refrigerate until ready to serve.