Foodpairing

Introducing the Parmesan Espresso Martini—a bold twist on the classic cocktail that's making waves on TikTok. This unexpected pairing combines the deep, rich flavors of espresso with the umami creamy punch of freshly grated Parmesan cheese. The result? A velvety, savory-sweet drink that’s as intriguing as it is delicious. Let’s take a look briefly at the history of this cocktail and also look at why this innovative mix works.

Why not, give this trendsetting drink a try? While you are at it, try your hand at creating out-of-the-box cocktail recipes with Inspire!

Post inspired by @‌punch_drink
Parm espresso martini image by @‌noahfecksisawesome

The profile of lilly bulb is dominated by green, floral sweetness and notes of wood. This allows for some very interesting pairings.

From top clockwise: Kaki, stewed beef gravy, bayonne ham, fava bean, wood sorrel, cognac, pink salmon, olive oil, boiled potato, ciabatta, cucumber juice, anise seed

Start pairing on our tool: https://eu1.hubs.ly/H0c2W1k0

The profile of tomato ketchup is dominated by fruitiness, caramel-like sweetness and notes of herbs and spices. This allows for some very interesting pairings.

From top clockwise: Apple, banana, mountain pepper, galangal, cheddar, London dry gin, gochujang, black tea, anchovy, Buddha’s hand zest, tofu, rose scented geranium flower

Start pairing on our tool: https://eu1.hubs.ly/HObwl-NO

The profile of buckwheat is dominated by green, fatty and citrus smelling molecules. This allows for some very exciting pairings.

From top clockwise: Fish sauce, dill, calamansi, grape, pumpkin seed oil, bottarga, bone marrow, pine nut, ghee, cheddar, celery, chipotle

Start pairing on tool - https://eu1.hubs.ly/H0bwl-N0

Healthy and tasty, the earliest mention of hummus has been found in a 13th century work. Due to the cooking and grinding of chickpeas, hummus finds itself mostly dominated by sulfurous compounds and potato like aromas. The addition of lemon juice adds citrusy and floral notes which makes it easy to combine hummus with all kinds of citrus fruits or other fruits for garnish.

With their unique profile dominated by citrus, floral, green, camphor-like, and woody molecules, blackcurrant leaves offer you different possibilities with regards to pairings.

From top clockwise: olive oil, Norway lobster (langoustine), cooked pea, watermelon, yellow fin tuna, mango, milk, ginger, pan-fried chicken, tomatillo, gin, sudachi

Looking for the perfect pairing with macadamia nuts? These delicious nuts are not only a great snack on their own, but they also make a fantastic addition to a variety of dishes.
From top clockwise: sage, acacia honey, fig, açai berry, broccoli, avocado, chimichurri, aji mirasol, lily bulb, horseradish, green tea, Elstar apple.

Oftentimes, we associate the Maillard reaction with applied heat, though this chemical reaction can also be triggered by oxidation. In the case of Ibérico hams, the evaporation of water molecules causes the sugar molecules in the flesh to interact with amino acids, resulting in the development of nutty benzaldehyde aroma molecules and furans, which impart a maple-like, caramellic scent. Molecules such as 2-methylbutanal and 3-methylbutanal form during the aging process, giving way to the broad range of fruity, nutty and meaty flavors. Also present are aldehyde molecules that cause the ham’s meaty notes to take on a pleasant fruity citrus nuance.

Whether you're a fan of Mediterranean flavors or looking to try something completely different, with a pan-fried eggplant, there is a pairing for everyone.

Clockwise from top: Crab meat, ciabatta, cep, blonde chocolate, roasted almond, Madras curry, chorizo, gochujang, coffee, dried hibiscus, lemongrass, allspice.

From savory to sweet, there are endless pairings to explore with the delicate and aromatic pink pepper. Which pairing will you try first? Ingredients pictured, clockwise from top:

🔸 Kombu
🔸 Tomato juice
🔸 Kaffir lime leaves
🔸 Blood orange
🔸 Lemonade
🔸 Cassia
🔸 Papaya
🔸 Parmesan
🔸 Fernet Branca
🔸 Apricot
🔸 Milk chocolate
🔸 Leek

graines 009: buckwheat, boiled
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Buckwheat is not related to wheat, and is not even a member of the grass family. Buckwheat is related to sorrel and rhubarb. It is therefore known as a pseudocereal, as the culinary use of those seeds is the same as that of grains, due to their high starch content.
The profile of raw buckwheat is mainly dominated by green, fatty and citrus smelling molecules. The citrus molecules have a green, fatty smell.Typical for buckwheat is the presence of a quantity of earthy-smelling molecules.
After cooking, the profile contains the typical vegetable (potato, onion and mushroom) molecules and becomes nuttier. Striking is the presence of animal smelling molecules, which have a more roasted smell.

This week's Friday cocktail is .acevedo.mixologi 'Rum Cinnamon'.
As the name suggests, the basis of the cocktail is rum. Brown rum is combined with Campari and Cointreau. A pear-cinnamon syrup provides an extra unexpected taste dimension.

Recipe on the IG of .acevedo.mixologi

herbal 022: Blackcurrant leaves
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Blackcurrants are popular for the berries, but the leaves should not be ignored either, which can be used both fresh and dried. The leaves have a great value as a medicinal herb. They are rich in vitamin C and antioxidant. Currant leaves are so tasty that when steeped in a warm liquid, they release a definitive currant-like flavor.
The profile of currant leaves is dominated by citrus, floral, green, camphoreous and woody molecules.

Some possible pairings with blackcurrant.
Clockwise: cardamom, rosemary, grana padano, mango, bayonne ham, lindenblossom, white wine, hazelnut, dark chocolate, baked kohlrabi, cod

Fruity 045: blackcurrant
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The very dark purple, almost black, coloured black currant, also known as cassis, is particularly rich in vitamin C and polyphenols. The aroma profile is mainly dominated by fruity, rose and minty smelling molecules. The scent of the fruity molecules varies from fruity to more tropical to pronounced pineapple.

Todays Friday cocktail is the Pina from a combination of pineapple and earl grey spiced up with some cinnamon.

Spices 022: pink peppercorn
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Pink peppers are not real peppercorns, but pink round berries from a Brazilian bush. After harvesting, the berries are naturally dried in the sun. Their profile is mainly dominated by woody-smelling molecules. Some of these molecules have a light citrus or spicy note.

This fresh Summer Tart by .m.engel combines the refreshing lemony notes of fresh lemon verbena with fatty macadamia and sweet strawberries. Some pink pepper gives the strawberries a little peppery kick.
The foodpairing logo behind the lemon verbena indicates that there is no direct aromatic link with macadamia but with one of the other ingredients.

nuts 010: macadamia nut
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Only 6 molecules determine the aroma of freshly harvested macadamia nut. Their profile is mainly dominated by citrus and green molecules. However, the citrus molecules in macadamia nut have a more fatty-like smell. During the drying of the nut to decrease the water content and increase the shelf life, these molecules also continue to dominate the aroma profile. Extra nutty and fruity molecules are created. Roasting provides the typical Maillard molecules such as caramel, roasted and nutty smelling molecules.

Vegetable 049: eggplant, pan-fried
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The aroma profile of pan-fried aubergines is quite complex. While only a handful of molecules determine the aroma of raw aubergine, there are more than 80 for the pan-fried version. This is mainly due to the Maillard reaction that occurs during pan-frying. The molecules with the highest intensity therefore mainly arise from that reaction, such as roasted, potato, caramel, vanilla, honey, maple and mushroom smelling molecules.

, executive Pastry Chef , created for his latest new à la carte menu a pavlova with faiselle, fresh red currant, candied white peach and a peach coulis with lemon verbena.

Fruity 042: red currant
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The small red translucent berries of red currant hang in racemes of 3 to 10 berries at a time. When ripe, the sour taste of red currants is slightly greater than that of black currants, but with about the same sweetness.
The aroma profile is therefore mainly determined by sweet caramel-like and sour acidic molecules. The fruity molecules have mainly an apple-like fragrance
There is also a white variety that is slightly sweeter than the red.

One of the trendiest cocktails for the moment is the Espresso Martini, which is said to have been created in 1983 by Dick Bradsell during his career at the Soho Brasserie. Originally, the cocktail was called the "Vodka Espresso".
Looking for variations on the Espresso Martini, we came across this cocktail from . He is one of the 10 American national finalists in the Bartender & Barista Challenge 2022. In terms of structure, his cocktail shows some similarities with the Espresso Martini. He combines brandy with Licor 43, bittersweet amaro and espresso coffee.

recipe: IG

035: espresso
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The aroma of an espresso is determined by a whole range of different aroma molecules, ranging from fruity, citrus to more nutty, caramel and roasted to even more onion-like. However, one of the most important molecules is 2-furfurylthiol which smells very strongly of roasted coffee and has a slightly bitter taste.

seafood 026: crayfish, poached
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Like most crustaceans, the profile is dominated by popcorn-smelling molecules. Remarkable in the profile is the high intensity of animal molecules that smell like shellfish and crayfish.

Some possible pairings with summer savory.
Clockwise:

herbal 021: Summer Savory
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Summer Savory is widely used as a seasoning for grilled meats and barbecues, but also in stews and sauces. It can be added to dishes with beans and legumes to aid digestion.
The aroma profile is dominated by carvacrol, a woody, camphoreous smelling molecule with a thyme-like nuance.