Perfect Meal Pairings with ALCONOT® Drinks

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ALCONOT is a premium alcohol free beverage with a juniper base and botanical flavors like cardamom, coriander, and lemon peel, offering a refreshing alternative to gin.

It can be paired creatively with various meals.

Cocktail suggestions include mixing with premium Fever Tree tonics sodas or lemonades and served with a slice of cucumber or lemon.

A bold move away from wine with a meal is to experiment with classic tasting cocktails with the refreshing touch of ALCONOT Signature Blend, the perfect blank canvas to show off the mixologist in you.

Cocktail ideas – a refreshing classic

Cocktail ideas – a refreshing classic

Tall Glass 500ml,

5-6 cubes of ice

With a 1:2 ratio,

Mix up to 100ml ALCONOT® Signature Blend

+ upto 200ml of Fevertree Italian Blood Orange soda or mediterranean light or Aromatic tonic water or carbonated water + a thin slice of cucumber or lemon. Stir slowly to retain the fizz.

General Pairing Tips:

Complementary Flavors: Match the intensity of the dish to the beverage. Lighter dishes pair well with citrusy blends, while richer dishes match spiced or bitter blends.

Balance: Use contrasting flavors to enhance both the dish and the drink. For example, pair a bitter drink with sweet or creamy foods.

Seasonality: Consider seasonal ingredients to align the meal with the beverage’s profile.

Vegan Meal ideas

• Light and refreshing pairings if you are looking for a herbal and citrussy feel to the occasion
  • Appetisers : Citrus marinated Olives or light salad with lemon vinaigrette or fresh spring rolls and a tangy dipping sauce such as tamarind
  • Mains: grilled seafood or fish alternatives with herb and lemon dressing, dill, rosemary or the earthly citrussy taste of sage or lemon-herb infused Vegan chicken alternative, citrus infused quinoa or lemon soaked asparagus or garlicky grilled aubergine with a squeeze of lemon or orange juice.
  • Desserts: – Lemon sorbet or even ALCONOT® ice shavings with a freshly squeezed lemon juice or lemon cake with vanilla vegan ice cream

• Spice or warm botanical pairings
  • Appetisers: Spiced cashew or peanuts (allergy warning) or sweet potato chips with a drizzle of lemon juice and sprinkle of chat masala or pumpkin soup with lemon juice and wedge
  • Mains: Moroccan style vegetable tagine or chicken or lamb substitute with plums, apricots, tamarind, carrots and potato or Indian style – mild spiced vegetable curry, chana, carrots cauliflower and potatoes or bland style – Roasted vegetables with light cumin and parsley
  • Desserts: lightly spiced cinnamon or lemon cheesecake or spiced apple crumble with vegan ice cream or custard
• Bold and Bitter pairings
  • Appetisers: Charcuterie vegan boards with pickled vegetables and mustard, artichoke hearts and humus or Bitter greens salad with balsamic vinaigrette.
  • Main Course: Lightly grilled aubergine steaks or portobello mushrooms, Eggplant with Parmesan or a tomato-based pasta dish, dark chocolate mole sauce over vegan chicken steaks or tofu.
  • Dessert: Dark chocolate truffles, Vegan Lemon Espresso panna cotta.

Image is for illustration only and not related to the meal pairing