We all engage in an activity which can be, depending on your outlook, staid and predictable or remarkable and exciting. Eating can serve as a trip around the world, if you’re open to new flavors, and pairing your food with an equally exciting cocktail only increases the adventure.
Zephyr Gin is for those who dare to depart from the well-worn path — especially when it comes to cuisine.
When you’re feeling daring, order these food and drink pairings the next time you’re out for a memorable Dallas dining experience.
Zephyr Gin Mundà + milk poached chicken — Casa Rubia
The Mundà is an intoxicating drink made of Zephyr Gin, St. Germaine, Campari, hibiscus, orange, and luxardo cherry.
In Italy, they cook pork in milk to make it tender and add the subtlest sweetness to the flavor. British chef Jamie Oliver adapted it to chicken, and it’s a recipe that’s both tasty and easy. As the chicken cooks, the milk eventually separates and the curds dissolve.
Chef Omar Flores serves it with asturian “fabada,” a Spanish stew dominated by large creamy fava beans. Fabada is the signature dish of Asturias, Spain, but is also a favorite dish of internationally renowned Spanish chef Jose Andres, who is credited with bringing the idea of small plates to the United States. Chef Flores says that the idea behind the milk poaching was to add an element of sweetness without adding sugar. “Milk has an inherent sweetness which pairs great with white meats,” he says. “Enzymes in milk also help to tenderize the protein.”
Zephyr Black Gin and tonic + omakase dinner — Tei-An
A classic gin and tonic keeps the palate fresh, with the crispness of the Zephyr Black Gin complementing the Japanese seasonings.
This restaurant’s signature is the soba noodles, but for thrills, order omakase, where chef Teiichi Sakurai rolls out menus of extreme creativity, custom-tailored to your level of adventure. The menu ranges from superb sushi to authentic items such as Namero, a dish from the city of Chiba on the east coast of Japan.
Namero is like a raw seafood salad, in which the fish gets chopped into fine bits, then mixed with spices and seasonings such as ginger, green onion, and miso paste. The seasonings not only add flavor, they give almost a ceviche-like curing that beefs up the texture. If you’re lucky, you’ll end with daifuku, a Japanese dessert with a sweet filling enclosed by mochi, the sweet stretchy “dough” made of pounded sweet rice.
Zephyr Gin Orange Marmalade Fizz + Dutch cakes — Proof+Pantry
You could go with a traditional mimosa, but instead take advantage of the restaurant's refreshing Orange Marmalade Fizz, which is made with Zephyr Gin, lemon juice, and seltzer water.
Maybe you’ve heard of an exotic breakfast offering called the Dutch baby, a cool cross between a popover, a pancake, and a crepe which has a springy texture and is traditionally drizzled with fresh-squeezed lemon juice and then dusted with confectioner’s sugar. If so, you’re all primed to recognize something Proof+Pantry does at brunch called “Dutch cakes.”
Like the regular Dutch Baby, it’s thinner than a pancake but contains a savory surprise: a layer of Jarlsberg cheese melted in the center – the dish’s flavor starts off with sweetness, then switches halfway to savory cheesy surprise. “It’s one of our most asked-about dishes and we only serve it at brunch,” says manager Joshua Smith. “People sometimes order it as an appetizer for the table to share.”
Zephyr Gin gimlet + smoked marlin — Flora Street Cafe
A Zephyr Gin gimlet lends an herbaceous flavor to the meal, adding without overpowering.
The stage is set when you first walk in to Stephan Pyles' newest restaurant, with the whimsical floating “sculpture” made of silk that’s in a constant state of climbing and descending with a dreamy flourish.
Every dish seems to boast a surprise, such as the smoked marlin served under a glass dome that releases wisps of smoke when lifted, or the scallops that are served on a wreath of seaweed, issuing a mist that smells like the ocean. Another signature dish is the lobster tamale pie served in a martini-shaped glass with a sheet of ancho "glass” propped on top.
Zephyr Gin martini + tasting menu — FT33
Since you might not know what you're going to be served that night, keep a familiar drink in your glass with a Zephyr Gin martini.
Chef Matt McAllister is constantly changing things up in the kitchen to reflect what’s most seasonally and locally available — that evening’s offerings are posted on the restaurant’s website an hour before service begins — but to really experience his breadth of talent you must order the chef’s tasting menu.
Available only Tuesday through Thursday, it’s a cavalcade of ingredients that the endlessly inventive McAllister often pairs together in unexpected ways. Recent dishes have included pork jowl with endive and muscadine, caramelized cauliflower served on a buckwheat crepe with mint, and Quicke’s cheddar with popcorn, apple, and mostarda.
Milk poached chicken at Casa Rubia is served in a Spanish stew called asturian “fabada."
