Last year, we looked at some perfect cocktail pairings for tapas. We focused on low- or no-prep dishes with the emphasis on Mediterranean flavours suitable for a sunny, summery al fresco party (bold of us to assume British summer = sun-filled outdoor escapades, but, you know…).
This time, we’re shifting our celebratory focus to South America—home to Brazil’s national spirit, cachaça—with a handful of suggestions that would work brilliantly for a relaxed gathering of friends on a rooftop terrace with sun and shade aplenty and views of the sea (but would also fit the bill for a party of two huddled around the kitchen table while the rain pours). Saúde!
Caipirinha (Brazil) + Pão de Queijo (Cheese Bread)
Cocktail: Brazil’s iconic drink made with cachaça, lime, sugar and ice. Zesty, slightly sweet and ultra-refreshing.
Snack Pairing: Pão de Queijo. Warm, chewy cheese breads made with tapioca flour. Naturally gluten-free, they’re light but indulgent, nicely balancing the cocktail’s acidity.
Pisco Sour (Peru/Chile) + Ceviche
Cocktail: A frothy, citrusy mix of pisco, lime juice, simple syrup and egg white, shaken to perfection and topped with bitters.
Snack Pairing: Classic ceviche made with fresh white fish marinated in lime juice, red onion and chilli. The bright acidity of this drink and dish is a match made in coastal heaven.
Fernet con Coca (Argentina) + Empanadas
Cocktail: This popular Argentinian combo of Fernet-Branca (a bitter herbal amaro) and Coca-Cola is surprisingly refreshing and deeply aromatic.
Snack Pairing: Beef empanadas with olives, spices and a flaky pastry crust. The bold, savoury filling complements Fernet’s complexity.
Batida de Coco (Brazil) + Grilled Pineapple Skewers
Cocktail: A creamy tropical mix of cachaça, coconut milk or cream and condensed milk. Think Brazilian-style Piña Colada and you’ll get a feel for this indulgent drink.
Snack Pairing: Grilled pineapple with a chilli-lime glaze. Sweet, smoky and juicy— a perfect match for the super-lux batida.
Michelada (Mexico/South America hybrid) + Tostones (Fried Plantains)
Cocktail: This beer-based cocktail with lime juice, hot sauce, Worcestershire sauce and spices is salty, spicy and thirst-quenching (or so we’re led to believe—not totally on board with beer in cocktails, tbh, so try it and let us know).
Snack Pairing: Tostones: twice-fried green plantain slices with a touch of sea salt, served with guacamole or garlic sauce.
