Honey & Beer Marinade Injection
While cooking have: Armand De Brignac Ace of Spades Brut Gold Champagne (France) or Sassicaica 2006 Red Wine (Italy) or Camus Special Selection Cabernet Sauvignon 2009 Red Wine (USA)
Caramel Pecan Cinnamon Love Buns, serve with: Smirnoff Vanilla Vodka shaken with ice, garnish with a cinnamon stick, or a Royal Apple Cocktail – 1 oz Crown Royal and 1⁄4 oz Smirnoff Green Apple Vodka shaken with ice, garnish with a wedge of green apple.
Peanut Butter & Banana Cookies, serve with: Ron Zacappa Rum on ice or 1.5 oz Captain Morgan Spiced Rum and 1 oz Bailey’s Caramel mixed together.
Sticky Toffee Date Mini Pudding Cakes, serve with: Ciderhouse Whisky Cocktail – 2 oz Crown Royal Black Canadian Whisky, 1 oz Strongbow Cider over ice with a twist of lemon
Thai Pork Pizza, serve with: Scott 57 Cocktail – add 1 oz Canadian Club Dock 57 Blackberry Whisky, 1⁄2 oz Bols Mango liqueur, 1⁄2 oz grenadine, shake with ice, strain into a martini glass and then top with Bols Cassis Foam
Baked Chinese Egg Rolls, serve with: Courvoisier Rosé Liqueur (France)
Mexican Pork Tenderloin Sliders (with Yogurt-Lime Sauce), serve with: Devil’s Disciple Cocktail – 1 oz Jim Bean Devil’s Cut Bourbon, 1⁄2 oz Bols Blue Liqueuer shaken with ice, strain into a martini glass and top with Bols Blue Foam
Chocolate Hazelnut Truffle Tarts, serve with: Clos de la Siete Red Wine (Argentina)
Coconut Cream Pie, serve with: Jinro – Chamisul Soju, chilled (Korea)
Chocolate Peanut Butter Silk Tarts, serve with: D’Oliveiras Sweet Madeira (Portugal)
Chicken Pasta with Whisky Cream Sauce, serve with: Luis Felipe Edwards Chardonnay White Wine (Chile) or Chocalan Rose Wine (Chile)
Herb-Grilled Chicken Breast, serve with: Leyda Sauvignon Blanc White Wine (Chile) or Arboleda Carmenere Red Wine (Chile)
Chicken Legs with Chutney Butter, serve with: Cono Sur Viognier White Wine (Chile)