Read our, Tropical and Uncommon Fruit Flavor Pairings, Bartender's Guide to the Most Popular Bar Drinks, An A to Z List of Popular Liqueurs and Cordials, Stick Drinks: Cocktails That Require a Muddler, 20 Classic Brandy Cocktails You Have to Try. Combining classic fruit flavors into new and unique combinations can be a great way to serve up a new twist to customers, and there are many fruit flavor combinations that have already become classics in their own right. From 2017 to 2018, sour confection launches increased 21.5%. Explore beyond the most obvious pairings and maybe you'll be surprised by our suggestions. The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs. Flavor pairing is simply matching foods together that have the same flavor compounds. APPLE PIE: (1/4 cup apple juice, 1/4 tsp cinnamon, 1/4 tsp nutmeg, 2 slices of ginger) If you like the convenience of already mixed flavors, some of the combinations are already available as a stock flavor. You get more flavors for less cost. Either various berry flavors can be mixed together, or a generally “berry” flavor ingredient such as Natural Fermentone can be used as a base for other berry ingredients, or even fresh juices and extracts. Lemon: Pairs especially well with almond, apricot, basil, berries, black pepper, cardamom, cherry, citrus, coconut, hazelnut, ginger, mint, nectarine, peach, plum, prickly pear, rosemary, thyme, tropical fruit, and vanilla. This makes for a perfect blending between the two fruits as well as added complexity that they would not have otherwise. As for the herbs, fresh or dried is just fine, though I usually avoid the powdered types if I can. 23 Unexpected Flavor Combos That Taste Amazing. It will do especially well in drinks with amaretto, bourbon, brandy, crème de cassis, Grand Marnier, kirsch, rum, sweet vermouth, and vodka. Orange: Pairs exceptionally well with almond, anise, banana, basil, berries, cherry, chocolate, cilantro, cinnamon, clove, coffee, cranberry, fig, ginger, grape, grapefruit, hazelnut, lemon, mint, nutmeg, persimmon, pineapple, pomegranate, rosemary, vanilla, and walnut. Banana, pear, ginger, and kale come together in one fantastic smoothie that's perfect for fall. Kumquat: Pairs well with berries, cherry, chocolate, cinnamon, coffee, persimmon, and plum. They may catch your eye at the market, but how do you add them to a cocktail? Here are some guidelines for creating tasty meat and fruit combinations: The gamey flavor of venison is a good match for flavors like apples, cherries, raspberries, cranberries, citrus fruits, peaches, pears, raisins, pomegranates, and dates. Prickly pear: Pairs well with citrus, lime, tomatillo, and tropical fruit. Persimmon: Pairs well with apple, black pepper, cinnamon, citrus, kumquat, and pear. Fruits are the richest source of vitamins and contain many essential nutrients including potassium, dietary fibre, vitamin C, and folate (folic acid); however there is a regimen to be followed while consuming them to ensure their optimum health benefits.. Great Mint Flavor Combinations Mint Chocolate Chocolate Stouts (chocolate mint, coffee, Irish cream) Peppermint Mocha Creamer (peppermint, mocha, whipped cream) Creme De’ Menthe Syrup Mix (Creme de Menthe, peppermint, vanilla) White chocolate’s rich, sweet and creamy taste pairs well with fruits that have acidity, such as citrus, and tang, such as berries. From starfruit and strawberries, to soursop and coconut milk, these sweet and tasty combinations pack a healthy, yummy punch Blood orange: Pairs well with almond, cardamom, chocolate, cinnamon, clove, fig, ginger, honey, and other citrus fruits. It mixes especially well with amaretto, brandy, kirsch, orange liqueur, and sweet white wines. 2nd FERMENTATION FLAVOUR IDEAS (Based on 750 ml/ 25 fl oz bottle) There are many more possible flavour combinations-mix up the flavours and add fresh herbs -don’t be afraid to be creative! As a result, the blend is flavorful and complex yet not overpowering. Almond: Pairs well with apple, apricot, banana, caramel, cherry, coffee, fig, honey, orange, peach, pear, and plum. The flavor is most often added in the form of Frangelico and other hazelnut liqueurs. After a week the fruits and herbs need to be discarded to make freshly infused water. 3. You will find many pear cocktails that use these pairings. Strawberries and Cream – fresh or frozen strawberries and yogurt; Cinnamon Apple Raisin – Diced apples, cinnamon, and raisins put in when you add oats to the boiling water. For spirits, it mixes best with rum, vodka, and nut and orange liqueurs. It mixes best with brandy, port, crème de cassis, Grand Marnier, kirsch, rum, whiskey, and dry red white, and sparkling wines. Rhubarb: Pairs well with apple, apricot, berries, black pepper, citrus, ginger, nectarine, peach, plum, and especially strawberry. Try it in green tea drinks as well, and coconut cocktails are fun to explore for more ideas. There are many great apple cocktails to offer inspiration. Additionally, most of the top confectionary flavor combinations included the word sour. Melon: Pairs well with basil, blackberry, blueberry, cilantro, citrus, cucumber, ginger, lemongrass, lemon verbena, mint, strawberry, and vanilla. It's a fun flavor to mix with, and blueberry cocktails can be diverse. The Novotaste comprehensive overview of 2020 flavour trends is a distillation of various sources of information. They are excellent to mix with dark rum, port, sloe gin, and any style of wine, as seen when crème de cassis makes an appearance in the kir cocktail, bishop cocktail, and vermouth cassis. Not only has Marques been delighting drinkers with genuine flavor experiences and intriguing cocktails such as his eucalyptus martini, but he has also spent years investigating the finer points of flavor. You can also explore the flavor combinations in a few blackberry drink recipes. Coconut: Pairs well with almond, banana, basil, Brazil nut, caramel, chocolate, cilantro, citrus, cucumber, guava, honey, makrut leaf, lemongrass, lime, lychee, mango, mint, passion fruit, pineapple, other tropical fruits, and vanilla. Strawberry + Lemon + Basil Lime: Pairs well with apple, berries, cherry, ginger, papaya, plum, strawberry, and tropical fruits, but it's usually an accent for beverages. Mandarin: Pairs well with cardamom, cherry, chocolate, cinnamon, coffee, fig, ginger, nutmeg, tropical fruits, vanilla, and star anise. Hazelnut: Pairs well with apple, apricot, banana, berries, caramel, cherry, chocolate, citrus, fig, mandarin, peach, pear, and plum. Feijoa: Pairs well with banana, berries, cinnamon, citrus, mango, and vanilla. Apples Apples+almonds+caramel (or pistachios or pecans or hazelnuts) Apples+apricots+pine nuts+rosemary Apples+coconut sugar+cashew or coconut cream+walnuts … It mixes especially well with Champagne, Cointreau, curaçao, port, sake, sweet white wines, and tequila. It is best to mix up or muddle the fruit with the back of a wooden spoon before placing it in the refrigerator to help release the flavors …