On the sauce

Most pub cooks understand the benefit of adding a drop of the hard stuff to a recipe ­ a splash of brandy here or a drop of rum there can work wonders.

Alongside the gifted practitioners of the pub trade, there are real experts in the art of adding alcohol to food out there. Thomas Lowndes, the UK¹s leading supplier of culinary branded alcohol, works with brands such as Courvoiser, Jim Beam, Grand Marnier, Drambuie and Harveys Bristol Cream, among others.

The company specialises in creating dishes using well-known brands for both retail and the pub sector. While it would always recommend using proper culinary alcohol, which is specially formulated for cooking, we persuaded Thomas Lowndes¹ experts to come up with some tips for pubs, which are more likely to turn to the back-bar when looking for inspiration.

Desserts​

Alcohol lends itself perfectly to use in desserts where high fat components such as cream and chocolate are excellent flavour carriers. Alcohol can be delivered most effectively via a layer or Œpocket¹ within a recipe.

Sponge bases can be soaked in alcohol and covered with a barrier such as jam or gel to prevent evaporation.

Fruits may be layered with alcohol custards and topped with cream, while fruit compote may be steeped in alcohol and topped with a layer of cream.

In the case of ice-cream, freezing may inhibit the alcohol flavour delivery, requiring a higher dosage. It may also take longer to freeze down fully. An encased ice-cream product such as a bombe is an effective way of delivering alcohol flavour.

Sorbets require the maximum dose of alcohol because the main component is water, which will dilute the flavour.

Chocolate is a highly versatile host that effectively delivers the characteristics of any alcohol brand. However, a high level of cocoa solids in a chocolate dessert will weaken the overall alcohol delivery, so milk chocolate is preferable when using alcohol ­ dark chocolate has the highest cocoa solids content and white chocolate can be too sweet.

For cakes, alcohol should be injected post-bake to avoid evaporation and left to mature. Dried fruit should be soaked in alcohol overnight first when making fruit bakes, and for sponge-based cakes alcohol is best added to the filling.

Savoury dishes​

Alcohol can also be used in savoury products but heat processing should be avoided wherever possible. Soups, patés, dips, marinades, sauces and so on are all good flavour carriers.

The best results are achieved when a smaller Œhit¹ of alcohol such as in a sauce or marinade accompanies a larger host product such as meat or fish.

Alcohol will perform more efficiently if the carrying partner contains a high fat element, such as cream, butter, cheese or crème fraiche.

Meat, poultry and fish can be marinated in alcohol to tenderise them prior to cooking.

Don¹t forget ­ the stronger the delivery of alcohol, the more premium the perception of the dish and thus the better the opportunity to charge a premium price.

• For some exclusive recipes developed by Thomas Lowndes for The Publican, click on the related story links on the right.