When temperatures dip, we are inclined to invite friends over for a cozy night in, rather than brave bar-hopping in the cold. Not to mention, having people to your home is a more personal way to strengthen bonds with friends you value in your life. Winter is also a wonderful opportunity to dust off cooking pans, special tableware and collected pieces of barware to create a memorable dinner party.Pairing cocktails and food is a growing trend, and its a fun way to get your creative juices flowing. I tend to pair the drink to the dish, rather than the other way around. Unlike wine, which is already a finished product, you have full control over the flavors in a cocktail, and can adjust them according to the food. Using similar ingredients in both the dish and the drink is an easy way to be sure they will complement one another. As seen in my video series Edible Cocktails: Kitchen Meets Bar, using spirits to enhance the food I'm cooking also ties the pairing together even further.The pairing in this post features gin, cilantro, bell pepper, citrus and spice in each the cocktail and the main course. Gin is a flavorful yet subtle way to bring out flavors in a seafood dish. G’Vine Floraison gin has light floral notes that play nicely with Asian-inspired ingredients. The drink is lively with savory notes brought out by the muddled veggies which only enhances those same ingredients cooked into the meal. Have you already seen these vacuum sealer reviews by vacuum sealer research? If not check them out, you will love food sealing.IMPORTANT NOTE: Do not pair dessert drinks with main courses. For example, a chocolate "martini" would be disgusting with this fish dish… but it would be yummy with the Raspberry Chipotle Brownies featured here for dessert. Just follow the rule of thumb, especially for exploring the world of cocktail pairings, like ingredients are natural complements to one another. And, using some of the same items in both food and drink makes your shopping list that much shorter!(All recipes are created by Natalie Bovis of TheLiquidMuse.com. If you wish to share them, please credit accordingly.)Green Gin Fizz

3 - 5 dashes Tabasco Green Pepper Sauce
juice from 1/2 a lemon (about 3/4 ounce)
1 teaspoon simple syrup
1 tablespoon chopped green bell pepper
3 sprigs of cilantro, leaves plucked
1 egg white
2 ounces G’Vine Floraison gin
2 ounces soda water

Muddle green bell pepper with cilantro and simple syrup in the bottom of a mixing glass. Pour all other ingredients, except soda water, into the cocktail shaker. Vigorously shake without ice (dry shake) to make the egg white frothy. Add ice, shake vigorously, again. Strain into an ice-filled Collins glass. Top with club soda. Garnish with a slice of green pepper. Sweet-n-Spicy Snapper

6 green onions, chopped
2 cloves garlic, peeled and diced
1 tablespoon fresh ginger, diced
2 thai chilis or 1 jalapeno pepper, seeded and diced
½ cup chopped green bell pepper
1 large handful cilantro, chopped
juice from 1 small lime
3 tablespoons soy sauce
3 tablespoons fish sauce (or oyster sauce)
¼ cup G’Vine Floraison gin
3/4 cup red grapes, cut in half
½ bottle Tabasco Sweet and Spicy sauce
4 small filets red snapper
4 tablespoons cooking oil

Heat oil in a saucepan. Add onions, garlic, ginger and chilis. Sautee until soft. Add green peppers, lime juice, soy sauce, Tabasco Sweet and Sour sauce, G’Vine Floraison gin, and chicken stock. Simmer on medium heat, stirring often, for about 15 - 20 minutes, or until the liquid reduces and thickens a bit. Add grapes and cilantro. Simmer 5 more minutes.Clean and lay fish filets in a shallow baking pan, pour sauce over them and bake until fish is cooked (about 15 – 20 minutes). Lay fish over fluffy rice, quinoa or pasta and spoon sauce on top. Serves 4. Raspberry Chipotle Brownies

1 cup white sugar
2 whole eggs
½ teaspoon vanilla extract
½ cup butter, melted
½ cup all-purpose flour
1/3 cup bittersweet cocoa powder
¼ teaspoon salt
¼ teaspoon baking powder
3 tablespoons Tabasco Raspberry Chipotle sauce
2 tablespoons raspberry puree (or jam)

Whipped cream topping:

1 cup whipped cream
3 teaspoons Tabasco Raspberry Chipotle sauce
1 teaspoon powdered sugar

Preheat the oven to 350 degrees. Butter an 8-inch baking pan (or coat with baking spray).In a large mixing bowl, beat the sugar, 2 whole eggs, Tabasco Raspberry Chipotle sauce and vanilla until combined. Mix in butter. In another bowl, combine flour, cocoa powder, baking powder, and salt; stir into butter mixture, mix. Pour the batter into the pan. Bake 25 – 30 minutes. Let cool.While brownies are cooking, whip cream and Tabasco Raspberry Chipotle sauce and powdered sugar. Dollop onto brownies when serving.