Brandy	Gin	Rum	Whisky
Soup	All bisques	-	-	-
Fish and Shellfish	Sole All shellfish (especially lobster)	-	Oysters	Lobster
Poultry	Pâtés Chicken Chicken livers Duck Guinea fowl Foie gras	-	-	-
Game	Pates Grouse Partridge Quail Rabbit Venison Woodcock	Quail	-	-
Meat	Pates Beef casseroles And steaks Kidneys Lamb	Kidneys	-	-
Vegetables	Mushrooms	-	-	-
Sauces	Brandy butter Brandy cream Lobster sauce	-	Rum butter	Sauce for lobster
Fruit and Desserts	Apricots Cherries Oranges Peaches Christmas Pudding Mince pies Anything flambéed	-	Apple desserts Baked bananas Fruit compotes Mixed berries Oranges Rum baba Anything flambéed Ice-cream	Mincemeat Trifle Greengage Crumble
Cheese and Eggs	Egg custard	-	Omelettes Souffles	-

Liqueurs and Eaux-de-Vie

Liqueurs and eaux-de-vie can turn a simple dish into something really special, worthy of any occasion. Those that are distilled from fruit or that are flavoured with it have a natural affinity towards that fruit, as well as the foods that the parent fruit shares an affinity. Thus, Calvados works beautifully with apple desserts, as well as with cooked pork. The same is true for liqueurs flavoured with essences and herbs.

The following table shows the flavours associated with a range of liqueurs and the foods they may be paired with.

Flavour	Liqueur	Uses
Almonds	Amaretto Crème d'amandes	Biscuits Icings Cakes Tiramisù
Anise	Pernod Anis Pastis	Trout Sea bass Grey mullet Florence fennel Pork
Apple	Calvados	Pheasant Partridge Pork and veal dishes Cooked apple desserts
Apricot	Apricot brandy Abricotine	Flame over roast chicken Soak dried apricots
Blackcurrant	Crème de cassis	Pour over ice-creams Use in sorbets
Bourbon and peaches	Southern Comfort	Peach desserts
Caraway, cumin, fennel and orris	Kümmel	Cabbage Sauerkraut
Cherry	Maraschino (sweet) Kirsch (dry)	Black Forest cake Fruit compotes Clafoutis Cheese fondue Fruit salad (strawberries, pineapple, cherries, figs, peaches, apples)
Chocolate and vanilla	Creme de cacao	Ice-cream Mousses Cakes
Coffee	Kahlúa Tia Maria Bailey's	Cakes Gateaux Puddings Ice-creams
Eggs and brandy	Advocaat	Whip into cream for trifles and rich custards
Orange	Cointreau Curacao Grand Marnier	Chicken Duck Lemon soufflé Chocolate mousse Sweet omelettes Crepes Fruit salads (apples, pears, figs, strawberries, oranges)
Peach	Eau-de-vie de pêche	Strawberries Raspberries Melon Sorbets
Pear	Poire Williams' Eau-de-vie de poire	Pear desserts
Peppermint	Crème de menthe	Pour over chocolate ice-cream Use in chocolate milk shakes and puddings
Raspberry	Eau-de-vie de framboise	Strawberries Raspberries Melon Sorbets
Strawberry	Eau-de-vie de fraise	Strawberries Raspberries Melon Sorbets
Yellow plums and sloes	Mirabelle Prunelle Slivovitz	Plum desserts Compotes

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