To experience some of central Massachusetts’ most eloquent cocktail pairings, one must pay a visit to the town of Barre’s historic common where Picasso Restaurant is lying in wait. When pairing cocktails with cuisine, garnishes and mixers often overshine the base spirit as the key to flavor matrimony. Likewise, a dish’s seasonings and sauces can serve as helpful decryptors when selecting a complimentary beverage.
Pair Picasso’s Ahi Tuna appetizer with a Bulleit Rye Hemingway, served on the rocks with house raspberry syrup, grapefruit, fresh lemon, and grapefruit bitters. Rye whiskey offers a symphony of spice, well suited to the wasabi aioli and pickled ginger that characterize this dish. Just as a spritz of citrus naturally compliments any raw seafood, the essence of lemon and grapefruit draw out the freshness of seared tuna with a tart jolt.
Order the Blackened Catfish Tacos and a Coconut Pineapple Daiquiri served up with pineapple infused Ciroc Coconut, fresh lime and sugar. The daiquiri has fallen into recent favor among cocktail enthusiasts who appreciate its balance, simplicity and elegance. A cilantro lime crema unifies this pairing, drawing out the pronounced lime juice that is characteristic of any great daiquiri. The cool tropical notes of coconut and pineapple temper the black bean corn salsa and enrich the house made guacamole.
Finish with flourless chocolate cake and an Espresso Shakedown, served up with Rum Chata, Stoli Vanilla, Godiva Liqueur and espresso. The acidic bite of espresso pairs perfectly with the cake’s deep, earthy cocoa notes as well as the ripe sweetness of a raspberry compote.
Visit Picasso beginning at 4 p.m. Wednesday through Sunday at 2 Common Street in Barre. You may inquire about reservations by calling (978)355-3099.