[Pairing Guide] Elegant Pairing of Bujangin Signature and Oak-Aged Gin
Good food deserves a good drink.
A Gastronomic Journey with Bujangjin, Part One.
This is the beginning of Buzzy's pairing guide series.
Even a glass of gin at home is a small bar when paired with great appetizers
a little bar. Without complicated recipes or difficult ingredients
without complicated recipes or difficult ingredients.
In this first installment, we'll introduce you to the signature and
and the deeply flavorful oak-aged gin that started it all.
From grocery-store staples to premium pairings for special occasions.
premium pairings for special occasions.
SIGNATURES (BATCH #0001)
Juniper berry, pine, wormwood, chamomile, hyssop, honeysuckle, hollyhock, etc.
Bujangjin's first creation, made with 15 domestic organic ingredients.
It has a smooth mouthfeel at 44 degrees and a subtle herbal flavor.
- Main pairing
- Raw Oysters & Lemon
- Why it's good: The freshness of hallabong complements the freshness of raw oysters.
- Recommended serving: raw oysters over ice with a splash of gin
- Smoked salmon tartare
- Why it's good: A mild blend of herbal flavors and fish.
- Suggested serving: as an appetizer with gin and tonic
- Burrata Cheese Salad
- Why it's good: Creamy cheese and herby flavors pair perfectly.
- Suggested serving: with fresh greens and olive oil dressing
- Raw Oysters & Lemon
OAK AGED GIN (BATCH #0004)
Characterized by vanilla and caramel flavors from oak barrel aging.
The smooth, deep flavor adds a touch of class to a fine meal.
- Main pairing
- Dry Aged Steak
- Why it's good: The synergy between the deep flavors of aged meats and oaky notes
- Suggested Serving: On the rocks, steak medium rare
- Truffle Risotto
- Why it's great: The perfect balance of luxurious scents
- Suggested Serving: Warm Risotto vs. Chilled Gin
- Balsamic Glazed Figs
- Why it's great: Sweet and savory flavor harmony
- Suggested Serving: Nitro with dessert.
- Dry Aged Steak
Serving tips & table settings
- Select a glass
- Signature: Wine glass-style gin recommendations
- Oak-aged: Thick-bottomed old-fashioned glass
- Recommended temperature
- Signature: 8-10 degrees
- Oak aged: 12-15 degrees
- Garnish
- Signature: Fresh citrus, rosemary
- Oak-aged: Orange zest, cinnamon stick
Meal course suggestions
Signature Gene Courses
- Start: Raw oysters & a splash of gin
- Appetizer: Smoked Salmon Tartare & Gin & Tonic
- Main: Burrata Salad & Dry Martini
Oak-aged gin course
- Start with: Hamon & Knit
- Main: Dry Aged Steak & On-the-Rock
- Dessert: Fig & Straight
Keys to pairing success
The secret to a delicious pairing is balance.
to enhance the flavor of the food while preserving the character of the gin.
Find your own combination.
In the next installment, we'll look at how to pair celandine, schisandra, and dungaree gin with
Let's introduce a traditional flavor pairing.
