Drinking sports drinks with dinner is about as elegant as it gets. Nothing compliments a beautiful cut of meat or fish like artificially flavored nectar of gods. Painstakingly milked directly from Zeus’ left tit. It’s also great for replenishing electrolytes lost from sweating during a challenging artisan meal. The problem with so many different flavors is that it can leave people with cardboard pallets embarrassed and overwhelmed. Knowing the proper Gatorade food pairing can make the most feeble simpleton into a sophisticated gourmand.
Pairing 1: Fruit Punch Gatorade paired with 50 year dry rub aged Wagyu beef, pickles ramps, aerated house made kimchi purée.
Let the high fructose corn syrup gently massage your tongue just like the tired muscles of the cow you’re eating after a long day of grazing in the scenic hills of a rural Japanese farm. The toothsome red potion prepares your taste buds for an onslaught of gorgeously funky flavors that will make you question if what you’re eating is actually beef. The electrolytes function as transportation as they wash down the beef, contributing to a lengthy pastoral finish. The contrasting flavors of sophisticated frat jungle juice and rustic farm to table are simply to provocative to resist. Add in the pickled ramps and aerated kimchi because adding anything pickled and or aerated makes it refined by default.
Pairing 2: Lemon Line Gatorade with free range pan seared marlin drizzle with vintage distilled Evian parmesan glaze. Served on a bed of organic, gluten-free, apple cider vinegar glazed kale.
A rather predictable fusion of citrus and sea, however the quaintness of such a pairing is actually the culprit of every foodie’s love affair with it. The irony behind conforming to such traditional tastes only increases the intrigue, as the descent into traditional rustic fare provides both comedy and deliciousness. The braveness behind such a plebian effort is an applaudable feat alone. An underhanded ode to those with unevolved pallets.
Pairing 3: Grape Gatorade paired with made from scratch, individually crafted bowtie pasta, basted with an unpasteurized creamy Rosé blend, topped with a healthy pour of unrestrained black truffle shavings and unrestrained aged cheese.
Every foodie knows a meal isn’t officially Italian until it’s been sufficiently covered in lavishly expensive black truffle shavings. And what better way to wash down those individually, hand crafted, raw bowtie noodles than a drink that resembles the crudeness of the grapes found in the vineyards of Tuscany? The buttery artificial grape flavor is the perfect vessel for unpasteurized cheese. It propels the artisan meal down your throat like a cool stream running through a tiny village in Italy completely unfazed by time. The marriage of sweet and savory creates an umami that is completely and utterly unrivaled, so don’t even try.
