Pairing Our Cocktail with Spiced Nuts and Candied Bacon

Original Bartenders Cocktails® grew from a bartender’s experience travelling in Mexico, inspiring a tequila strawberry cocktail that captures the appeal of a holiday bar without requiring specialist equipment. Its ready-to-drink format makes a bar-style serve more practical for Australian homes, while the wider range of premium cocktail selections gives hosts an easy way to stock a drinks table for different tastes and occasions.

The pairing of our tequila strawberry cocktail with spiced nuts and candied bacon is built around contrast. Cool, fruit-led cocktails welcome something warm and savoury beside them, while crisp bacon and toasted nuts add texture that a glass alone cannot provide. The result works equally well for a relaxed meal, a Saturday gathering or drinks on a balcony when the weather cooperates.

Why Sweet, Savoury and Spiced Notes Work

The tequila strawberry combination already provides a useful foundation: bright fruit sweetness, the dry edge of tequila and enough warmth to support richer food. A small portion of candied bacon introduces salt, smoke and caramel-like sweetness without overwhelming the drink. It echoes the cocktail’s fruit profile while adding the savoury depth that makes the glass feel like part of a meal rather than a separate course.

Spiced nuts perform a different role. Their crunch gives the pairing structure, and a seasoning blend of paprika, coriander and a restrained pinch of chilli complements the warm spice in tequila-based drinks. Walnuts and almonds bring a slightly bitter edge, cashews add creaminess, and macadamias contribute the buttery richness associated with Australian growers. The best blend balances textures rather than relying on one nut for every mouthful.

Portion size matters because both accompaniments are rich. A small bowl of nuts and two or three pieces of bacon per guest leaves the cocktail clear and prevents the savoury elements from making the fruit taste excessively sweet. It is also sensible to keep the ingredients separate on the table, allowing guests to build combinations that suit them. Anyone with a nut allergy should be given a clearly labelled alternative, and bacon should be treated as a distinct dietary component rather than presented as a universal garnish.

Toasting Nuts for a Crunchy Bowl

Most Australian supermarkets, including Coles and Woolworths, carry plain mixed nuts at an accessible price, making this pairing practical without a trip to a specialist food market. Choose unsalted nuts so the final seasoning can be controlled. A mixture of almonds, walnuts and cashews is especially useful, although adding a few macadamias creates a more distinctly local character.

Toast the nuts in a 160°C oven for approximately eight to ten minutes, watching them closely because smaller pieces colour quickly. Once cool enough to handle, toss them with a little oil, flaky salt and the chosen spices. Smoked paprika creates a subtle link with the bacon, ground coriander adds citrus-like brightness, and cumin or chilli can provide more depth. Keep the amount of salt modest because the candied bacon will already contribute plenty.

Allow the seasoned nuts to cool completely before storing them in an airtight container. They are best served on the same day, although they will remain crisp for a few days if protected from moisture and humidity. Adding the seasoning after toasting also means each nut carries more flavour than nuts mixed into oil and salt before baking. For a larger gathering, prepare double the quantity rather than replacing the recipe with heavily salted varieties.

Turning Bacon into a Candy-Glazed Sidel

Good candied bacon depends on thin, even pieces and a glaze that caramelises rather than burns. Place trimmed bacon rashers on a lined baking tray and heat the oven to 200°C fan-forced. Brush each piece with a mixture of brown sugar, maple syrup and a little warm water, then bake until the edges are crisp and the glaze is deeply coloured, turning the bacon partway through cooking.

Timing varies with the thickness of the bacon and the oven, so begin checking after ten minutes. A little black pepper can balance the sugar, while a pinch of smoked paprika reinforces the spice profile shared with the nuts. Transfer the finished bacon to absorbent paper before arranging it on the serving platter; this removes excess oil and keeps the pieces crisp as they cool.

If the table also includes regional cured meats, blood sausage selection offers useful context on checking meat types and storage conditions rather than assuming different sausages can be treated identically. For the bacon itself, Australian food-safety practice calls for separating raw meat from ready-to-eat accompaniments and cooking it thoroughly before serving.

Fitting the Pairing into Australian Hosting

Compact kitchens and compact apartments are a familiar reality in Sydney, Melbourne, Brisbane, Adelaide and Perth. The advantage is that this pairing requires only one oven tray, one bowl and a small platter, with most of the work completed before guests arrive. It suits balcony dining, a front verandah or an indoor table more readily than dishes that need constant reheating.

The savoury elements also sit comfortably beside common Australian barbecue and sharing-board favourites. Grilled corn, tomatoes, tortillas and fresh salsas can accompany the cocktail, especially when the weather is warm enough to eat outside. For a taco-inspired menu, the brand’s taco night cocktail provides a natural reference point for building a complete themed spread around the same ready-to-drink format.

Alcohol rules remain important in every state and territory. The legal drinking age is 18, and hosts must not supply alcohol to anyone underage. Licensing conditions and rules for public drinking differ between jurisdictions, including Melbourne’s restrictions on open containers in public areas and each state’s approach to licensed venues. Food served alongside alcohol should also be handled hygienically, with chilled items kept cold and cooked meat protected until it reaches the table.

Timing Prep, Chilling and Pouring

Prepare the spiced nuts earlier in the day and store them airtight. The bacon can be glazed and cooked shortly before guests arrive, then left on absorbent paper so it stays crisp. Chilling the cocktail in advance is equally important: a cold glass and controlled dilution keep the drink refreshing, particularly during Australian summers when outdoor entertaining can begin while the afternoon heat remains in the air.

For a neat pour, chill the glasses and add a measured amount of ice according to the serving guidance for the selected premixed cocktail. Large cubes melt slowly and are less likely to dilute a delicate fruit-and-tequila profile. Keep an ice bucket nearby, but avoid filling every glass automatically if some guests prefer the drink served without ice. A small jug of chilled water also allows the host to adjust dilution without disturbing the proportions of each serve.

Responsible hosting is part of the plan in Australia, where drink-driving enforcement is strict and road rules vary by state. Offer a non-alcoholic drink and plenty of water, never pressure anyone to finish a serve, and arrange a designated driver, public transport, taxi or rideshare when appropriate. Keeping glasses and food within reach also reduces the need for guests to move through the house with a drink, which is especially helpful in compact spaces.

Bringing Everything to the Table

For a group of four, a useful starting point is around 250 grams of mixed nuts and six to eight bacon rashers, with extra bacon available for those who want a more substantial plate. Present the nuts in a broad bowl so guests can take small portions without crowding, and place the bacon on a separate platter lined with parchment. Small plates and plenty of napkins make the combination easier to enjoy without overloading the table.

Serve the cocktail cold and the savoury elements at room temperature or just below it. If the bacon is still warm, it can be offered first; room-temperature bacon is crispier after it has fully drained. Arrange the spiced nuts away from the bacon so their seasoning does not soften, and provide tongs or serving spoons for each dish. This simple separation keeps every texture distinct and lets the strawberry tequila remain the centre of the pairing.

Set the chilled drinks, nut bowl and bacon platter on the table before your first guest sits down.