Instead you see fish and soft shell crab.” “If you look at the menu you will see a lot of fruit and citrus flavors and no heavy dishes. “When we come up with menus for spirits or cocktail tastings and pairings, I often think about trendy cocktails that are light and fruity,” Brooks said.

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“With the wine pairings I need to see the wines first and then build the menu, where with cocktail pairings I create the menu first and give that to the mixologists to create the drinks.”Īt the dinner, a table will be set up where drinks are prepared, giving attendees an opportunity to see the cocktail making process and interact with the mixologists.

“I see the cocktail pairings a reverse of the wine pairing dinners,” said Jerrold Brooks, executive chef at San Manuel Casino.

Similar to a wine pairing dinner where each course is accompanied by a different varietal, the mixologist dinner - happening Friday, July 13, at The Pines Steakhouse - features a cocktail curated by the Highland casino’s mixologists to accompany each dish. San Manuel Casino’s upcoming pairing dinner doesn’t include a buttery chardonnay or a bold cabernet sauvignon, but rather craft cocktails.

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