“I’m A Food Journalist, And These Are The Best Tinnie And Snack Pairings To Upgrade Your Picnic”

It’s picnic season, and nothing screams picnic like a canned cocktail and a picky bit. That being said, I am sick and tired of M&S gin and tonics paired with salt and vinegar crisps. We can do better than that. The tinnie pairing is in need of a massive rehaul, and I firmly believe that there is no better time to activate this upgrade than this summer. Here are some suggestions on where to start, according to an avid picnicker, tinnie drinker, and charcuterie grazer.

Spicy Pineapple Daiquiri & snap peas with labneh

Why must we always forget about the snap pea? Genuinely, every time I am reminded of this beautifully fresh and full-of-life snack, I am only disappointed in how forgetful I had been. Snap peas dipped into a thick and fluffy spread — it is one of the better ways to transport a dip. A daiquiri is what should be beside it. Spicy, sweet and tangy, almost animated in the way it sets off the taste buds’ fireworks, then brought back down with the earthy appeal of the pea… genius, this one.

Moth Mango Margarita & pineapple spears with chilli salt

Moth is far and away the best easily accessible canned cocktail. Sold in all your corner stores and high street grocers, it is a consistently revisited and experimented with cocktail. My current favourite is the mango margarita — it’s strong, it’s vibrant, it is delicious. Far too often, though, are Moth tinnies ruined by an average and poorly paired prosciutto in the park. A drink like this needs an innovative bite, a juicy one, one that pricks the taste buds. What better than pineapple? Actually, what better than pineapple with spicy salt? Next.

Daughters of the Vine red sangria & jamon with manchego

Sangria in the park is, for lack of better words, chefs kiss. I am itching to get my hands on a pack of Daughters of the Vine red sangria — hint of blood orange and ginger. Gone are the days of carton sangria in paper cups; give me a cold can of refreshingly bitter mixed wine, a pack of thick-cut jamon and a slab of manchego to get a bit sweaty in the sun.

Tanqueray negroni & crisps with whipped goats cheese

Negronis can be a bit polarising on a warm summer’s day. To me, they really are a sultry nighttime lowball, but there are days where I just need that bitter cocktail that I so love. The way to make this work on a hot day is all about what you pair it with. You need a creamy, light cheese atop a thin, brittle potato chip. A moreish and savoury affair.

East London Liquor Co. Vodka & rhubarb & pink peppercorn crackers with brie and chutney

Rhubarb is one of those flavours that deserves far more attention than it gets. Sharp, slightly floral, and nostalgic in the best way, it pairs beautifully with something rich and creamy. Enter: brie. Spread onto a pink peppercorn cracker and topped with a spoonful of chutney, the brie softens the rhubarb’s tart edge while the peppercorn adds just enough intrigue to keep things interesting. It’s a garden party. It’s a sophisticated picnic. It’s a pat on the back for being the smartest drinks pairer on the grass.

Wonderland Cocktail Co watermelon margarita & spicy olives

The classic margarita is a force to be reckoned with, true. But sometimes it’s nice to spice things up, or perhaps, in this case, mellow it out. In all honesty, one too many margs is a one-way street to a bad hangover and acid reflux; a watermelon marg cuts through that acidity and adds a sunny buffer between the juice of three limes and your enamel. That being said, we’re trodding dangerously close into the too-sweet territory, so a spicy, savoury blanket is only necessary. For my savoury girls who love a cheeky pink drink, this is the pairing for you.

The Pickle House Mezcal Mary & cornichons and cheddar

A Mezcal Mary is not here to mess about. Smoky, savoury, punchy — a drink that needs a snack with a bit of backbone. Enter the cornichon and cheddar combo. The sharpness of the cheddar and the vinegary bite of the cornichons somehow make the mezcal taste even smokier. It’s salty, tangy, and incredibly savoury. If your ideal picnic leans more ploughman’s lunch than fruit platter, this one’s got your name written all over it.

Grind Espresso Martini & salted pecans

I have long maintained that an Espresso Martini belongs in the dessert category, and therefore should be treated as such. Salted pecans are the perfect sidekick. Rich, buttery, salty — everything the cocktail is begging for. There is something dangerously moreish about this pairing. The pecans take the edge off the sweetness, the coffee cuts through the richness, and suddenly you’ve found yourself reaching into the bag for another handful before you’ve even finished your sip. Final course, sorted.

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