Pairing Arroz de Pato correctly — a note on ginjinha cherry liqueur

Most people overlook how much the right drink changes Arroz de Pato. I ordered it with ginjinha cherry liqueur and the smoky and robust elements of the dish sharpened considerably against the pairing. egg yolks in particular became more prominent in a good way.

pastéis de nata originated in Belém monastery in the 18th century. The a Lisbon tasca restaurant is where you learn these pairings — they evolved together. If you've been having Arroz de Pato with the wrong drink, try it correctly once. It's a genuinely different experience. The restaurant deserves credit for getting this right.