Food Pairing Friday: Simon Ford Daiquiri and Scallop & Plum Ceviche

by Emily on September 2, 2011 · 2 comments

in Booze Without Borders,Food,Recipes

The Simon Ford Daiquiri. Photo Credit: Contemporary Cocktails

The Simon Ford Daiquiri. Photo Credit: Contemporary Cocktails

It’s so sad that summer is over! I refuse to let it go without a fight. If you’re hosting a shindig this weekend or want an easy drink to whip up at your host’s house, this amazing play on the Hemingway daiquiri will throw your mouth for a pleasant Labor Day loop.

If you want an equally quick dish to make this holiday weekend, the scallop ceviche with seasonal plums wont’t disappoint. If you’re not a fan of ceviche, sear the scallops and serve them with lime butter melted on top. Win win!


I’m happy to share this series of fantastic cocktail recipes from some of the best bars in NYC with you thanks to Contemporary Cocktails. Mix these libations up at home and, if you’re here in NYC, get out to the bars where these cocktails are served and tell them how much you like them.

Try these out and let me know what you think! Put your own special twist on it to make the pairing your own. Cheers!


 The Cocktail

Simon Ford Daiquiri
Tim Cooper (Gold Bar, The Mondrian and The Surf Lodge)

Simon Ford Daiquiri

Yield: 1 Cocktail


  • 1 3/4 oz Plymouth Gin
  • 1/4 oz maraschino liqueur (MOTB recommends Luxardo)
  • 3/4 oz fresh grapefruit juice
  • 3/4 oz fresh lime juice
  • 1/4 oz agave nectar
  • 2 basil leaves


  1. Rip 2 basil leaves, place inside mixing glass and add all other ingredients.
  2. Shake with ice and then double strain into a cocktail glass.
  3. Garnish with a basil leaf.

About this drink:

At this time, you may be asking yourself two questions: 1)  Aren’t daiquiris made with rum, not gin? 2) Who the f*ck is Simon Ford?

Answering your second question will take care of the first as well. If you haven’t met Simon Ford, you’re missing out on some good times. Not only is the man hilarious and full of F bombs, he’s absolutely tops in the world of gin. He serves as the international brand ambassador for Plymouth Gin (note: their site was down as of this posting) as well as a portfolio specialist for Pernod Ricard USA.

Tim Cooper, an outstanding bartender and the creator of this cocktail, says “This drink is a play off of the legendary Hemingway daiquiri. And as an ode to a legendary figure in the gin realm, the Simon Ford daiquiri has been borne. I salute you, gin messiah!” And there you have it.

A Hemingway daiquiri differs from your traditional rum daiquiri in that it calls for grapefruit as well as maraschino liqueur and doesn’t use sugar. Fun fact: Did you know that the daiquiri was one of JFK’s a favorite cocktails?

As I’ve mentioned before, I like London Dry gins like Beefeater. Plymouth Gin is another spirit that’s protected by a controlled geographic designation (like Bols Genever or Champagne or Burgundy, etc. etc.). As luck would have it, both Plymouth gin and Beefeater are controlled by Pernod Ricard. Should they ever want someone to take over for Simon, I may not be qualified for the job but I would certainly love to have it. I <3 you, Plymouth & Beefeater!

In any event, don’t use any other gin when you make the Simon Ford daquiri. I think he has Spidey Sense and will strike you down should you attempt it.

You can find Luxardo maraschino liqueur at higher end liquor stores but if you can’t find it in your area and live in a state with good shipping laws, you can order it from Astor Wine and Spirits.

The Food Pairing

Ceviche by essgee51 on Flickr

Ceviche by essgee51 on Flickr

Gin goes well well Asian food as well as seafood dishes. With the holiday weekend ahead, we want to keep it easy breezy and this no-cook seafood dish is about as easy as it gets.

Scallop and Plum Ceviche
From Mark Bittman’s New York Time’s Minimalist Blog

Scallop and Plum Ceviche


  • 1 pound fresh sea scallops, cut into 1/4- to 1/2-inch dice
  • 2 plums, pitted and cut into 1/4- to 1/2-inch dice
  • 1 to 2 teaspoons chopped fresh tarragon, or more to taste (can substitute fresh thyme)
  • 1/4 cup freshly squeezed lime juice
  • 1/2 teaspoon grated lime zest
  • Salt
  • Pinch cayenne pepper


  1. For instructions, visit Bittman's NYT post.


About this food pairing: 

As Bittman explains in the intro to the recipe, scallops are the least risky ceviche you can make on your own. The lime here will also really complement the citrus notes in the daquiri.

Have an amazing Labor Day weekend, and happy September! Let me know your thoughts on this pairing and what food or spirit you’d like to see us include in future editions.


There are only eight days left to win a seat at the next Midnight Brunch on Sept. 17. Do it!

I love sharing details about upcoming tasty trips and adventures, so you won’t want to miss a bite. As always, please feel free to chat with me on Twitter, join our group on Facebook and keep up with new posts here by subscribing.


  • Nadia Payan

    This drink looks amazing.

    • emilyspearl

      Thank you, Nadia! I hope you try it out soon. Would be so lovely with your Florida grapefruit!

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