I just finished the book Everyday Drinking by Kingsley Amis, originally published in 1983. Amis is so funny in his no-nonsense way of thinking about drinking. For example – he wants to host dinner parties and get his friends drunk on nice bevvies, but he doesn’t actually want to spend any money doing this. Just one of the themes of the book is that he’s a total tight-ass who likes to drink and host parties.

Amis also smartly suggests that when pairing wine and food, it is always a good idea to pick a drink with the same regional origins as the food you’re eating. Beer goes well with English food, red wine goes well with French food, sake goes well with sushi, etc. And vodka goes well with caviar.

(Side note: champagne also goes well with caviar.)

I’ve never had vodka straight like this before, so I was excited to try it with my beloved caviar. I’m a big fan of caviar. And because we’re in pandemic times, I have the whole jar to myself, which means I don’t have to be polite about it. The salty-fishy flavor and the texture of the little eggs is perfect to me. One of my favorite foods that I rarely get a chance to eat.

So, vodka + caviar. YES. They go beautifully together. The strong flavor of the fish eggs and the strong bite of the chilled vodka almost make a song. I don’t know how to describe it any better than that! It is LOVELY.

I’m serving my caviar on blini with sour cream and chives. The vodka is local, Deep Eddy, chilled in the freezer to a syrupy consistency. After taking this photo, I went back to eating my caviar with sour cream and chives on water crackers – my preferred way.