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Cocktails designed to accompany food – instead of merely bookending a meal – were served to the winners, nominees and guests at the inaugural Harden’s London Restaurant Awards After Party at the Hippodrome Casino in Leicester Square this week.

The endless variety of flavours available, and the bespoke nature of cocktails, make drinks based on Tanqueray London Dry Gin or Smirnoff No 21 Vodka an ideal alternative to wine for pairing with food.

More surprising, perhaps, is whisky as the base for a foodie’s drink, but supper clubs and food bloggers are increasingly experimenting with Johnnie Walker Red Label. Yaya Supper Club mixes it into a Manhattan with cherry glyko preserve to drink through the meal, while Alissa of Kino Vino recommends a concoction of Johnnie Walker, Guinness, ginger syrup, orange bitters and clementine juice to pair with robust British dishes this coming winter.

Blogger Luke Stoney of My Foodie Adventures recommends sipping a Johnnie Walker Old Fashioned to accompany mussels in a creamy sauce: “The full flavour of the broth and the saltiness of the mussels just prepare your tongue for an absolute onslaught of whisky goodness.” Sounds magical.