Alhambra Reserva 1925’s food pairing versatility

We got the opportunity to sample Alhambra Reserva 1925 paired with some exquisite Peruvian food courtesy of COYA – the award wining Peruvian restaurant with locations in London, Miami and Dubai. We ate at the Mayfair restaurant who laid out an exciting tasting menu of dishes perfect to try with the crisp fresh taste of Alhambra Reserva.

The elegant taste of Alhambra Reserva 1925 is that of what’s to be expected from a premium beer. The golden amber beer has an exquisite flavour that is full-bodied while also being well rounded with a perfect balanced of bitter sweet flavour and hints of citrus.

The bottle matches the flavours with an elegantly designed green bottle, embossed with the logo stamp. The minimal design is mature and reflective Alhambra Reserva’s artisanal approach to making beer. Based on the first bottles and made in a rare green glass, it reflects their focus on details, craft while brewing with the same care and attention to detail. Get some bottles yourself and sample the impressive taste of Alhambra Reserva 1925.

The Peruvian food created by COYA allowed us to see the versatility of the beer, while also tasting some wonderful food, that is surprisingly easy to replicate. One of the stand out dishes was the Costillas de Res beef ribs – perfect for when hosting small parties.

Other dishes that impressed was Ensalada de Maiz, made up of Jasper corn, crispy corn, sweet onion, and chilli as well as Seabream Criollo, with Sea bream, amarillo chilli, crispy corn and coriander.

Beef Ribs Alhambra, Aji Limo

A day in advance


• 2 kg beef ribs (jacobs ladder)
• one head of garlic cloves,peeled
• 30g ginger, sliced
• one bottle alhambra beer
• 60g soft dark brown (muscovado) sugar
• a handful of fresh coriander
• 4 long red chillies, seeds removed
• 20g aji panca


• combine all the ingredients in a large oven proof dish, add cold water to cover the ribs, cover the dish tightly,and braise at 80c / gas mark ½ for 8-10 hours
• after 8 hours check the ribs – if the meat is very tender and pulls easily off the bone then they’re ready
• allow the ribs to cool in the cooking liquid then remove the ribs and chill
• save the cooking liquid for the sauce

On the day:

Beef rib sauce ingredients

• beef rib cooking liquid
• 100g tamarind paste
• 150g sake
• 100g mirin
• 30g sherry vinegar
• 8g thai red chilli paste


• bring the beef cooking liquid to the boil and reduce by half
• put the sherry vinegar in a separate saucepan – bring to the boil and reduce by half
• add the sake to the pan and again reduce by half
• add the mirin to the pan and again reduce by half
• add the tamarind and reduced beef rib cooking liquid and reduce to a sauce consistency that coats the back of a spoon
• add thai chilli paste to taste
• pass through a fine sieve

Beef Ribs Alhambra, Aji Limo

Beef rib glaze ingredients

• one bunch of spring onions, green part only, sliced (save the white parts for garnish)
• 200g sake
• 200g mirin
• 400g dark soy sauce
• 250g chicken stock
• 1 bunch of coriander, roots only (save the leaves for garnish)
• 30g ginger
• one long red chilli
• 10g garlic
• 200g caster sugar
• one half bottle of alhambra beer
• 2g thai red chilli paste
• in a saucepan combine all the ingredients except the thai chilli paste, bring to the boil and then gently reduce, stirring frequently, until the mixture is sticky and glossy. be careful not to allow the mixture to caramelise or burn
• add thai chilli paste to taste
• pass the glaze through a fine sieve


To finish the dish

• either light a barbecue, heat up a large cast iron griddle pan or heat the oven to 220c / gas mark 7
• brush the beef ribs with the glaze and grill or roast, turning and brushing with more glaze occasionally, until the ribs are nicely browned and thoroughly heated through
• while the ribs are cooking, warm up the sauce
• place the ribs on an attractive platter, garnish with chopped coriander leaves, and thinly sliced red chilli’s and spring onions. serve the sauce on the side together with steamed rice or mashed potatoes and a crisp green salad


Alhambra Reserva 1925


118 Piccadilly, Mayfair, London W1J 7NW, UK
999 Brickell Avenue, Miami, Florida 33131, United States
Jumeirah Beach Road, Jumeirah 2, PO Box 71384, Dubai, UAE

Chris Chasseaud

Chris is the Style & Features Editor at Ape to Gentleman, and one of the UK's leading style commentators. Having worked in the fashion and design world for his entire career he's well placed to deliver sartorial advice.