So, here is my dilemma, Mrs. Guest likes Southern Comfort-n-cola based soda pop, I like Scotch Whisky. Our 8 year anniversary is approaching and I’d like to treat her to a nice home-cooked meal as part of the celebration. (with both of us working, and all the domestica that entails with young school aged kids, home cooked meals are often little more than adequate)
With the possibility of two disparate beverages being part of the meal, is there an entrée that would suitably pair with both? The scotch will be 10 year old Laphroaig and the SoCo will be, well, SoCo and soda pop.
Fish of any sort is right out, Mrs. Guest’s tummy violently does not like fish, and I’d prefer a dish that is dead-simple to make with as little fuss or muss as possible, the meal is only part of the occasion, not all of it. (I’m an awesome recipe follower, just want to keep the main focus on the celebration, not the food)
Grill a steak. Add appropriate potato and veggie sides.
Better yet, serve a bottle of wine with dinner and then switch to cocktails as afters, because both of your choices are disgusting! 
I don’t think the choices are disgusting, but in general I think of cocktails as before-dinner or after-dinner drinks; I don’t pair them with food. Especially Laphroaig!
I’d just go ahead and make whatever food you want, to hell with pairing. I looooove me a good wine, but pairing is overrated IMO. On occasion you get something that really works; on occasion you get something that really does NOT work; most of the time it’s somewhere in between.
Well then, surely it has to be haggis, neeps and tatties!
Well…
Nearly Headless Nick probably likes a good oak-matured mead, the Bloody Baron a nice, dark, red wine, the Grey Lady a light aperitif, and the Fat Friar will drink gallons of ale.
A good hamburger and a porter ))):