Wine may be a traditional food-pairing libation, but spirits are starting to take over the plate-side place. Here are three chefs who have created spirited sips with food-friendliness in mind.\r\nThe Chef: Daniel Boulud\u00a0\r\nThe Lyon-born chef has made his name with high-end temples to French cuisine, including DANIEL, Caf\u00e9 Boulud and DB Bistro Moderne.\r\nThe Spirit: The Dalmore Selected by Daniel Boulud\u00a0 \r\nNo, it\u2019s not a French spirit\u2014it\u2019s a single malt Scotch. To create it, Boulud worked closely with The Dalmore Master Distiller Richard Paterson to test out possible variations. He settled on a blend from three casks, each of which previously held a different type of wine or fortified wine (Muscatel, Madeira and Port). The finished Scotch is luscious and full of fruity and chocolaty flavors.\r\nThe Pairing: Dessert\r\nWhile the Scotch has enough heft to stand up the seared Wagyu tenderloin on Daniel\u2019s menu, it\u2019s ideal for a dessert pairing, such as alongside a chocolate-and-coffee ganache.\r\n\r\n\r\n\r\nThe Chef:\u00a0 Edward Lee\r\nThe Louisville chef first gained national attention for his appearances on Food Network\u2019s Iron Chef and Bravo\u2019s Top Chef, but even before that, chef Lee was known for innovative Asian-Southern fusion restaurants 610 Magnolia and MilkWood. He\u2019s also the author of cookbook Smoke & Pickles (Artisan, 2013).\r\nThe Spirit: Jeff\u2019s Chef\u2019s Collaboration\u00a0 \r\nLee paired up with Trey Zoeller of Jefferson\u2019s Bourbon to create the Bourbon-rye blend. \u201cOur intent from the beginning was always about Bourbon and food,\u201d says Lee. \u201cBecause of the nuances and sweetness of corn in Bourbon, it has some great pairing opportunities.\u201d What he\u2019s created is a mellow, golden whiskey with gentle vanilla and lemon-cream flavors, braced up with ginger and cinnamon sparks from the rye.\r\nThe Pairing: Charcuterie or Grilled Meats\r\nThink cured meats like prosciutto, salami or country ham when pairing this spirit. Grilled grilled brisket, ribs or shoulder are also great matches.\r\n\r\n\r\n\r\nThe Chef: Peter X. Kelly\r\nThe Hudson Valley restaurateur emphasizes Contemporary American Cuisine, utilizing French techniques and local produce at restaurants including Restaurant X and Xaviar\u2019s.\r\nThe Spirit: Slovenia Vodka\r\nSince Kelly is also a winemaker, a spirit seemed like a natural extension. His \u201cculinary vodka\u201d was inspired by a trip to Slovenia\u2014the source of many excellent vodkas, although none of them are marketed in the U.S. The crisp, neutral spirit is made with a touch of buckwheat\u2014and it\u2019s not lost on us that buckwheat is the key ingredient in blinis, too. Celebrity partners in the Slovenia brand include Mikhail Barishnikov and Bill Murray.\r\nThe Pairing: Fresh Fruits and Vegetables\r\n\u201cFresh tomato, gently warmed, the vodka comes through,\u201d says Kelly. He makes a poached egg dish with heirloom tomatoes \u201cflamed with vodka,\u201d and infuses in-season Hudson Valley peaches into the vodka as well, to pair with a sabayon with berries.