Cocktails use four main taste parts: Sweet, bitter, sour, and umami. With gin and tonic which has a citrus base we pair it well with seafood as the sour element cuts through the richness of the fish. In whiskey sour we see that the smoky notes go well with grilled meats. Mixology research note that drinks high in sour taste pair well with fatty foods. Also these drinks include lemon or lime juice which balance out rich food. Beginners try classics like margaritas with tacos or mojitos with light salads often. Cooking research shows cocktail sour levels measure between pH 2.5 and 4.0.