Cocktails that pair with
Across 2 related dishes — most-paired first.
Vodka & gin
Bone-dry, crisp, olive-edged.
Crisp, clean, lightly herbal pours stay out of the way of delicate fish — texture without weight.
Works with Baked Sea Bass · Baked Sea Bass With Walnut-breadcrumb Crust And Lemon-dill Sauce
Shaken sours
Gin and fresh lime — as stripped-down as a sour gets.
Crisp, clean, lightly herbal pours stay out of the way of delicate fish — texture without weight.
Works with Baked Sea Bass · Baked Sea Bass With Walnut-breadcrumb Crust And Lemon-dill Sauce
Vodka & gin
Botanical, refreshing, endlessly flexible.
Crisp, clean, lightly herbal pours stay out of the way of delicate fish — texture without weight.
Works with Baked Sea Bass · Baked Sea Bass With Walnut-breadcrumb Crust And Lemon-dill Sauce
Highball & long drinks
Gin, lemon, sugar, soda. The original summer cooler.
Crisp, clean, lightly herbal pours stay out of the way of delicate fish — texture without weight.
Works with Baked Sea Bass · Baked Sea Bass With Walnut-breadcrumb Crust And Lemon-dill Sauce
Classic & stirred
Rye, sweet vermouth, bitters, brandied cherry. The quintessential brown-spirit cocktail.
Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.
Bourbon & American whiskey
Bourbon or rye, sugar, bitters, orange.
Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.
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