Cocktails pairings for Grilled Louisiana Gulf Shrimp And Scallops With Fried Ginger And La Quercia Prosciutto

Aperitivo & low-ABV

Aperol, Prosecco, soda water, orange slice. Sunset orange — Italian summer.

Why it works with Grilled Louisiana Gulf Shrimp And Scallops With Fried Ginger And La Quercia Prosciutto

Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.

Aperitivo & low-ABV

Campari, soda water, orange. Bitter, low-proof, conversation-starting.

Why it works with Grilled Louisiana Gulf Shrimp And Scallops With Fried Ginger And La Quercia Prosciutto

Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.

Vodka & gin

Bone-dry, crisp, olive-edged.

Why it works with Grilled Louisiana Gulf Shrimp And Scallops With Fried Ginger And La Quercia Prosciutto

Bright, dry, slightly briny pours echo sweet shellfish and refresh between butter dips.

Vodka & gin

Botanical, refreshing, endlessly flexible.

Why it works with Grilled Louisiana Gulf Shrimp And Scallops With Fried Ginger And La Quercia Prosciutto

Bright, dry, slightly briny pours echo sweet shellfish and refresh between butter dips.

Aperitivo & low-ABV

Elderflower liqueur, Prosecco, mint, soda. The Negronis softer cousin.

Why it works with Grilled Louisiana Gulf Shrimp And Scallops With Fried Ginger And La Quercia Prosciutto

Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.

Vodka & gin

Bittersweet, herbal, the aperitivo standard.

Why it works with Grilled Louisiana Gulf Shrimp And Scallops With Fried Ginger And La Quercia Prosciutto

Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.