Cocktails pairings for Grilled Calamari With An Olive, Garlic And Tomato Bruschetta

Aperitivo & low-ABV

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

Why it works with Grilled Calamari With An Olive, Garlic And Tomato Bruschetta

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 Calamari With An Olive, Garlic And Tomato Bruschetta

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 Calamari With An Olive, Garlic And Tomato Bruschetta

Salt-loving, bitter, brine-friendly pours echo aperitivo-bar small bites.

Vodka & gin

Botanical, refreshing, endlessly flexible.

Why it works with Grilled Calamari With An Olive, Garlic And Tomato Bruschetta

Smoky or dry-herbal pours match the char on grilled cephalopods and bring out marine sweetness.

Aperitivo & low-ABV

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

Why it works with Grilled Calamari With An Olive, Garlic And Tomato Bruschetta

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 Calamari With An Olive, Garlic And Tomato Bruschetta

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