Cocktails pairings for Pecan Crusted Red Snapper With Lump Crabmeat

Vodka & gin

Bone-dry, crisp, olive-edged.

Why it works with Pecan Crusted Red Snapper With Lump Crabmeat

Crisp, clean, lightly herbal pours stay out of the way of delicate fish — texture without weight.

Shaken sours

Gin and fresh lime — as stripped-down as a sour gets.

Why it works with Pecan Crusted Red Snapper With Lump Crabmeat

Crisp, clean, lightly herbal pours stay out of the way of delicate fish — texture without weight.

Vodka & gin

Botanical, refreshing, endlessly flexible.

Why it works with Pecan Crusted Red Snapper With Lump Crabmeat

Crisp, clean, lightly herbal pours stay out of the way of delicate fish — texture without weight.

Classic & stirred

Rye, sweet vermouth, bitters, brandied cherry. The quintessential brown-spirit cocktail.

Why it works with Pecan Crusted Red Snapper With Lump Crabmeat

Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.

Tropical & tiki

White rum, mint, lime, sugar, soda. Cuban summer in a glass.

Why it works with Pecan Crusted Red Snapper With Lump Crabmeat

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

Highball & long drinks

Gin, lemon, sugar, soda. The original summer cooler.

Why it works with Pecan Crusted Red Snapper With Lump Crabmeat

Crisp, clean, lightly herbal pours stay out of the way of delicate fish — texture without weight.