Cocktails that pair with
Across 2 related dishes — most-paired first.
Vodka & gin
Bone-dry, crisp, olive-edged.
Bright, dry, slightly briny pours echo sweet shellfish and refresh between butter dips.
Works with Shrimp Mushroom · Prosciutto Shrimp Mushroom Bisque
Vodka & gin
Botanical, refreshing, endlessly flexible.
Bright, dry, slightly briny pours echo sweet shellfish and refresh between butter dips.
Works with Shrimp Mushroom · Prosciutto Shrimp Mushroom Bisque
Aperitivo & low-ABV
Aperol, Prosecco, soda water, orange slice. Sunset orange — Italian summer.
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.
Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.
Shaken sours
Gin and fresh lime — as stripped-down as a sour gets.
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.
Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.
Classic & stirred
Rye, sweet vermouth, bitters, brandied cherry. The quintessential brown-spirit cocktail.
Earth-and-oak, lightly smoky, slightly bitter pours echo mushroom's deep umami.
Tropical & tiki
White rum, mint, lime, sugar, soda. Cuban summer in a glass.
Bright, dry, slightly briny pours echo sweet shellfish and refresh between butter dips.
Vodka & gin
Bittersweet, herbal, the aperitivo standard.
Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.
Bourbon & American whiskey
Bourbon or rye, sugar, bitters, orange.
Earth-and-oak, lightly smoky, slightly bitter pours echo mushroom's deep umami.
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