Cocktails pairings for Spanish Grilled Octopus With Australian Wine

Aperitivo & low-ABV

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

Why it works with Spanish Grilled Octopus With Australian Wine

Sherry-like sippers, dry acid, and orange-bitter notes mirror the saffron-citrus-paprika of the Spanish table.

Aperitivo & low-ABV

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

Why it works with Spanish Grilled Octopus With Australian Wine

Sherry-like sippers, dry acid, and orange-bitter notes mirror the saffron-citrus-paprika of the Spanish table.

Vodka & gin

Bone-dry, crisp, olive-edged.

Why it works with Spanish Grilled Octopus With Australian Wine

Sherry-like sippers, dry acid, and orange-bitter notes mirror the saffron-citrus-paprika of the Spanish table.

Vodka & gin

Botanical, refreshing, endlessly flexible.

Why it works with Spanish Grilled Octopus With Australian Wine

Sherry-like sippers, dry acid, and orange-bitter notes mirror the saffron-citrus-paprika of the Spanish table.

Aperitivo & low-ABV

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

Why it works with Spanish Grilled Octopus With Australian Wine

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

Vodka & gin

Bittersweet, herbal, the aperitivo standard.

Why it works with Spanish Grilled Octopus With Australian Wine

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