Cocktails that pair with
Across 2 related dishes — most-paired first.
Vodka & gin
Bone-dry, crisp, olive-edged.
Round, soft, faintly bitter pours echo the parmesan-and-butter weight without piling on.
Works with Crab Risotto · Pan Seared Jumbo Scallops With Crab Risotto, Wilted Arugula, And Lemon Herb Truffle Butter
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.
Works with Crab Risotto · Pan Seared Jumbo Scallops With Crab Risotto, Wilted Arugula, And Lemon Herb Truffle Butter
Vodka & gin
Botanical, refreshing, endlessly flexible.
Bright, dry, slightly briny pours echo sweet shellfish and refresh between butter dips.
Works with Crab Risotto · Pan Seared Jumbo Scallops With Crab Risotto, Wilted Arugula, And Lemon Herb Truffle Butter
Aperitivo & low-ABV
Elderflower liqueur, Prosecco, mint, soda. The Negronis softer cousin.
Round, soft, faintly bitter pours echo the parmesan-and-butter weight without piling on.
Works with Crab Risotto · Pan Seared Jumbo Scallops With Crab Risotto, Wilted Arugula, And Lemon Herb Truffle Butter
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.
Works with Crab Risotto · Pan Seared Jumbo Scallops With Crab Risotto, Wilted Arugula, And Lemon Herb Truffle Butter
Vodka & gin
Bittersweet, herbal, the aperitivo standard.
Round, soft, faintly bitter pours echo the parmesan-and-butter weight without piling on.
Works with Crab Risotto · Pan Seared Jumbo Scallops With Crab Risotto, Wilted Arugula, And Lemon Herb Truffle Butter
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