Cocktails that pair with
Across 3 related dishes — most-paired first.
Vodka & gin
Bone-dry, crisp, olive-edged.
Crisp, clean, lightly herbal pours stay out of the way of delicate fish — texture without weight.
Works with Fried Sea Bass · Pan Fried Sea Bass · Fried Sea Bass And Ratatouille
Shaken sours
Gin and fresh lime — as stripped-down as a sour gets.
Crisp, clean, lightly herbal pours stay out of the way of delicate fish — texture without weight.
Works with Fried Sea Bass · Pan Fried Sea Bass · Fried Sea Bass And Ratatouille
Vodka & gin
Botanical, refreshing, endlessly flexible.
Crisp, clean, lightly herbal pours stay out of the way of delicate fish — texture without weight.
Works with Fried Sea Bass · Pan Fried Sea Bass · Fried Sea Bass And Ratatouille
Highball & long drinks
Gin, lemon, sugar, soda. The original summer cooler.
Crisp, clean, lightly herbal pours stay out of the way of delicate fish — texture without weight.
Works with Fried Sea Bass · Pan Fried Sea Bass · Fried Sea Bass And Ratatouille
Vodka & gin
Bittersweet, herbal, the aperitivo standard.
Classic & stirred
Rye, absinthe rinse, sugar, Peychauds bitters. New Orleans dark and aromatic.
Refined sippers — brandy, dry martini, herbal liqueur — were invented for the French table.
Shaken sours
Cognac, lemon, orange liqueur. Old-world elegance in a coupe.
Refined sippers — brandy, dry martini, herbal liqueur — were invented for the French table.
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