Cocktails that pair with
Across 3 related dishes — most-paired first.
Vodka & gin
Bone-dry, crisp, olive-edged.
Salt-loving, bitter, brine-friendly pours echo aperitivo-bar small bites.
Works with Grilled Calamari · Grilled Calamari With An Olive, Garlic And Tomato Bruschetta · Grilled Calamari With An Olive Oil, Garlic And Tomato Bruschetta
Vodka & gin
Botanical, refreshing, endlessly flexible.
Smoky or dry-herbal pours match the char on grilled cephalopods and bring out marine sweetness.
Works with Grilled Calamari · Grilled Calamari With An Olive, Garlic And Tomato Bruschetta · Grilled Calamari With An Olive Oil, Garlic And Tomato Bruschetta
Aperitivo & low-ABV
Elderflower liqueur, Prosecco, mint, soda. The Negronis softer cousin.
Smoky or dry-herbal pours match the char on grilled cephalopods and bring out marine sweetness.
Works with Grilled Calamari · Grilled Calamari With An Olive, Garlic And Tomato Bruschetta · Grilled Calamari With An Olive Oil, Garlic And Tomato Bruschetta
Vodka & gin
Bittersweet, herbal, the aperitivo standard.
Smoky or dry-herbal pours match the char on grilled cephalopods and bring out marine sweetness.
Works with Grilled Calamari · Grilled Calamari With An Olive, Garlic And Tomato Bruschetta · Grilled Calamari With An Olive Oil, Garlic And Tomato Bruschetta
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.
Works with Grilled Calamari With An Olive, Garlic And Tomato Bruschetta · Grilled Calamari With An Olive Oil, Garlic And Tomato Bruschetta
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.
Works with Grilled Calamari With An Olive, Garlic And Tomato Bruschetta · Grilled Calamari With An Olive Oil, Garlic And Tomato Bruschetta
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