Cocktails that pair with
Across 3 related dishes — most-paired first.
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 Octopus · Grilled Octopus With Smoked Paprika · Spanish Grilled Octopus With Australian Wine
Vodka & gin
Bone-dry, crisp, olive-edged.
Sherry-like sippers, dry acid, and orange-bitter notes mirror the saffron-citrus-paprika of the Spanish table.
Works with Grilled Octopus · Spanish Grilled Octopus With Australian Wine
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 Octopus · Spanish Grilled Octopus With Australian Wine
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 Octopus · Spanish Grilled Octopus With Australian Wine
Aperitivo & low-ABV
Aperol, Prosecco, soda water, orange slice. Sunset orange — Italian summer.
Sherry-like sippers, dry acid, and orange-bitter notes mirror the saffron-citrus-paprika of the Spanish table.
Classic & stirred
Bourbon, Campari, sweet vermouth. The whiskey Negroni — richer, less bitter.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
Aperitivo & low-ABV
Campari, soda water, orange. Bitter, low-proof, conversation-starting.
Sherry-like sippers, dry acid, and orange-bitter notes mirror the saffron-citrus-paprika of the Spanish table.
Highball & long drinks
Dark rum, ginger beer, lime. Caribbean fire — cuts through fatty foods.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
Classic & stirred
Rye, sweet vermouth, bitters, brandied cherry. The quintessential brown-spirit cocktail.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
Bourbon & American whiskey
Bourbon or rye, sugar, bitters, orange.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
Shaken sours
Bourbon, fresh lemon, sugar, optional egg-white foam.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
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