Cocktails that pair with
Across 4 related dishes — most-paired first.
Vodka & gin
Bone-dry, crisp, olive-edged.
Bright, dry, slightly briny pours echo sweet shellfish and refresh between butter dips.
Works with Gulf Shrimp · Gulf Shrimp Au Gratin · Gulf Shrimp “n” Grits · Grilled Louisiana Gulf Shrimp And Scallops With Fried Ginger And La Quercia Prosciutto
Vodka & gin
Botanical, refreshing, endlessly flexible.
Bright, dry, slightly briny pours echo sweet shellfish and refresh between butter dips.
Works with Gulf Shrimp · Gulf Shrimp Au Gratin · Gulf Shrimp “n” Grits · Grilled Louisiana Gulf Shrimp And Scallops With Fried Ginger And La Quercia Prosciutto
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 Gulf Shrimp · Gulf Shrimp Au Gratin · Gulf Shrimp “n” Grits
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 Gulf Shrimp · Gulf Shrimp Au Gratin · Gulf Shrimp “n” Grits
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.
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.
Aperitivo & low-ABV
Elderflower liqueur, Prosecco, mint, soda. The Negronis softer cousin.
Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.
Vodka & gin
Bittersweet, herbal, the aperitivo standard.
Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.
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