Cocktails that pair with
Across 4 related dishes — most-paired first.
Vodka & gin
Bone-dry, crisp, olive-edged.
Italian-leaning pours — bitter aperitivo, dry herbal, citrus-bright — were built for the trattoria table.
Works with Lobster Cream Sauce · Filet With Lobster Cream Sauce · Scallops With Lobster Cream Sauce · Lobster Ravioli In Lobster Cream Sauce
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 Lobster Cream Sauce · Filet With Lobster Cream Sauce · Scallops With Lobster Cream Sauce · Lobster Ravioli In Lobster Cream Sauce
Vodka & gin
Botanical, refreshing, endlessly flexible.
Bright, dry, slightly briny pours echo sweet shellfish and refresh between butter dips.
Works with Lobster Cream Sauce · Filet With Lobster Cream Sauce · Scallops With Lobster Cream Sauce · Lobster Ravioli In Lobster Cream Sauce
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 Lobster Cream Sauce · Filet With Lobster Cream Sauce · Scallops With Lobster Cream Sauce
Aperitivo & low-ABV
Aperol, Prosecco, soda water, orange slice. Sunset orange — Italian summer.
Italian-leaning pours — bitter aperitivo, dry herbal, citrus-bright — were built for the trattoria table.
Aperitivo & low-ABV
Campari, soda water, orange. Bitter, low-proof, conversation-starting.
Italian-leaning pours — bitter aperitivo, dry herbal, citrus-bright — were built for the trattoria table.
Martini family
Martini with olive brine — savory, umami-edged, food-loving.
Salty-mineral, dry, and faintly smoky pours mirror brine and bring out shellfish sweetness.
Classic & stirred
Rye, sweet vermouth, bitters, brandied cherry. The quintessential brown-spirit cocktail.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Vodka & gin
Bittersweet, herbal, the aperitivo standard.
Italian-leaning pours — bitter aperitivo, dry herbal, citrus-bright — were built for the trattoria table.
Bourbon & American whiskey
Bourbon or rye, sugar, bitters, orange.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Shaken sours
Cognac, lemon, orange liqueur. Old-world elegance in a coupe.
Salty-mineral, dry, and faintly smoky pours mirror brine and bring out shellfish sweetness.
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