Cocktails pairings for Roasted Red Peppers With Pesto And Baby Greens Served With Goat Cheese Toasts

Aperitivo & low-ABV

Aperol, Prosecco, soda water, orange slice. Sunset orange — Italian summer.

Why it works with Roasted Red Peppers With Pesto And Baby Greens Served With Goat Cheese Toasts

Light herbal, citrus, and slightly floral pours mirror creamy-tangy fresh cheeses.

Vodka & gin

Bone-dry, crisp, olive-edged.

Why it works with Roasted Red Peppers With Pesto And Baby Greens Served With Goat Cheese Toasts

Light herbal, citrus, and slightly floral pours mirror creamy-tangy fresh cheeses.

Shaken sours

Gin and fresh lime — as stripped-down as a sour gets.

Why it works with Roasted Red Peppers With Pesto And Baby Greens Served With Goat Cheese Toasts

Light herbal, citrus, and slightly floral pours mirror creamy-tangy fresh cheeses.

Vodka & gin

Botanical, refreshing, endlessly flexible.

Why it works with Roasted Red Peppers With Pesto And Baby Greens Served With Goat Cheese Toasts

Light, citrus-driven, lightly herbal pours mirror vinaigrette acid and fresh greens.

Aperitivo & low-ABV

Elderflower liqueur, Prosecco, mint, soda. The Negronis softer cousin.

Why it works with Roasted Red Peppers With Pesto And Baby Greens Served With Goat Cheese Toasts

Light herbal, citrus, and slightly floral pours mirror creamy-tangy fresh cheeses.

Vodka & gin

Bittersweet, herbal, the aperitivo standard.

Why it works with Roasted Red Peppers With Pesto And Baby Greens Served With Goat Cheese Toasts

Citrus-bright, lightly bitter, or aged-sweet pours all flex with mozzarella, parmesan, and the in-between.