Cocktails pairings for Spanish Baked Prawns

Aperitivo & low-ABV

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

Why it works with Spanish Baked Prawns

Sherry-like sippers, dry acid, and orange-bitter notes mirror the saffron-citrus-paprika of the Spanish table.

Aperitivo & low-ABV

Campari, soda water, orange. Bitter, low-proof, conversation-starting.

Why it works with Spanish Baked Prawns

Sherry-like sippers, dry acid, and orange-bitter notes mirror the saffron-citrus-paprika of the Spanish table.

Vodka & gin

Bone-dry, crisp, olive-edged.

Why it works with Spanish Baked Prawns

Sherry-like sippers, dry acid, and orange-bitter notes mirror the saffron-citrus-paprika of the Spanish table.

Shaken sours

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

Why it works with Spanish Baked Prawns

Bright, dry, slightly briny pours echo sweet shellfish and refresh between butter dips.

Vodka & gin

Botanical, refreshing, endlessly flexible.

Why it works with Spanish Baked Prawns

Sherry-like sippers, dry acid, and orange-bitter notes mirror the saffron-citrus-paprika of the Spanish table.

Tropical & tiki

White rum, mint, lime, sugar, soda. Cuban summer in a glass.

Why it works with Spanish Baked Prawns

Bright, dry, slightly briny pours echo sweet shellfish and refresh between butter dips.

Vodka & gin

Bittersweet, herbal, the aperitivo standard.