Mocktails pairings for Pan-roasted Salmon With Ginger And Curry

Tea-based & herbal

Hibiscus tea, fresh lime, tonic water. Tart, ruby-pink.

Why it works with Pan-roasted Salmon With Ginger And Curry

Hop bitterness, gentle malt sweetness, and herbal-acid pours all tame chili and round out curry richness.

Spritzers & fizzes

Muddled cucumber and mint, fresh lime, club soda. Reads like a garden.

Why it works with Pan-roasted Salmon With Ginger And Curry

Soft herbal, lightly smoky, or citrus-clean pours read on the same gentle savory frequency as salmon.

Spritzers & fizzes

Elderflower cordial, sparkling water, a squeeze of lime. Floral and clean.

Why it works with Pan-roasted Salmon With Ginger And Curry

Soft herbal, lightly smoky, or citrus-clean pours read on the same gentle savory frequency as salmon.

Spritzers & fizzes

Ginger beer, fresh lime, a dash of bitters. The non-alc Moscow Mule.

Why it works with Pan-roasted Salmon With Ginger And Curry

Hop bitterness, gentle malt sweetness, and herbal-acid pours all tame chili and round out curry richness.

Citrus & shrubs

Bright, simple, endlessly versatile. The everything-pairing.

Why it works with Pan-roasted Salmon With Ginger And Curry

Hop bitterness, gentle malt sweetness, and herbal-acid pours all tame chili and round out curry richness.

Virgin classics

Pomegranate or grape juice, citrus slices, sparkling water, fresh mint.

Why it works with Pan-roasted Salmon With Ginger And Curry

Hop bitterness, gentle malt sweetness, and herbal-acid pours all tame chili and round out curry richness.