Mocktails pairings for Grilled Calamari With An Olive Oil, Garlic And Tomato Bruschetta

Tonics & sodas

Fresh grapefruit, a pinch of salt, soda water. Cleansing.

Why it works with Grilled Calamari With An Olive Oil, Garlic And Tomato Bruschetta

Smoky or dry-herbal pours match the char on grilled cephalopods and bring out marine sweetness.

Spritzers & fizzes

Fresh grapefruit, rosemary syrup, soda. Bitter-edged and refreshing.

Why it works with Grilled Calamari With An Olive Oil, Garlic And Tomato Bruschetta

Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.

Citrus & shrubs

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

Why it works with Grilled Calamari With An Olive Oil, Garlic And Tomato Bruschetta

Smoky or dry-herbal pours match the char on grilled cephalopods and bring out marine sweetness.

Tonics & sodas

Quality tonic water, lemon, fresh rosemary. Dry and herbal.

Why it works with Grilled Calamari With An Olive Oil, Garlic And Tomato Bruschetta

Smoky or dry-herbal pours match the char on grilled cephalopods and bring out marine sweetness.

Citrus & shrubs

Strawberry-balsamic shrub stirred into soda water. Tangy and savory.

Why it works with Grilled Calamari With An Olive Oil, Garlic And Tomato Bruschetta

Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.

Virgin classics

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

Why it works with Grilled Calamari With An Olive Oil, Garlic And Tomato Bruschetta

Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.