Mocktails that pair with
Across 3 related dishes — most-paired first.
Tonics & sodas
Fresh grapefruit, a pinch of salt, soda water. Cleansing.
Smoky or dry-herbal pours match the char on grilled cephalopods and bring out marine sweetness.
Works with Grilled Octopus · Grilled Octopus With Smoked Paprika · Spanish Grilled Octopus With Australian Wine
Tonics & sodas
Quality tonic water, lemon, fresh rosemary. Dry and herbal.
Smoky or dry-herbal pours match the char on grilled cephalopods and bring out marine sweetness.
Works with Grilled Octopus · Grilled Octopus With Smoked Paprika · Spanish Grilled Octopus With Australian Wine
Citrus & shrubs
Bright, simple, endlessly versatile. The everything-pairing.
Smoky or dry-herbal pours match the char on grilled cephalopods and bring out marine sweetness.
Works with Grilled Octopus · Spanish Grilled Octopus With Australian Wine
Citrus & shrubs
Sparkling apple cider, fresh lemon, thyme. Autumnal.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
Citrus & shrubs
Blood orange juice, sparkling water, a hint of cardamom.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
Spritzers & fizzes
Ginger beer, fresh lime, a dash of bitters. The non-alc Moscow Mule.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
Punches & sangrias
Pomegranate juice, ginger beer, fresh lime. Bold and warming.
Sherry-like sippers, dry acid, and orange-bitter notes mirror the saffron-citrus-paprika of the Spanish table.
Virgin classics
Pomegranate or grape juice, citrus slices, sparkling water, fresh mint.
Sherry-like sippers, dry acid, and orange-bitter notes mirror the saffron-citrus-paprika of the Spanish table.
Punches & sangrias
Watermelon juice, fresh mint, lime, sparkling water.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.