Spirits pairings for Sake Kasu-marinated Sea Bass With Coconut Green Curry Sauce

Liqueurs & digestifs

Italian bitter herbal liqueur.

Why it works with Sake Kasu-marinated Sea Bass With Coconut Green Curry Sauce

Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.

Tequila & mezcal

Fresh, peppery, citrus-forward.

Bourbon & American whiskey

Vanilla, caramel, charred-oak sweetness.

Why it works with Sake Kasu-marinated Sea Bass With Coconut Green Curry Sauce

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

Liqueurs & digestifs

130 herbs, bracingly complex.

Why it works with Sake Kasu-marinated Sea Bass With Coconut Green Curry Sauce

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

Rum

Molasses, coffee, baking spice.

Why it works with Sake Kasu-marinated Sea Bass With Coconut Green Curry Sauce

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

Liqueurs & digestifs

Aromatic, lightly fortified, served chilled.

Why it works with Sake Kasu-marinated Sea Bass With Coconut Green Curry Sauce

Crisp, clean, lightly herbal pours stay out of the way of delicate fish — texture without weight.

Rum

Clean, light, cocktail-ready.

Why it works with Sake Kasu-marinated Sea Bass With Coconut Green Curry Sauce

Bright citrus and ginger balance Thai's chili-lime-sugar-fish-sauce four-way attack.