Spirits pairings for Seared Scallops And Tenderloin Steaks In Manhattan Sauce

Tequila & mezcal

Aged, deep, almost whiskey-like.

Why it works with Seared Scallops And Tenderloin Steaks In Manhattan Sauce

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.

Bourbon & American whiskey

Vanilla, caramel, charred-oak sweetness.

Why it works with Seared Scallops And Tenderloin Steaks In Manhattan Sauce

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.

Scotch & Irish whiskey

Balanced, often with light smoke.

Why it works with Seared Scallops And Tenderloin Steaks In Manhattan Sauce

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.

Scotch & Irish whiskey

Smoke, brine, iodine.

Why it works with Seared Scallops And Tenderloin Steaks In Manhattan Sauce

Salty-mineral, dry, and faintly smoky pours mirror brine and bring out shellfish sweetness.

Bourbon & American whiskey

Spicier, drier, more peppery than bourbon.

Why it works with Seared Scallops And Tenderloin Steaks In Manhattan Sauce

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.

Liqueurs & digestifs

Aromatic, lightly fortified, served chilled.

Why it works with Seared Scallops And Tenderloin Steaks In Manhattan Sauce

Salty-mineral, dry, and faintly smoky pours mirror brine and bring out shellfish sweetness.