Spirits that pair with
Across 2 related dishes — most-paired first.
Rum
Caramel-toned, soft oak.
Rum-and-citrus, ginger-warm, and tropical-fruit pours sit in the same heat-and-sweet pocket as the cuisine.
Works with Coconut Gelato · Talenti Caribbean Coconut Gelato
Liqueurs & digestifs
Italian bitter herbal liqueur.
Roasty, citrus-cream, or boozy-sweet pours layer onto frozen desserts as temperature contrast.
Works with Coconut Gelato · Talenti Caribbean Coconut Gelato
Bourbon & American whiskey
Vanilla, caramel, charred-oak sweetness.
Roasty, citrus-cream, or boozy-sweet pours layer onto frozen desserts as temperature contrast.
Works with Coconut Gelato · Talenti Caribbean Coconut Gelato
Rum
Molasses, coffee, baking spice.
Roasty, citrus-cream, or boozy-sweet pours layer onto frozen desserts as temperature contrast.
Works with Coconut Gelato · Talenti Caribbean Coconut Gelato
Liqueurs & digestifs
Aged French brandy.
Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.
Rum
Grassy, vegetal, made from fresh cane juice.
Rum-and-citrus, ginger-warm, and tropical-fruit pours sit in the same heat-and-sweet pocket as the cuisine.
Scotch & Irish whiskey
Honeyed, fruity, gentle.
Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.
Rum
Clean, light, cocktail-ready.
Rum-and-citrus, ginger-warm, and tropical-fruit pours sit in the same heat-and-sweet pocket as the cuisine.
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