Spirits that pair with
Across 4 related dishes — most-paired first.
Liqueurs & digestifs
Aromatic, lightly fortified, served chilled.
Italian-leaning pours — bitter aperitivo, dry herbal, citrus-bright — were built for the trattoria table.
Works with Lobster Cream Sauce · Filet With Lobster Cream Sauce · Scallops With Lobster Cream Sauce · Lobster Ravioli In Lobster Cream Sauce
Rum
Clean, light, cocktail-ready.
Bright, dry, slightly briny pours echo sweet shellfish and refresh between butter dips.
Works with Lobster Cream Sauce · Filet With Lobster Cream Sauce · Scallops With Lobster Cream Sauce · Lobster Ravioli In Lobster Cream Sauce
Liqueurs & digestifs
Italian bitter herbal liqueur.
Italian-leaning pours — bitter aperitivo, dry herbal, citrus-bright — were built for the trattoria table.
Tequila & mezcal
Aged, deep, almost whiskey-like.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Bourbon & American whiskey
Vanilla, caramel, charred-oak sweetness.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Scotch & Irish whiskey
Balanced, often with light smoke.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Scotch & Irish whiskey
Smoke, brine, iodine.
Salty-mineral, dry, and faintly smoky pours mirror brine and bring out shellfish sweetness.
Bourbon & American whiskey
Spicier, drier, more peppery than bourbon.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
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