Spirits that pair with
Across 3 related dishes — most-paired first.
Scotch & Irish whiskey
Smoke, brine, iodine.
Salty-mineral, dry, and faintly smoky pours mirror brine and bring out shellfish sweetness.
Works with Scallops And Spinach · Puff Pastry Turnovers With Shrimp, Scallops And Spinach · Scallops And Spinach Fettuccine With Red Bell Pepper Cream Sauce
Liqueurs & digestifs
Aromatic, lightly fortified, served chilled.
Salty-mineral, dry, and faintly smoky pours mirror brine and bring out shellfish sweetness.
Works with Scallops And Spinach · Puff Pastry Turnovers With Shrimp, Scallops And Spinach · Scallops And Spinach Fettuccine With Red Bell Pepper Cream Sauce
Rum
Caramel-toned, soft oak.
Soft sweetness, citrus-edged richness, and coffee-warmth pours match the pastry case without piling on sugar.
Liqueurs & digestifs
Italian bitter herbal liqueur.
Italian-leaning pours — bitter aperitivo, dry herbal, citrus-bright — were built for the trattoria table.
Liqueurs & digestifs
Aged French brandy.
Soft sweetness, citrus-edged richness, and coffee-warmth pours match the pastry case without piling on sugar.
Scotch & Irish whiskey
Honeyed, fruity, gentle.
Soft sweetness, citrus-edged richness, and coffee-warmth pours match the pastry case without piling on sugar.
Rum
Clean, light, cocktail-ready.
Bright, dry, slightly briny pours echo sweet shellfish and refresh between butter dips.
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