Spirits pairings for Vegetable Ratatouille Ravioli, Hazelnut-butternut Squash Cream, Lobster En Crêpe With Vanilla Aïoli

Rum

Caramel-toned, soft oak.

Why it works with Vegetable Ratatouille Ravioli, Hazelnut-butternut Squash Cream, Lobster En Crêpe With Vanilla Aïoli

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

Liqueurs & digestifs

Italian bitter herbal liqueur.

Why it works with Vegetable Ratatouille Ravioli, Hazelnut-butternut Squash Cream, Lobster En Crêpe With Vanilla Aïoli

Italian-leaning pours — bitter aperitivo, dry herbal, citrus-bright — were built for the trattoria table.

Liqueurs & digestifs

130 herbs, bracingly complex.

Why it works with Vegetable Ratatouille Ravioli, Hazelnut-butternut Squash Cream, Lobster En Crêpe With Vanilla Aïoli

Refined sippers — brandy, dry martini, herbal liqueur — were invented for the French table.

Liqueurs & digestifs

Aged French brandy.

Why it works with Vegetable Ratatouille Ravioli, Hazelnut-butternut Squash Cream, Lobster En Crêpe With Vanilla Aïoli

Refined sippers — brandy, dry martini, herbal liqueur — were invented for the French table.

Liqueurs & digestifs

Aromatic, lightly fortified, served chilled.

Why it works with Vegetable Ratatouille Ravioli, Hazelnut-butternut Squash Cream, Lobster En Crêpe With Vanilla Aïoli

Italian-leaning pours — bitter aperitivo, dry herbal, citrus-bright — were built for the trattoria table.

Rum

Clean, light, cocktail-ready.

Why it works with Vegetable Ratatouille Ravioli, Hazelnut-butternut Squash Cream, Lobster En Crêpe With Vanilla Aïoli

Bright, dry, slightly briny pours echo sweet shellfish and refresh between butter dips.