Liquor & Seafood Pairings

May 3, 2016 | Seafood

Everyone talks about the best ways to pair food with beer and wine but what about liquor? In our opinion, seafood and liquor simply go hand-in-hand! There’s nothing like a good piece of fish and a cocktail. What type of liquor goes well with different types of seafood?
Delicioso! Silver/blanco tequilas are ceviche’s bestfriend. Start your meal in traditional Mexicana fashion with our ceviche of the day and a Hot Mama cocktail (Patron Silver, Jalapeño, Cilantro, Cucumber, Agave Nectar, Lime Juice.)

Gold tequila is the perfect accessory to any dish with a bit of a kick. Hello Spicy Seafood Linguini! Pair this entree with either a glass of straight gold, or a Beach House Rita (Gold Tequila, Cointreau, Agave Syrup, Lemon & Lime Juice.) The spices of the dish will bring out the blend of blanco and reposado in the tequila, and the agave in the cocktail gives your mouth a break from the heat.
Your grilled salmon is begging for a glass of rye whiskey! The horseradish hollandaise, steamed spinach and parsley potatoes take this entree and whiskey pairing over the edge. The typical black pepper, cinnamon and ginger notes of the whiskey accentuate the simple and elegant flavors of the fish.
The high proof of bourbon needs to accompany a dish with big, bold flavors. Our blackened mahi with tasso ham gravy, collards and creamy grits give bourbon the complex flavor profiles it needs. The pepper in the gravy echoes the peppery notes in the bourbon, creating a circular flavor profile. If straight liquor drinks aren’t your style, our Buffalo Trace Bourbon (Brown Sugar Simple Syrup, Orange Bitters, Benedictine) will do the trick.
One of the more untraditional liquor pairings, but trust us, this gin and smoked fish dip combo is a match made in heaven. If you can’t palette the bold flavors of gin, a gin & tonic is perfectly acceptable. The citrus flavors in the gin combined with a fruity garnish will make the flavors of the fish dip really pop.
Rum is the drink of sailors, so it’s only natural to pair it with seafood! Try a glass of dark rum with our blue crab cakes, you’ll thank us later.  The goal with cocktail and food pairings is to bring out certain flavors in the dish, and this simple pairing does just that. Sipping a glass of rum with a slice of pineapple on the rim won’t overshadow the entree’s flavors.
Even a strong liquor such as vodka can really hit the spot when you’re pairing it with fresh seafood. Vodka is often mixed because it’s so strong, so you have many cocktail options. Whatever your preference, a nice citrus or simple soda will bring out a dish’s flavor. The low boil for two with shrimp, clams, snow crab, Andouille, corn, broccoli, mushrooms and onions is full of flavor and needs a drink that’s straight to the point. Vodka is your answer.
Experiment for Yourself
We can give you suggestions all day, but everyone’s palette is very different. The “rules” of pairing food and cocktails are only a suggestion, and we recommend you take these as such. Experiment and find out what you like, the options are endless. Hey, you can even pair different cocktails with each course of your meal! In fact, we recommend it.

Pairing seafood with liquor, wine, beer or any other drink is an art. Lucky for you, we’re quite creative and good at what we do. We have a full bar and some awesome bartenders who are ready to mix something up that fits into any part of your meal. We’ve been honing in on these pairings for awhile, so we’re ready to help you experiment with the unique combination of liquor and food.