On the earth of meals and beverage pairings, wine has historically reigned supreme. Most of the time, the chef at a restaurant designs a tasting menu after which the sommelier places collectively an inventory of wines that complement every dish. It’s a comparatively easy course of, with visitors receiving a curated expertise — and the restaurant may even transfer bottles which were amassing mud.
Arguably, pairing cocktails with meals permits for extra bespoke mixtures of flavors, though this strategy to crafting tasting menus comes with a distinctive set of logistical challenges. And regardless of their potential, cocktail and meals pairings past the apparent — like Margaritas and tacos — simply aren’t one thing most people seeks out on a day-to-day foundation. However in an period when most eating places have bars geared up to dish up virtually any traditional cocktail below the solar, nothing is stopping visitors from taking issues into their very own arms.
To search out out which cocktails elevate completely different in style dishes — and vice versa — we hit up 10 bartenders from throughout the nation to get their prime picks. Whether or not you’re at a Mexican restaurant, a French bistro, a tiki bar, or your personal house, listed here are 10 distinctive cocktail and meals pairings.
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One of the best cocktail and meals pairings, in response to bartenders:
- Sidecar and duck à l’orange
- Vampiro and tacos
- Previous Cuban and french fries
- 50/50 Gin Martini and oysters
- Daiquiri and dan dan noodles
- Gimlet and fried shrimp
- Mai Tai and nachos
- Mezcal Daiquiri and sushi
- Tinto de Verano with white rum or Pisco and ceviche
- Lambrusco Cynar Spritz and a grilled cheese
“Considered one of my all-time favourite meals and cocktail pairings must be a Cognac Sidecar made with Grand Marnier alongside duck à l’orange. Apart from being decadent, the complementary essence of this orange pairing shines and the recent lemon juice tempers the duck fats. It’s a really indulgent bite-and-sip expertise.” —Joseph D. Solis, CEO, Sol Hospitality Group and Maison Solís, Los Angeles
“St. Louis is a giant beer, bourbon, and barbecue metropolis. However personally, I’m a giant fan of a Vampiro with tacos — particularly after I’m in Mexico. I additionally love a Soiled Martini with the primary course at Vicia right here in St. Louis or a candy vermouth and caña (small draft beer) with a wide range of pinchos. I like a little bit of all the things. All of it depends upon the temper, the climate, and the vibe.” —Daniela Pedraza, winner of VinePair’s Greatest New Bartender Competitors 2025 and bartender, Bentonville, Ark.
“An Previous Cuban and french fries (bonus factors if the place serves truffle fries). After I pair cocktails with meals, I are inclined to lean into cocktails which might be extra mild and refreshing but additionally include a great quantity of acidity which cuts by fats and spices, tying all the things collectively. The Previous Cuban has a number of sources of acidity (citric, malic, and tartaric from lime and Champagne) so it’s been an previous dependable for me after I go for a meal or snack. If I’m at a Caribbean spot, I’ll additionally get an Previous Cuban with pork mofongo.” —Halil Salomón, bartender, Shinji’s, NYC
“I’m usually extra of a wine drinker, but it surely’s arduous to beat a 50/50 gin Martini and oysters. I do equal components gin and dry vermouth, orange bitters, and each an olive and a twist. The combo is easy, however with good substances, it completely shines. Martinis and oysters complement one another and spherical one another out — dry, crisp, briny, citrusy, and umami. It’s all the things I need.” —Katie O’Kane, proprietor, Gussie’s and The Hippo, Raleigh, N.C.
“I like pairing a traditional Daiquiri with dan dan noodles. The acidity and sweetness of the Daiquiri cuts by the daring flavors and spice of Szechuan meals. For the bottom spirit, I like a great medium-bodied Jamaican pot nonetheless rum.” —Drew Furlough, bartender, Amazonia, Washington, D.C.
“I’ve been on an enormous Gimlet kick these days, and one in all my absolute favourite issues to pair with that has been something fried — extra particularly, fried shrimp. There’s one thing splendid about what the candy acidity and vibrant juniper flavors of a Gimlet do when paired with the salty, fattiness of a fried meals. I give bonus factors if it’s a stirred equal components lime cordial and gin Gimlet. The silky clean texture of a stirred Gimlet paired with crispy fried shrimp is ‘chef’s kiss.’” —Scott Kitsmiller, finalist in VinePair’s Greatest New Bartender Competitors 2025 and bar supervisor, Gus’ Sip & Dip, Chicago
“A Mai Tai with nachos. I like a great Margarita, however a recent Mai Tai is unparalleled with complexity as compared. It serves as the right journey companion to an equally adventurous plate of nachos. The recent lime and almond of a correct Mai Tai are proper at house on prime of a pile of nachos. It’s escapism at its most interesting, and one way or the other, it simply works.” —Stefan Was, proprietor, Porco Lounge & Tiki Room, Cleveland
“With the summer time warmth in full impact, all I crave is oysters. To scrub down these scrumptious boogers, I like a Vesper or a Bamboo for his or her minerality. However after I’m feeling a little bit extra funky, I am going for sushi and a Daiquiri made with a fruity expression of mezcal. Any Madrecuishe that you’ve got entry to is ideal.” —Sam Park, head bartender, L’Opossum, Richmond, Va.
“Considered one of my favourite meals and beverage combos must be a Tinto de Verano with a pleasant recent ceviche. In relation to a Tinto de Verano my manner, I prefer to throw in some white rum or pisco for an additional kick, and I want a juicy Grenache for the wine element of the drink. As for the ceviche, so long as the leche is balanced and bangin’, actually any seafood will do the trick. The straightforward mixture of the briny, citrusy ceviche with the candy, bubbly Tinto hits all the best notes on the palate, and is my final craving on a sizzling day.” —Kassidy Scholl, beverage director, Ask for Janice, NYC
“A Lambrusco Spritz made with Cynar is one in all my favourite 3 p.m. vibe verify drinks. I’ll make a grilled cheese, ideally with Muenster or Fontina cheese, a selection of Calabrian chili jam and a drizzle of sizzling honey. The bittersweet herbaceous bubbles are there to chop by the richness, and add a beautiful stone fruit high quality. If I’m a fortunate lady, I’ve Marcona almonds on the aspect.” —Linda Douglas, finalist in VinePair’s Greatest New Bartender Competitors 2025 and bartender, Donna’s, Los Angeles
