About the combination of seafood and cocktails – this is a combination that never disappoints. As it happens, the craving for seafood and cocktails has always been there in every party or event. This is because the two also go together quite perfectly. Seafood such as shrimp, oyster, lobster, or fish is always soft and therefore scents wine to it without drowning the actual flavor of the seafood. Fortunately, there are cocktails which go hand and hand with the seafood dishes that are well-cooked and flavored. How a cocktail should be served with various kinds of seafood is something that can make a meal go from bland to exceptional.

The Basics of Pairing Seafood with Cocktails

While it is possible to combine seafood and cocktails, there are some aspects that should be taken into consideration when doing so. The first of these is the aspect of flavor complimenting . Seafood, by its nature, tends to be lightly briny with a very subtle taste which will be hard to compete with any other cocktail which will be a bit too thick or too potent. Hence, the best alternative will always be to select cocktails that are zesty, light, or somehow cool. Sea foods should be complemented with cocktails that have lemon, lime, or mint flavor because these herbs and citrus fruits are able to cut through the oily flavor of some other sea food dishes without covering the natural taste of the dishes.

Furthermore, acidity is yet another important consideration when mixing cocktails with seafood dishes. Most of the seafood especially those served with creamy or a richer sauce are enhanced with acidity presence that is offered by cocktails. The tanginess of a cocktail can help neutralize the sea food richness so that it is not too heavy. A Gin and Tonic , for instance, can achieve this because the sharp citrus taste and botanical elements of the drink can be used to compliment many sea food dishes from ceviche to grilled fish.

Intensity , as stated above, is another factor that should be taken into account. Some cocktails have strong, rich flavors and so do certain dishes, for example grilled shellfish or smoked fish. In such cases, the cocktail needs to be equally strong and daring. A negroni or a mojito might work really well with some stronger seafood dishes because the complex and rich flavors of these cocktails go well with the stronger flavors of the seafood.

Best Seafood Cocktails and Their Variants

Not all cocktails are suitable for all seafoods. Each seafood cocktail is crafted based on the exact features of the seafood served with it. Here are some different types of cocktails and their matching sea food pairs:

1. Citrus Cocktails

These are the best cocktails whisked with citrus like limes for example, Margarita , Gin and Tonic , or Tom Collins . Making cocktails with these drinks is a great complement to a variety of seafood gins and liqueurs have produced. For example, Gin and Tonics work well with oysters since the meat of the oyster is tender and the delicacy is complemented by the gin’s acidity and botanicals. Flavored wheels lime helps enhance this. Additionally, spicy flavors combined with a basis made of lime, which is both a staple in Tex-Mex cuisine and perfect for shrimp tacos, are both flavors that complement each other nicely.

2. Herbal and Botanical Cocktails

Cocktails made with herbs such as Mint Julep , Mojito , or even a Basil Smash , perfectly fit with the seafood since they have an aromatic nature. Such cocktails can be useful to freshen up the taste of grilled fish or crab cakes, which is quite mild and needs some breathing space. A good example of such implementation would be a Mojito , which can be used to accompany ceviche or a lobster roll, where mint and lime lend the required lime freshness to the dish.

3. Spicy Cocktails

If you are going to present your guests with more fiery seafood, such as chili shrimp or chili crab, then it would be ideal to go for the cocktails that can add some heat. Spicy margaritas or bloody Mary’s are capable of intensifying the food's natural heat, which fulfills the pair entirely. The very hot spicy drink is used to complement the natural sweetness of seafood, resulting in interesting combinations. Take for example a spicy shrimp cocktail; its conglomerated flared tomato base always commands attention which is amplified further along with spicy Mary.

Seafood and Cocktail Pairing Suggestions

Different types of seafood also call for different cocktails. The reason being is it’s crucial to complement the seafood you are serving. Your cocktail also has to match the style of the seafood. Here are some suggestions as to how to pair the mentioned types of seafood with cocktails.

1. Shellfish (Shrimp, Lobster, Crab)

Because shellfish has a mild flavor, it is paired well with cocktails that are citrus-based. A high drink such as a Gin and Tonic or a Lemon Martini works best. Lobster easily blends in a Champagne Cocktail or a Mimosa. Such drinks have a mild fizz along with a hint of citrus which lightens the sweet flavor of the lobster meat. For crab cakes, a sauce made from a combination of sour cream and whiskey works best.

2. Fish (Salmon, Tuna, Mahi-Mahi)

Fish carries lesser intensity of flavor than seafood which makes it easier to go with cocktails featuring herbs or citrus. Salmon goes well with a Gin and Tonic or Tom Collins, owing to the herbal characteristics of gin that alcohol encompasses a broad range of taste, texture, and aroma. Tuna, being meaty, goes well with Negroni and Old Fashioned as their flavor is bold and strong which matches the flavor of tuna. Mahi-mahi is also perfect for tropical cocktails such as Piña Colada and Mai Tai since the sweeter fish combines well with drinks that have fruit flavors.

3. Oysters

Oysters are mostly raw with an interesting salinity that is light and goes well with cocktails that are also light. It is safe to say oysters and Gin and Tonic or Moscow Mule cozy up against each other since the lightness helps clean the palate between bites. The aforementioned herbal and citrus notes found within the various drinks complement the salty feel associated with the oysters.