HOME > Chowhound > Spirits >

Discussion

Cocktail Pairing: Steamed Maine Lobster Dinner

  • 16
  • Share

So I have a large outdoor dinner to attend and I've been asked to pre-mix and bottle a cocktail (or two) for our table. It's a casual affair featuring steamed Maine lobster and ribs (strange pairing I know).

In the past I've made:
Chartreuse swizzle
Vieux Carré
Left Hand (take on a negroni)
Manhattan

I'm good with a repeat, but would love to crowdsource something new from you highly knowledgable and tasteful folk.

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. how about a Last Word (gin) or Final Ward (whiskey)?

    equal parts:

    gin/whisky
    green chartreuse
    lime/lemon
    maraschino

    1 Reply
    1. re: cubicles

      The last word is always a nice drink, and I haven't tried a final word yet. This could be a winner.

    2. I've been loving a rhubarb gin drink. Serves one:

      Equal parts rhubarb vodka and gin
      Juice of half a lime
      Small squeeze of agave nectar
      Shake with ice, then top with club soda.

      I have home infused rhubarb vodka, and I have a rhubarb gin infusing currently for this drink. Or a rhubarb simple syrup would work too. It's my favorite grilling drink

      1. I've heard lovely things about a Balsa Airplane.
        Evergreen Dan, care to share the recipe?

        2 Replies
        1. re: cacio e pepe

          Thanks. It's a Paper Plane / Paper Airplane variation with rye, Gran Classico, and Amaro CioCiaro. And lemon of course.

          --
          www.kindredcocktails.com

          1. re: EvergreenDan

            Thanks, Dan. Thanks, chefj.

            Think I'll go with a balsa airplane and an improved brandy cocktail.

        2. The Chartreuse sounds like an odd pairing with Lobster to me.
          I would look to Cognac/Brandy and /or Pastis/Absinthe
          These come to mind:
          Corps Revive r#2
          Improved Brandy Cocktail
          Death in the Afternoon

          1. I think the Corpse Reviver No. 2 is a good bet. Very refreshing and the balanced tartness will work well with the richness of the lobster.

            Here's a recipe I like, it's a little bigger than the classic, but the proportions are the same.

            Corpse Reviver No. 2
            1 oz. Tuthilltown Half Moon Orchard gin
            1 oz. Bols triple sec
            1 oz. Lillet Blanc
            1 oz. Lemon juice

            Spray or Rinse a chilled coupe with absinthe or Pernod. Shake ingredients on ice and strain into a chilled cocktail glass or coupe.

            5 Replies
            1. re: JMF

              How would you adapt this recipe for a bottled cocktail. The MO is to put a bucket of salted ice in the center of the table and have a few swingtop bottles of pre-made cocktails ready to pour. This is a plastic cup, eat with your hands affair. The spritz of absinthe might be a deal breaker. I *do* love that drink, though.

              1. re: cacio e pepe

                You can add the Absinthe to the mix. We never spritz ours at home.
                As above the ratio is 1 of each and a dash of Absinthe or Pastis per Cocktail ( Adjustable: we do a couple, love the Absinthe!)

                1. re: chefj

                  I think that'll do nicely. Thanks!

                  1. re: cacio e pepe

                    Oh, and if you just want to pour it on ice with no shaking, just add 25%-35% water and chill. Then fill small old fashioned glasses with ice and pour.

                    1. re: JMF

                      Most definitely. That's what I usually do.

            2. What about a Pimm's Cup?

              1. I'd be drinking Prosecco, well-chilled, plain and simple.

                1 Reply
                1. re: CindyJ

                  Nothing wrong with that, but not what I'm looking for. Thanks, though.