By Juliet Izon | July 10, 2015 | Food & Drink
Cocktails with your fish? Find these five sexy new pairing options all over town.
The scene: This cocktail lounge, adjacent to the Rainbow Room, features a fish-focused menu and a gorgeous terrace for alfresco dining.
The dish: 30 Rock Roll, with spicy snow crab, salmon, mango, cucumber, and spicy mayo.
The cocktail: Vote for Pedro, made with Greenhook Old Tom gin, Pierre Ferrand dry curaçao, Emilio Lustau Pedro Ximénez sherry, and orange bitters.
Why it works: “I like something a little richer to pair with crab,” says beverage director Molly Cohen. “The Pedro Ximénez sherry adds a subtle richness that plays well with it. Texturally speaking, I like gin with sushi in general because of the unctuous grip gin usually has.” 30 Rockefeller Plaza, 212-632-5000
The scene: This West Village haunt has quickly become a neighborhood staple, thanks to its cozy atmosphere and stellar cocktail list.
The dish: Fried clam and lobster sliders.
The cocktail: The Bamboo, made with Amontillado sherry, Dolin Blanc vermouth, and orange bitters.
Why it works: “The sweet brininess of the cocktail pairs perfectly with the crispy clams and the buttery brioche,” says chef and co-owner Mike Price. “The cocktail takes sherry—one of the greatest food wines—and presents it in a complex and refreshing way,” adds beverage director David Giuliano. 420 Hudson St., 212-242-7420
The scene: Billed as a bar, restaurant, and oyster room, Andrew Carmellini’s Soho redoubt has some of the most beautiful diners (and food) in New York.
The dish: New York oysters with watermelon ice and lime.
The cocktail: The Herbalist, with gin, basil honey, Bonal, and lemon.
Why it works: “People love eating chilled raw oysters in the summer,” says chef de cuisine Jason Hua. “The watermelon ice and lime provide a sweet and sour balance when we serve Genuine Blue Point oysters, which are light and crisp. The cocktail is refreshing and herbaceous to complement the chilled oyster.” 131 Sullivan St., 212-677-6200
The scene: Celebrated chef April Bloomfield serves unique and casual takes on seafood at this NoMad eatery.
The dish: Fluke crudo with Meyer lemon, black garlic, and fennel.
The cocktail: John Dory Oyster Bar Fruit Cup No. 2, with Cocchi Americano, gin, and ginger syrup.
Why it works: “Crudo goes well with drinks on crushed ice,” says head bartender Ben Long. “The extra water content extends and mellows the cocktail’s taste and allows the delicate, complex flavors in the food to take the lead.” 1196 Broadway, 212-792-9000
The scene: A new sustainable seafood spot from Michael Chernow, one of the cofounders of the superb Meatball Shop, it’s sure to be the table of the summer.
The dish: Whole grilled porgy with lemon, olive oil, and rosemary.
The cocktail: Mezcal Mule: a classic Moscow Mule made with mezcal instead of vodka.
Why it works: “The smokiness of the mezcal enhances the grilled flavors of the fish, and the lime juice in the drink brightens and lightens the palate, just like the fresh lemon juice on the porgy,” says Chernow. 390 Broome St., 212-730-6005
PHOTOGRAPHY BY EVAN SUNG (SUSHI); EVAN JOSEPH (DRINK)