For Bitter For Worse Food Pairing
Eva's spritz
Lightly Sparkling • Tart Rhubarb & Citrus • Herbaceous
Inspired by the Aperol spritz (but not as sweet).
Serve over ice with an orange slice, or ice-cold in a flute during a "champagne" toast.
Pairing: caviar, light appetizers, picnics
The Saskatoon
Tart Berry • Black Pepper • Tannic Douglas Fir Finish
Food-friendly and a good pairing for "red wine" meals.
Serve slightly chilled in a wine glass, or over ice negroni-style.
Pairing: The Saskatoon is a dinner drink. Pairs well with meat, savory and rich dishes, spicier food. Chocolate.
Smoky no.56
Smoke • Hint of Maple • Citrus
Cocktail time! Great with pumpkin pie.
Serve on a big rock with an orange peel.
Pairing: Smoky no.56 is a nightcap or cocktail. Works well with ginger desserts (gingerbread, pumpkin pie), and also oysters on the half shell.
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