The Best Cocktails to Enjoy with Pasta

Jump to the Negroni recipe

Jump to the Margarita recipe

Jump to the Moscow Mule recipe

Jump to the Aperol Spritz recipe

Jump to the Godfather recipe

Jump to the Pisco Sour recipe

Jump to the Sangria recipe

There is something about pasta that demands we enjoy it with wine. You walk into an Italian restaurant and are immediately greeted with the wine list.

But, did you know, that there are cocktails out there that pair perfectly with your egg fresh penne? Before we get into the recipes heres some general considerations on pairing the perfect cocktail with your next pasta dish.

Sauce Base

• Tomato-Based Sauces: These sauces, like marinara or arrabbiata, have acidity and brightness. Pair with cocktails that complement or balance the acidity, such as a Negroni or a Bloody Mary, which have herbal and slightly bitter notes that match well with tomatoes.
• Cream-Based Sauces: Creamy sauces like Alfredo or carbonara are rich and buttery. Choose cocktails that have a bit of acidity or bitterness to cut through the richness, such as a classic Martini, a French 75, or a Gimlet.
• Pesto or Herb-Based Sauces: Pesto or sauces with lots of herbs pair well with cocktails that have herbal or citrusy notes. Consider a Basil Smash, Gin and Tonic, or a Mojito.
• Seafood-Based Sauces: Light, seafood-based pastas (like linguine with clams) pair well with refreshing, light, and crisp cocktails such as a Martini, Aperol Spritz, or a Paloma.

Herbs and Spices

• The herbs and spices used in the dish can be complemented by the botanicals in certain cocktails. For example, a pasta dish with fresh basil or thyme could pair nicely with a gin-based cocktail, which often has herbal notes.

Ingredients and Flavor Profile:

• Consider the primary ingredients and flavors of the pasta dish. Spicy dishes pair well with cocktails that have cooling or soothing elements, like a Margarita with a touch of sweetness. Earthy or mushroom-based pastas might match with smoky or woody cocktails, like an Old Fashioned.

The Recipes

Here are some classic pasta dishes and their perfect cocktail pairings to enhance and elevate the dish.

Macaroni and Cheese and Negroni

Comfort food and a classic cocktail make the perfect combination! The Negroni is an aperitif, designed to stimulate the appetite so that you can make the most of the cheesy goodness! This light, bitter-sweet cocktail works with your stomach to digest your food so you don’t get that bloated feeling after over-indulging! It works well with any cheese-based pasta dish.

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Negroni

Recipe card

4.84 / 5

Lowball glass

Microbadges

IBA Official Drink

Cocktail Of The Day

100 Cocktails To Try Before You Die

100 Cocktails To Try Before You Die (Part 2)

Invented

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1919

Base ingredient

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Gin

Calories

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178 calories

Garnish

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Orange

Alcohol content

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28% | 2.52 units of alcohol ^*

Details

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Easy

Classic

Stirred

The Negroni is a classic Italian cocktail that has been enjoyed for over a century. The drink is made up of equal parts gin, Campari, and red vermouth, resulting in a harmonious balance of flavors. The origins of the Negroni trace back to the early 1900s, when Count Camillo Negroni requested for his Americano cocktail to be made stronger by replacing the soda water with gin. The result was a bold and bitter-sweet concoction that became an instant hit. The combination of the herbal notes from the gin, the bitter and citrusy flavors of Campari, and the rich sweetness of red vermouth creates a complex and sophisticated taste. The Negroni is often garnished with an orange peel, adding a zesty aroma to the drink. Whether sipped on a warm summer evening or enjoyed as an aperitif before a meal, the Negroni is a timeless classic that continues to be a favorite amongst cocktail enthusiasts.

Ingredients

Gin

Campari

Red vermouth

Method

How to make a Negroni

Serves 1 · Takes 3 minutes

Add all the ingredients directly into a lowball glass with ice and stir

Garnish with an orange slice and serve

Makers mode

View the full recipe

Macaroni cheese, with its creamy, rich, and savory cheese sauce enveloping tender pasta, provides a comforting and umami-rich base. Its inherent richness and saltiness can sometimes feel heavy, but this is where the Negroni steps in with its balancing act. The Negroni, a classic cocktail made from gin, vermouth rosso, and Campari, introduces a bittersweet profile, with herbal and citrus notes cutting through the creaminess of the cheese.

The gin's botanicals add a complex aromatic layer that can elevate the simple, earthy flavors of the macaroni cheese. Meanwhile, the vermouth adds a sweet, herbal quality that complements the nuttiness of the cheese, and the Campari brings a bitter edge that can cleanse the palate between bites, making each forkful as satisfying as the first. This pairing is a dance of contrasts—rich versus refreshing, creamy versus crisp—that unites to create a multifaceted dining experience.

Seafood Linguine and Margarita

Seafood and tequila go together like cheese and onion, bread and butter, or pasta and cocktails! This is a match made in heaven, with the warmth of the margarita beautifully accompanying this salty dish. The lime works well too, adding a sharp edge to the palate.

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Margarita

Recipe card

4.98 / 5

Cocktail glass

Microbadges

IBA Official Drink

15 key ingredients

Cocktail Of The Day

100 Cocktails To Try Before You Die

100 Cocktails To Try Before You Die (Part 2)

Invented

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1938

Base ingredient

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Tequila

Calories

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153 calories

Alcohol content

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32.94% | 2.8 units of alcohol ^*

Details

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Classic

Shaken

The Margarita is a classic cocktail that originated in Mexico and has become a beloved drink all over the world. It is a simple yet delicious combination of tequila, triple sec, lime juice, and a pinch of salt. The history of the Margarita is a bit murky, with several stories claiming to be the origin. Some say it was created in the 1930s by a bartender named Don Carlos Orozco, while others credit socialite Margaret Sames for inventing the drink in the 1940s. Regardless of its exact origins, the Margarita has stood the test of time and remains a popular choice among cocktail enthusiasts. The flavour profile of this drink is a perfect balance of sweet and tart, with the tequila providing a smooth and slightly smoky kick. The salt on the rim of the glass adds a touch of savouriness and enhances the overall flavour experience. Whether you prefer it frozen, on the rocks, or straight up, the Margarita is a must-try for any cocktail lover.

Ingredients

Triple Sec

Lime juice

Tequila

Salt

Method

How to make a Margarita

Serves 1 · Takes 3 minutes

Rim the edge of a cocktail glass with salt by coating the edge with lime juice and dipping into the salt

Add the other ingredients to a cocktail shaker with a few cubes of ice

Shake well for 10-15 seconds or until the outside of the shaker becomes frosted

Strain into a cocktail glass and serve

Makers mode

View the full recipe

Seafood linguine, with its medley of tender, briny seafood—such as shrimp, scallops, and clams—tossed in a light, garlic-infused olive oil or a slightly tangy tomato-based sauce, brings a taste of the ocean that's both elegant and full of umami. This dish's slight saltiness and oceanic flavors are wonderfully complemented by the fresh, zesty profile of a Margarita.

The Margarita, a classic cocktail comprising tequila, fresh lime juice, and Cointreau or triple sec, introduces a bright citrusy tang and a subtle sweetness that can enhance the natural flavors of the seafood. The lime juice, in particular, mirrors the traditional squeeze of lemon often served with seafood dishes, brightening the linguine's flavors without overwhelming them. The tequila, with its unique herbal and slightly earthy undertones, adds an additional layer of complexity that can bring out the subtleties in the seafood, while the sweetness from the triple sec balances the dish's saltiness, harmonizing the overall dining experience.

Moreover, the cocktail's icy refreshment and the pasta's warm, comforting texture create a pleasing contrast, making each bite and sip an invigorating sensory experience. This combination showcases how contrasting flavors and temperatures can come together, offering a sophisticated balance that elevates the enjoyment of both the drink and the dish.

Sausage Fettuccine and Moscow Mule

The simple pleasures of sausage and pasta are perfectly matched with the spicy, fresh tones of the Moscow Mule. This is a combination for those meals where you really want to indulge, enjoying the fizzy ginger beer on your tongue along with the meaty morsels and slimy fettuccine!

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Moscow Mule

Recipe card

4.63 / 5

Highball glass

Microbadges

IBA Official Drink

15 key ingredients

Cocktail Of The Day

Invented

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(1941)

Base ingredient

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Vodka

Calories

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178 calories

Garnish

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Lime

Alcohol content

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10.29% | 1.8 units of alcohol ^*

Details

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Classic

Moscow Mule is a classic cocktail with a rich history and a refreshing flavour profile. It is believed to have been created in the 1940s during a time when vodka was not very popular in the United States. The original recipe consists of a simple yet delicious combination of vodka, lime juice, and ginger beer, served over ice in a signature copper mug. The sharp and crisp taste of the vodka, the tangy sweetness of the lime juice, and the spicy kick of the ginger beer come together to create a perfectly balanced drink. The cocktail is not only known for its unique flavour, but also for its iconic presentation. Moscow Mule has become a beloved drink around the world and is widely recognized as a symbol of sophistication and good taste.

Ingredients

Vodka

Lime juice

Ginger Beer

Method

How to make a Moscow Mule

Serves 1 · Takes 3 minutes

Add the vodka and lime juice to a highball glass with ice

Top up with ginger beer, garnish with a lime slice and serve

Makers mode

View the full recipe

Sausage fettuccine, characterized by its rich and savory profile, features spiced, meaty sausage slices tossed with fettuccine pasta in a creamy or tomato-based sauce. This dish is a comfort food staple, offering a satisfying combination of textures and flavors, from the al dente pasta to the flavorful depth of the sausage, possibly accentuated with herbs and spices like fennel, garlic, and chili flakes. The sauce, whether velvety and cheese-laden or bright and acidic from tomatoes, adds another layer of complexity and richness to the dish.

Introducing a Moscow Mule to this pairing adds an entirely new dimension. Made with vodka, spicy ginger beer, and fresh lime juice, served over ice in a copper mug, the Moscow Mule offers a refreshing counterpoint to the density of the sausage fettuccine. The ginger beer brings a lively kick and a gentle effervescence that can cleanse the palate, cutting through the richness of the sausage and the creaminess or acidity of the sauce. The lime juice, with its bright acidity, enhances the flavors of the dish, much like squeezing a wedge of lemon over a rich meal to lift and balance the flavors. Vodka, being relatively neutral, does not overpower the meal's flavors but ensures that the cocktail maintains a presence alongside the robust dish.

This pairing works well because of the contrast in temperature and texture, as well as the complementary interplay of flavors. The cold, bubbly Moscow Mule with its sharp ginger and lime flavors refreshes the palate after each rich, savory bite of the sausage fettuccine, making each forkful as enjoyable as the first. This combination is a testament to the principle that opposites attract, offering a dining experience that is both varied and harmonious.

Spaghetti and Meatballs and Aperol Spritz

This is possibly a pairing that you have tried before, as the Aperol Spritz seems to be the optimum Italian cocktail! The bitter bubbliness of this drink works well with the tomato sauce and slurpy spaghetti! And if you spill any down you, everyone will assume it is the pasta sauce – winner!

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Aperol Spritz

Recipe card

4.37 / 5

Wine glass

Microbadges

Cocktail Of The Day

100 Cocktails To Try Before You Die

Base ingredient

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Aperol

Calories

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105 calories

Alcohol content

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13.29% | 1.4 units of alcohol ^*

Details

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Classic

The Aperol Spritz is a classic Italian cocktail that has gained widespread popularity in recent years. Hailing from Venice, Italy, this refreshing drink is known for its vibrant orange color and light, bubbly flavor. The key ingredient in an Aperol Spritz is Aperol, an Italian aperitif made from bitter orange, rhubarb, and gentian. The cocktail also typically includes a dash of soda water, 60ml of champagne, and 45ml of orange liqueur. The resulting flavor profile is a balance of bitter and sweet, with a touch of tanginess from the oranges. This drink is best enjoyed on a warm summer day, with its bright and refreshing taste making it the perfect aperitif to kick off a meal or a night out.

Ingredients

Soda water

Champagne / prosecco

Aperol

Method

How to make a Aperol Spritz

Serves 1 · Takes 3 minutes

In a highball glass with ice add the Prosecco, then the dash of soda water, then top with the Aperol before serving

~ The orange liqueur is added last so that it does not settle on the bottom. ~

Makers mode

View the full recipe

The dish, with its tender meatballs nestled in a bed of spaghetti coated in a rich, savory tomato sauce, offers deep, comforting flavors and a satisfyingly chewy texture. This traditional richness and the umami-packed profile of the meatballs are beautifully offset by the Aperol Spritz.

An Aperol Spritz, made with Aperol, Prosecco, and a splash of soda water, provides a refreshing and effervescent counterbalance. The bitter-sweetness of the Aperol, with its hints of orange and complex herbal undertones, complements the acidity of the tomato sauce, while the bubbly Prosecco introduces a lively, crisp finish that cleanses the palate. This combination not only enhances the flavors in the meal but also introduces a light, aromatic component that makes each bite of spaghetti and meatballs feel new and exciting. This pairing is a celebration of Italian culinary traditions, marrying the comfort of pasta with the brightness of a beloved Italian drink.

Lasagna and the Godfather

A hearty meal calls for something weighty to wash it down. The Godfather is ideal; easy to make and incredible to drink. The combination of Amaretto and whiskey just seems to bring the lasagna to life, so that it tastes better than ever before.

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Godfather

Recipe card

4.86 / 5

Whisky glass

Microbadges

IBA Official Drink

Cocktail Of The Day

Invented

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(1970)

Base ingredient

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Whiskey

Calories

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156 calories

Alcohol content

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34% | 2.38 units of alcohol ^*

Details

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Easy

Classic

Stirred

The Godfather is a simple yet classic cocktail that exudes sophistication and subtle complexity. A harmonious blend of the sweet, almond-flavored liqueur Amaretto with the rich and robust notes of whiskey, this drink provides a smooth and warming sipping experience. Typically served in a whiskey glass, the Godfather strikes a fine balance between sweetness and the potent character of whiskey, making it a beloved choice for relaxing evenings or as a digestif. Its appeal lies in the effortless combination of just two ingredients, allowing the distinctive flavors to meld together while maintaining their individual profiles.

Ingredients

Amaretto

Whiskey

Method

How to make a Godfather

Serves 1 · Takes 3 minutes

Add the ingredients over ice to a whisky glass

Give the mixture a stir and serve

Makers mode

View the full recipe

Pairing lasagna with a viewing of "The Godfather" immerses one in a deep exploration of rich, complex flavors that echo the intricate dynamics and intense narrative layers of the film. Lasagna, with its luxurious layers of savory meat sauce, creamy béchamel or rich ricotta, tender pasta, and golden, bubbly cheese, offers a symphony of textures and tastes. The savory depth of the meat contrasts beautifully with the creamy, soothing layers of cheese and béchamel, creating a culinary experience that's as complex and compelling as the Corleone family saga.

"The Godfather," with its rich storytelling and complex characters, mirrors the depth and complexity found in each bite of lasagna. The sharp tang of the tomato sauce can be likened to the film's occasional sharp twists and turns, while the comforting layers of pasta and cheese reflect the deep bonds of family and loyalty that underpin the narrative.

This pairing isn't just about the act of eating; it's about how the flavors of the lasagna complement the viewing experience, enhancing the emotional weight and the atmospheric depth of the movie. Each layer of the lasagna can represent a layer of the story's complexity, from the struggle for power to the importance of tradition, making the act of dining while watching not just a meal but an immersive sensory experience that blends taste with storytelling.

Spaghetti Carbonara and Pisco Sour

Both these recipes require eggs, which might be why they blend so well together in the mouth. The creaminess of the carbonara is enhanced by the bitter cocktail, creating a taste sensation that you’ll want to replicate again and again!

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Pisco Sour

Recipe card

4.51 / 5

Lowball glass

Microbadges

IBA Official Drink

Cocktail Of The Day

100 Cocktails To Try Before You Die

Base ingredient

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Pisco

Calories

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166 calories

Garnish

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Mint

Alcohol content

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22.64% | 2.4 units of alcohol ^*

Although the preparation of pisco-based mixed beverages possibly dates back to the 1700s, historians and drink experts agree that the cocktail as it is known today was invented in the early 1920s in Lima, the capital of Peru, by the American bartender Victor Vaughen Morris. ~ Wikipedia

Ingredients

Lemon Juice

Sugar Syrup

Angostura Bitters

Egg

Pisco

Method

How to make a Pisco Sour

Serves 1 · Takes 3 minutes

Add all the ingredients except the bitters to a cocktail shaker with ice

Shake until the outside of the shaker becomes frosted then strain into a chilled lowball glass

Add a couple of dashes of Angostura bitters over the top, garnish with some mint leaves and serve

Makers mode

View the full recipe

Spaghetti Carbonara, with its silky sauce made from egg yolks, Pecorino Romano or Parmigiano-Reggiano cheese, cured pork (such as pancetta or guanciale), and a generous seasoning of black pepper, provides a comforting, umami-rich experience. The creaminess and savory flavors of the carbonara, rooted in its quality ingredients, make for a deeply satisfying dish that's both simple and sophisticated.

A Pisco Sour, on the other hand, introduces a vibrant contrast to the Carbonara's richness. This cocktail, made from Pisco (a grape brandy from South America), fresh lime juice, simple syrup, egg white, and a dash of Angostura bitters, offers a bright acidity and a frothy texture that can cleanse the palate. The sourness of the lime and the slight sweetness cut through the richness of the carbonara, refreshing the taste buds and enhancing the nuanced flavors of the pasta and pork. Meanwhile, the egg white in the cocktail mirrors the creamy texture of the Carbonara sauce, creating a harmonious link between the drink and the dish.

This pairing is about balance—the warmth and creaminess of the Spaghetti Carbonara are beautifully offset by the cool, crisp notes of the Pisco Sour, making each bite and sip a delightful experience. The contrasting flavors and textures highlight the best qualities of both the meal and the beverage, proving that opposites do indeed attract and can complement each other in unexpected and delicious ways.

Sangria

Of course, if you can’t get away from the idea of pasta being married with wine, you could always make a batch of Sangria to enjoy.

When pairing sangria with a pasta dish, the choice of wine can significantly influence the harmony between the drink and the meal. For a versatile pairing that complements a wide range of pasta dishes, from light and zesty to rich and savory, a medium-bodied red wine is an excellent choice. Specifically, a Tempranillo from Spain or a Sangiovese from Italy offer the right balance of fruitiness and acidity, with enough body to stand up to hearty ingredients without overwhelming delicate flavors.

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Sangria

Recipe card

4.54 / 5

Cocktail glass

Microbadges

Cocktail Of The Day

Invented

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1964

Base ingredient

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Red Wine

Calories

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156 calories

Garnish

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Lemon, orange, mint, strawberry

Alcohol content

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10.78% | 1.99 units of alcohol ^*

Details

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Easy

Classic

Stirred

This classic Spanish drink is a great mix of red wine and fruits. Simple, yet delicious.

Ingredients

Orange liqueur

Sugar Syrup

Red Wine

Orange juice

Lemon Juice

Brandy

Soda water

Method

How to make a Sangria

Serves 1 · Takes 3 minutes

Stir all the ingredients except the soda water together in a mixing glass with ice

Strain into an ice-filled wine glass and top up with a splash of soda water

Garnish with slices of strawberry, orange and lemon, and mint sprigs, and serve

~ This recipe no longer makes a pitcher! // Juices should be freshly-squeezed. ~

Makers mode

View the full recipe

Tempranillo, the star grape in many Riojas, brings flavors of cherries, plums, and tomatoes, with a smooth texture and a hint of spice, making it a great base for sangria that pairs well with tomato-based pasta sauces like marinara or bolognese. Its moderate tannins and acidity can complement the acidity of the tomatoes and the richness of meat, enhancing the overall dining experience.

Sangiovese, the grape behind Chianti and many other Italian reds, offers a slightly higher acidity and notes of red cherries, earth, and herbs. Its natural acidity and aromatic profile make it an excellent match for pasta dishes with olive oil-based sauces, pesto, or vegetables, as it can cut through the richness and highlight the fresh, herbal components of the meal.

When making sangria to pair with pasta, consider adding fruits like oranges, lemons, and berries to the wine, along with a touch of brandy or orange liqueur, to create a refreshing beverage that complements the flavors of the dish. A dash of sparkling water just before serving adds a refreshing effervescence that can cleanse the palate, making each bite of pasta as enjoyable as the first. This approach ensures that the sangria enhances the flavors of the pasta dish without competing with it, creating a balanced and enjoyable meal experience.

Conclusion

In conclusion, while wine and pasta share a long-standing and cherished partnership, the world of cocktails offers a vibrant and innovative way to complement and elevate the pasta dining experience.

From the bittersweet allure of a Negroni with macaroni and cheese to the effervescent charm of an Aperol Spritz alongside spaghetti and meatballs, each pairing is a testament to the versatility and potential for culinary exploration beyond traditional boundaries.

The thoughtful matching of flavors, from the creamy richness of carbonara with the crisp acidity of a Pisco Sour, to the rustic depth of lasagna with the bold layers of The Godfather cocktail, invites us to reconsider and expand our notions of what makes a perfect complement to our favorite pasta dishes.

Whether opting for the refreshing contrast of a Moscow Mule against sausage fettuccine, or the harmonious blend of sangria with a range of pasta creations, these pairings celebrate the diversity and richness of flavors that can only be achieved when open to the endless possibilities of pairing pasta with the dynamic world of cocktails.