The smooth finish and strong juniper and pine pod flavors will go very well with a platter of sharp cheeses and spicy sausage.

Ceviche or Oaxacan Shrimp Pico de Gallo

A refreshing gin and tonic goes very well with more delicate appetizers such as ceviche and Oaxacan Shrimp Pico de Gallo.

Here’s a great Oaxacan Shrimp recipe from Saveur:


1 lb. plum tomatoes, cored and roughly chopped

4 oz. Mexican dried shrimp (available at, soaked overnight, drained and roughly chopped

¼ cup roughly chopped pickled jalapeños, plus 2 tbsp. brine from jar

¼ cup roughly chopped cilantro

½ small white onion, roughly chopped

Juice of 2 limes

Kosher salt, to taste


In a large bowl, combine tomatoes, shrimp, jalapeños plus brine, cilantro, onion, and juice. Season with salt, and let sit at room temperature to meld flavors, at least 1 hour.


Vodka was never created for mixing—it was intended to be a food spirit. Just as wine in southern Europe was developed to be enjoyed with meals, so were the vodkas of northern Europe, where grapes didn’t grow easily.


A near-frozen temperature is particularly important when you’re serving the alcohol with raw seafood, caviar, smoked fish, lobster and pickled vegetables.


These are small Russian appetizers that range from smoked fish and caviar to spicy sausage and flavorful pickles. Here’s a great resource for recipes.


Bourbon pairs with hearty and bold flavors!


That’s right, BBQ. The crisp, refreshing nature of our bourban will help you cleanse your palate between bites of even the most flavorful BBQ. It also works with Mexican, Indian and Thai dishes.

Here’s a favorite BBQ rib recipe:

(Serves 8 People)

2 1/2 tablespoons kosher salt

1 tablespoon dry mustard

1 tablespoon paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon freshly ground black pepper

8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)

Low-salt chicken broth (optional)

1 1/2 cups store-bought or homemade barbecue sauce plus more


PREP: 20 MIN TOTAL: 2½ – 3½ HRS

Preheat oven to 350°. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.

Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.

Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.

Recipe by The Bon Appétit Test Kitchen