Oyster House Guide to Pairing Cocktails with Oysters


Brickhouse Punch

There are very few things in the world that make as much sense as oysters in the summertime. It’s easy math; it’s common sense; it’s comfort and splendor at the same time. Oyster House on Sansom is ready for summer.

If you go for happy hour, you’ll get $1 oysters, $3 drafts (PBC Kenzinger), $3 shooters, and $5 cocktails (Brickhouse Punch). And that’s all well and good, but sometimes, when you’re feeling good, and life’s finally got your back, spending some time and money on better oysters and better drinks will really set you free. Oyster House has a new cocktail list, and pairing their liquor with the ocean liquor is the best way to take advantage of everything that makes the sea-to-land experience such a beautiful indulgence.

It gets tricky, though. Yes, from coast to coast you can make somewhat broad generalizations about what you might expect out of the oyster. But there are so many slightly differentiating nuances between each varietal, that getting it just right could be a bit of a challenge. So here’s some advice from the House’s head bartender Lindsay Krueger:

  • Use the same rules you’d use pairing any food: complementary or extreme contrasts. The classic oyster pairing is sparkling white wine.  The clean, dry, minerally and effervescent character of the wine complements the richness and brine of oysters.

  • Keep the more complex flavors in mind: The Blonde Redhead uses cucumber and shrub syrup made from fresh strawberries, rhubarb and red wine vinegar.  This combination pairs well with west coast oysters, which have a natural vegetal, almost cucumber-like flavor profile.

  • Bitter is actually the best way to balance salt: Some of their cocktails use different types of amari— bitter, herbal digestifs. The Old Miami and the Sunday Silence both have an amaro component to them, making them an easy pair to the salty east coast oysters

  • Seafood goes well with citrus, that’s a no brainer: So, if it ain’t broke, don’t fix it.  Citrus-forward cocktails like the classic Hemingway Daiquiri, or the Mother’s Ruin Punch are perfect companions to any seafood you might enjoy at Oyster House.

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