Are you used to automatically pouring white wine with seafood? While it is a safe choice, you are missing out on one of the flavor world’s most exciting trends, where the botanical complexity of gin highlights the natural flavors of seafood in a way that wine cannot always achieve. Discover how to take your next dinner to a new level by matching the right flavors and textures.
Estonian home bartenders and gourmets are increasingly discovering how different gin types – from crisp London Dry to aromatic berry gins – work wonderfully with raw fish, shellfish, and smoked seafood. Below, we take a closer look at which Junimperium award-winning gins and cocktail recipes fit perfectly into your seafood menu.
Oysters and a Crisp Dry Martini
Oysters are inherently salty, mineral, and creamy. Their specific marine taste requires a partner that can cleanse the palate without overshadowing the oyster’s delicate nature. This is where the classic Dry Martini comes into play. Food experts recommend enjoying oysters specifically with a dry Martini, as the cocktail’s crisp profile amplifies the salty nuances of the oyster, creating a luxurious and clean flavor experience.
The best choice for this is our Junimperium Blended Dry Gin, whose strong juniper flavor and slight peppery note create the ideal balance. This combination works like a sharp knife cutting through the creamy texture of the oyster, leaving a fresh aftertaste. Prepare the cocktail by mixing 60 ml of gin and 10 ml of dry vermouth, and garnish it with a lemon peel, expressing the oils directly over the drink.
Shrimp and a Summer Gin & Tonic
Shrimp and crustaceans have a naturally sweet undertone. To balance and refresh this sweetness, you need something citrusy and slightly bubbly. This is why shrimp and a classic G&T are considered an impeccable match by sommeliers. Citrus notes bring out the juiciness of the shrimp perfectly, especially in grilled or chili-seasoned versions.
For the best result, use Junimperium Summer Edition Gin. It is created for sunny moments, and its fresh flavors harmonize perfectly with the lightness of seafood. To serve, fill a glass with ice, pour in 50 ml of gin, and top it up with 200 ml of quality tonic, adding a fresh slice of lime for garnish.
Smoked Salmon and Navy Strength Kick
Fattier fish with more intense flavors, such as smoked salmon or trout, require more character and strength from the drink. A cocktail that is too delicate would get lost in the shadow of the smoke flavor, so the keywords here are alcohol content and intensity. The fattiness of the fish suits stronger gin cocktails perfectly, offering a rich taste and cleansing the palate with every sip.
Our Junimperium Navy Strength Gin (59.2% alc) is indispensable here. Its higher alcohol percentage and powerful citrus notes cut through the fat of the fish, making it a perfect match for blinis and caviar as well. Make a zesty Gimlet: shake 50 ml of Navy Strength gin, 25 ml of fresh lime juice, and 15 ml of sugar syrup with ice, then strain into a chilled glass.
Sushi, Sashimi, and Rhubarb Acidity
In the case of sushi and sashimi, the flavors are extremely delicate, but soy sauce and rice vinegar add saltiness and necessary acidity to the food. The gin should not dominate here but rather dance along with the food. The botanical notes of the gin complement the delicate flavors of the raw fish, creating a harmonious whole that is often more interesting than a traditional wine selection.
Junimperium Rhubarb Edition Gin is an excellent choice here. The natural acidity and slight sweetness of the rhubarb play wonderfully with the sushi rice vinegar and the texture of the raw fish. Try it in a Rhubarb Collins cocktail: mix 50 ml of rhubarb gin, 25 ml of lemon juice, and 15 ml of sugar syrup in a glass, and top up the drink with sparkling water.
Crab and Barrel-Aged Negroni
Crab meat is rich, sweet, and luxurious. It can withstand – and actually demands – more complex, slightly bitter companions. The delicate salty taste of crab fits perfectly with a Negroni, where the orange peel and bitter notes complement the crab’s natural sweetness.
Our Junimperium Barrel Finished Cherry Gin takes this combination to a new level. Aging in French oak barrels gives the gin vanilla and spicy notes, which, together with the cherry, create a deep flavor profile reminiscent of whiskey or aged rum. This fits perfectly alongside warm crab cakes or buttery lobster. Enjoy this gin neat on the rocks or use it to make a Negroni with deep flavor.
Creating a Balanced Flavor Experience
Pairing gin and food is a creative process where it is important to ensure that the drink does not bury the food and vice versa. If you want to dive deeper and learn about flavor nuances, be sure to read our guide on how to taste gin and what nuances to look for. Quality ingredients need a worthy partner in the mixer as well – cheap tonic can ruin both good gin and a carefully prepared dinner. In our selection, you will find award-winning Fever-Tree tonics, created specifically to enhance such flavor experiences.
If you want to experience these flavors with expert explanations or are looking for a gift for a gin gourmet, it is worth exploring our gift sets or visiting the Junimperium distillery in the Telliskivi quarter. On-site, we talk more about gin botanicals and how our unique recipes are born.