Every year there’s a fierce debate about which stall in Maine sells the most productive lobster roll, but this year I’m going to raise the bar, wait, to find out which cocktail is most productive with lobster rolls, I headed to seven institutions that sell both. I won seven almost absolutely other answers. I guess the only way to solve the challenge is for you to spend the rest of the summer comparing them.
Vodka through the ultimate popular spirit, betting prominence on 3 of the cocktails and sharing responsibilities with rum in a room. Gin the brandy selected for two glasses, and tequila and mezcal feed on each other.
The only two drinks that were remotely similar were lemonade-based. Luke’s Lobster recommends its $10 pink lemon, made with an immersion circulator (also known as vacuum) to infuse Ice Pik vodka with cherries with organic acid. The cherries are filtered and two portions of cherry vodka aggregate are combined with a portion of new lemon juice and a portion of undeniable syrup. Beverage director Kai Parrott-Wolfe invented pink lemon to prevent coronavirus to create a takeaway cocktail that is not only complicated and undeniable, but is also soft and renewed to complement Luke’s lobster like an elegant white wine. Always to go or on site, Lemon of Pink is lately Luke’s most popular cocktail.
Lemonade cocktail comes from The Bait Shed in Scarborough. The band’s top local cocktail combines Cold River cranberry vodka (distilled in Maine) with The Bait Shed’s homemade pink lemonade to create the $11 Jones Creek lemonade.
Aher Scarborough’s competitor, Ken’s Place, took an absolutely different approach: bar manager Jen Skinsacos’ favorite blend with a lobster roll is still a chardonnay, but she’s also a big Lobster Reef fan (how can it be?), a Marlborough sauvignon blanc. Lobster Reef is soft and crunchy with hobby fruits, a tropical atmosphere that encouraged you to mix Ken’s refreshing $9 Mango Tango (mango vodka, coconut rum, pineapple juice and cranberry juice) with your lobster roll.
The other vodka-based cocktail pairing comes from The Porthole, which combines its lobster with its stunning Porthole Bloody Mary: vodka, Bloody Mary’s homemade blend, lemon, lime, olive, pepperoncini, bacon and shrimp. about whether you get it with bacon and/or shrimp.
Switching to gin-based chords, The Highroller Lobster Co. ‘s beverage director Colin Mulcunry recommends The Copper Kettle, a light, revamped, $10 cocktail that doesn’t dominate lobster. Mix five portions of new watermelon juice, 1/2 component Natalie lime juice, 1/2 component Natalie lemon juice, component syrup, two slices of Bombay Sapphire gin and two or three basil leaves in a blender, then strain.
The other gin option is in DiMillo, where Beverage Manager Chelsea DiMillo offers her $thirteen Gimlet Hardshore: 21. 2 ounces of distilled Hardshore gin, 1 ounce of new lime juice and 1/2 ounce of undeniable syrup. Light and renovated citrus and gin are designed to reduce the richness of the lobster roll.
Our latest competitor takes a different approach. Eventide bar manager Ryan Smith combines his lobster roll with a highly seasoned, smoked citrus Hazehound of $10: 1 1/2 ounce tequila, 3/4 3/4 ounce mezcal, 1/2 ounce lemon juice, 1/2 ounce honey and 1 ounce of grapefril juice.
Like I said, you’ll have to judge yourself. Let’s go!
Angie Bryan is a former diplomat who likes to meet her new home in Portland, one cocktail at a time.