DiningBuzz! - do you tailor your pre-dinner cocktail(s) to what you anticipate eating/drinking?

For instance, if I'm going to a steakhouse, I will almost invariably order a martini as my pre-dinner cocktail, either at the bar while we wait for a table or at the table itself.

If I'm going to a restaurant the specializes in fish, I might do something a little "lighter" like a gin and tonic or perhaps a glass of white wine.

If I know we're be drinking a lot of wine, such as with a dinner with pairings, I'll go with something light or a glass of wine.

How about you? What are some of your favorite pre-dinner cocktails + food or wine combos? Or, alternately, do you have "your drink" that you get invariably?

This weekend we're going to a place that does a 6 course menu with wine pairings and I have no idea what I'll order. :p

Nah. I keep it easy. Beer before, during, and after any type of dinner meal - always. :D

Dark 'N' Stormy

I tend to do what you do, but will often take it one step further and not order a pre-prandial drink until I have looked at the menu and decided what I am eating for dinner. I don't want to order a martini and then find out that what really appeals on the menu is a light fish dish. Of course, with a steakhouse it normally goes without saying, but at other restaurants, I will give the server my cocktail order as I am giving my food order. I really think of the meal as beginning with the aperitif/cocktail and ending with coffee/after dinner drink as a coordinated whole.

I go by the season. Bourbon in the winter, vodka in the summer. A healthy alternative (beer, rum, etc) during the spring and fall. And wine...year round!:D

Very interesting question - hadn't really thought about it much until you mentioned it.

When I order pre-dinner drinks, it's usually a combination of my mood (i.e. do I want wine, scotch, gin, etc) and if the bar/restaurant specialises in anything (i.e. martinis, old-school cocktails, wines by the glass, beer selection).

But now that I think about it, I rarely get beer as a pre-dinner drink. It's usually a cocktail like a Manhattan or a gin and tonic if they have fun gins. With wine dinners, I usually try not to kill my palette with hard alcohol and stick with something bubbly - prosecco, cava, champagne. IME, first course wine pairings are usually bubbly or white, so I try not to drink anything too tannic beforehand.

(Where are you going, btw? Is it in the Boston area? :) I did a 5-course pairing at Avila a few weeks ago and enjoyed it - really liked the wines, as they both complemented the courses and could also stand alone on their own.)

Only if I'm going to be around too many colleagues. I'm usually a scotch on the rocks kind of guy but if I'm in the wrong time zone and have worked all day it might loosen my tounge too much. I've found that rum and orange juice (weird, I know) works in that case.

I stick to the following 2 drinks:

Ciroq and tonic or Ketel ONE and tonic
Wheat Beer

So, it depends where I am at. If it is an upscale rest, then vodka and tonic. If it is a burger/wing/bbq, then wheat beer is the way to go.

(Where are you going, btw? Is it in the Boston area? :) I did a 5-course pairing at Avila a few weeks ago and enjoyed it - really liked the wines, as they both complemented the courses and could also stand alone on their own.)

Thanks for asking!

The most recent incarnation of this problem happened at CityZen in DC. 6 courses with wine pairings. I opted for a glass of champagne to start, which I think was a good call. Although the Dark N' Stormy of a friend at the table looked tasty. ;)

Generally, that which I'm "thinking about' ordering (or the nature of the resturant) determines my aperitif/cocktail choice.

Steak? Martini

Lamb? A hard choice. Something about Scotch, "wrong" for me as a predinner cocktail, works with lamb.

Prime rib? Sort of "Mood Dependent" when it comes to a pre-dinner beverage. Maybe a "Pink Gin" when it's a traditional "British-inflected" choice

Seafood, especially shellfish? White wine or beer. Occasionally a Martini. Raw oysters asa first course, Guinness to start with, then beer or ale later.

Complex seafood (soups, stews, sauced, highly seasoned)? A dry anise/pastis/arak/ouzo w/water

Heavy/complex foods? Manhattan or maybe an Old Fashioned

Oriental food? rarely a cocktail and never "wine w/dinner". beer just seems to go better.

"Polynesian"? I don't have to worry about a choice, since only in desperation would I turn to most fake, pretentious Polynesian menu items.

Pork (US or European style recipes)? Manhattan, Old Fashioned.

Chicken? Something citrusy, maybe a dry Daiquiri made with fresh lime or lemon juice.

Mexican food? Occasionally a "real" fresh lime & orange liqueur, not a mix, Margarita, but mostly beer

Italian food? Campari, OJ & soda or a dry anise/pastis/arak/ouzo w/water, then wine early and often.

For me, as much as I like Gin & Tonic (but not V&T), it's not a pre-dinner drink, although OK for Summer luncheons or late brunch. G&T must have fresh lime to be palatable.

im also simple :D

red wine + scotch are all i drink, and it varies when i order

yes, i check the menu, decide what the first course will be, and procure wine for the pairing. have the first glass rather than a cocktail.

like those aperitifs that one gets with the amuse in french restaurants, but do not know how to order one of those in usa.