5 Sizzling Tequila Cocktails to Pair With Grilled Food

Wine and beer pairings: been there, done that. This summer, as you begin to plan your Fourth of July menu, consider tequila cocktails to complement your cookout’s grilled fare. Unsure where to start? Here are 5 winning combinations that will get you—and your guests—truly fired up.

Grilled Fish: Lemony Libation

Grilled fish is great in summer: It’s a light and healthy main dish that’s eminently soul-satisfying, too. Most fish dishes aren’t complete without a squeeze of lemon, so it’s always a safe bet to pair grilled seafood with lemon-based cocktails. The citrus will offset any unwanted fishiness and give the dish a bright and buoyant note to the meal. Try the following Patrón cocktail:

The Patrón Oasis. Fresh-squeezed lemon juice and a lemon-peel garnish? Yes, please.

Grilled Shellfish: Avocado Elixir

Whether you’re serving up shrimp, prawns, scallops, or octopus, it’s never a bad idea to take cues from Latin American ceviches, which are traditionally made with lime juice, avocado, cilantro and hot pepper. And while cocktails with lime would certainly complement most grilled shellfish, why not focus on avocado, instead?  It’s got a mellow flavor and a creamy texture that will pair wonderfully with the seafood—particularly, say,  spicy grilled prawns. Plus, you’ll earn serious bonus points in the inventiveness category. Your sure bet:

The So-Cal Cocktail

Avocado plus a hint of fresh herbs make this cocktail a ceviche's best friend.

Grilled Steak: Wine...With a Twist

Red wine and red meat will always go together, but there’s no harm in shaking things up a bit, right? Incorporating a splash of red wine as a mixer gives any Patrón cocktail a depth and gravitas that will stand up to grilled steak. Skeptical? Try this:     

La Nueva York. A float of red wine takes the Roca Patrón Añejo to the next level.

Grilled Chicken: Chocolate Cocktail

Drowning chicken in mole poblano, the savory  Mexican sauce made from different types of chiles and chocolate, is a surefire way to give the humble bird a pleasing trifecta of smokiness, sweetness and spice.  Patrón has managed to bottle mole’s intriguing complexity in its Patrón XO Cafe Incendio, which has notes of arbol chile and Criollo chocolate. A simple cocktail to pair with chicken:

The Incendio Hot Tot Martini. Patrón XO Cafe Incendio with vodka, and served shaken, not stirred.

Grilled Pork: Pineapple Potable

As anyone who has ever attended a Hawaiian luau—or devoured sweet-and-sour pork or glazed ham with pineapple rings—knows, pork and pineapple is a classic culinary combo. So pineapple cocktails are the way to go whenever  grilled pork is on the menu. Here's a Patrón recipe with a tasty, tropical touch:

The Pineapple Black Pepper Margarita

A grind of black pepper makes this libation even more pork-appropriate.