The ocean is at the heart of everything we do at Point Seven. This means that water is a central thread flowing through everything we serve at our restaurant, and our drinks are no exception.
Every drink on our cocktail menu is crafted as an intentional extension of the meal, designed not just to complement the dining experience—but to elevate it.
Read on as we share a few of our favorite seafood and craft cocktail pairings, carefully chosen to guide you on a layered, multisensory voyage of oceanic culinary discovery.
Our Favorite Seafood & Craft Cocktail Pairings
These cocktails are more than just drinks to enjoy before your meal. Instead, they’re designed to amplify the flavor, contrast, and even surprise in each bite of our unbelievably fresh and innovative seafood dishes.
Tow the Line & Kanpachi-Scallion Roll
A quietly confident standout among our draft bubbly cocktails, Tow the Line sits on the border between aperitivo and spritz. It’s built around Aperol, Cocchi Rosa, and Lillet Blank, layered with black lemon bitters and enough soda to lift the overall flavor without diluting it.
This cocktail is a natural pairing for most raw seafood, but we especially love it alongside our Kanpachi-Scallion Roll. The drink’s gentle bitterness highlights the fish’s richness without overpowering it, while its acidity resets the palate like a refreshing breeze off the coast.
Pressure Sensitive & Local Fluke Aguachile
Pressure Sensitive is bright, green, and full of energy, like stepping into a citrus grove at high noon. Codigo Blanco Tequila lays a crisp, mineral foundation, while Velvet Falernum adds a subtle warmth with notes of almond and spice. We also include multiple forms of lime for multilayered brightness: as fresh lime cuts through clean, our aromatized lime oil finishes everything off with grassy intensity.
We’d pair this cocktail with our Local Fluke Aguachile, a vibrant Mexican dish of raw fish “cooked” in lime juice with fresh chili, heirloom tomatoes, and strawberries. It’s bright and bracing, with just enough heat from the serrano peppers to keep you reaching for more. In this perfect pairing, the Pressure Sensitive cocktail’s vegetal sharpness and zesty citrus punch mirror the citrus in the Aguachile, and its smooth edges balance out the serrano heat.
French 75 & Baltimore Style Jumbo Lump Crab Cake
This isn’t your typical French 75. Our Reserve version boldly blends Hennessy XO Cognac, Grand Marnier Louis Alexandre, Dom Perignon 2015, and a twist of lemon. It’s refined, opulent, and definitely indulgent.
This cocktail finds its perfect partner in our Baltimore Style Jumbo Lump Crab Cake, where brown butter breadcrumbs and celery root remoulade add nutty richness that echoes the cocktails warm, spiced undertones. Together, they form a harmony of sweet, spicy, and savory that feels both familiar and new, like a classic song rewritten in a different key.
Riviera Martini & Pan-Roasted Scallops
A recent summer addition to our cocktail list, our Riviera Martini will transport you to the Cote d’Azur through the glass (or coupe, if you will).
It’s made with Citadelle Jardin d’Été Gin—which is a French gin made with Charentais melon and tons of citrus like yuzu, orange, and lemon—along with the Provencal melon aperitif called Artonic Melonade. A bit of Cinzano Bianco gives it a floral, fruity vermouth kick, while just a dash of Chocolate Bitters adds a bass note to round everything out and bring balance. This drink will make you feel like you’re sitting on a veranda overlooking the Mediterranean.
Personally, we would sip one ice cold with our new pan-roasted scallop dish featuring corn flan and esquites with chanterelle mushrooms, huitlacoche sauce, and tostada crisps. A bite and a sip that encapsulates what Point Seven is all about: global flavors delivered through local, sustainable seafood and fabulous drinks.