If you’ve gone a little overboard with the frosé and lobster rolls this summer, your palate might be requesting another seasonally appropriate combo come Labor Day. So, why not go out with one of these not-so-average pairings from top chefs, mixologists, and restaurant owners in the culinary world? Your guests (and your stomach) will thank you.Ceviche and Mezcal
Skip the margarita and serve fresh ceviche with smoky, spicy mezcal—it pairs perfectly with this bright, citrus forward dish.
At NEST Tulum
, owner James Chippendale opts for the small batch artisanal Nakawé Tobala
. “It's a great balance for the nose and mouth, thanks to hints of green pineapple and pine that go nicely with the fresh fish. Remember to always sip your mezcal—take time to enjoy the complex makeup and flavors."