The Drink
Tri Tip Drinks
What to pour next to the tri tip. California coolers, aguas frescas, and cookout cocktails built to cut the smoke, cool the heat, and carry a crowd. For wine and beer pairings, see the pairing guide.
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For Everyone
Agua de Jamaica (Hibiscus Cooler)
Deep red hibiscus agua fresca, tart and barely sweet. The Mexican-Californian cooler that cuts through smoky, grilled tri tip.
Agua de Sandía (Watermelon Cooler)
Blended watermelon agua fresca, the lightest pour on the table. Cold, faintly sweet, and made for a hot day around the fire.
Gold Coast Punch
Central Coast strawberries and citrus, poured big and topped with a little fizz. The no-proof cookout punch built to cool a hot afternoon and carry a crowd.
Lavender Lemonade
Meyer lemon lemonade with a whisper of Santa Barbara County lavender. Floral, tart, and cold, the prettiest pour at a Central Coast cookout.
West Coast Sweet Tea
A California sun tea: brewed in the sun, sweetened light with honey, and brightened with Meyer lemon, orange, and mint. Southern sweet tea, gone West Coast.
For Adults
Bloody Maria
A Central Coast Bloody Maria: tequila not vodka, local tomato, horseradish, and a skewered bite of tri tip. The cookout-brunch pour.
Central Coast Sangria
A dry red sangria built on a Central Coast wine, with citrus and not too much sugar. The pitcher that cuts the fat and smoke of red-oak tri tip.
Coastal Cooler
Our wine-country spritz: Central Coast rosé, soda, local fruit, and herb. Light, fizzy, and low-proof for people who skip the heavy cocktail.
Paloma
Tequila, fresh grapefruit, lime, and soda. Bright and bitter, it scrubs the richness between bites of tri tip.
Ranch Water
Tequila, lime, and sparkling water, with agave optional. The light, clean, low-sugar highball for a long afternoon at the fire.
Red Oak Michelada
Beer, lime, chile, and salt over ice. The savory, spicy cooler made for charred, smoky beef off the red oak.