Pairings › Oyster Po' Boy

Oyster Po' Boy

Food

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Albariño
Albariño's bright acidity complements the briny oysters and fried breading.

Brut Champagne
Brut Champagne's bubbles and acidity cut through the richness of the sandwich.

Vinho Verde
Vinho Verde offers light effervescence and crispness to balance the fried elements.

Chablis
Chablis provides minerality and crispness that pairs well with oysters.

Slutty Margarita

acid, salt — bright lime acidity and salt cut fried oyster fat; complements brine

Score: 95

Honey French 75

bubbles/acid — bright lemon and Champagne cut the oyster's richness; effervescence refreshes fried textures

Score: 92

Honey Bee Royale

bubbles/acid/sweet — sparkling wine with honey and lemon gives citrus lift and cleansing fizz

Score: 90

Tequila Gimlet

acid — focused lime-forward citrus cleanses richness; simple, crisp pairing

Score: 90

Honey Bee Margarita

acid/salt — tequila and lime provide sharp acidity and salinity that complement briny oysters

Score: 88

Honey Bee Collins

acid/herbal/bubbles — gin, lemon and soda give herbal brightness and carbonation to balance fattiness

Score: 87

Honey Aperol Spritz

bubbles/bitter/sweet — Aperol's bitter-orange notes plus Prosecco brighten and contrast the sandwich

Score: 86

Filthy Martini

bitter, brine — olive brine echoes oyster salinity and offsets fried richness

Score: 85

Honey Bee Mule

acid/heat/bubbles — ginger beer spice and lime refresh and cut through fried, creamy remoulade

Score: 85

Vodka Uptown Mule

acid/heat — classic mule (vodka, lime, ginger) is clean, zesty and palate-cleansing with fried oysters

Score: 83

Vodka High Voltage

bitter, acid, bubbles — tonic bitterness and citrus lift fried, refreshing palate reset

Score: 82

Russian Spring Punch

acid, bubbles, herbal — sparkling citrus with mint adds lift and cuts fattiness

Score: 80