BourbonEnthusiast.com

Hey Georgia Mike, I need your help here! In a way that only a born-and-raised (or recently arrived) Savannahan can do...

I'm cooking up a Frogmore Stew for some friends and I need to know what to serve to drink with and around it. None of the on-line recipe sources appear to believe that Prohibition has ended, or should, for that matter. Do people in the low country drink bourbon with this dish? Or is beer more appropriate? Or even Southern Comfort or some kinda mixed drink (no, not White-Lightnin'-and-Red-Bull, even though that's probably most accurate these days).

Again, I'm not asking for what would be the best whiskey to serve, just what would be the most commonly found in that part of America.

Thanks you for the tips.

I think your suggestion would be helpful for me. I will let you know if this works for me Thanks and keep posting such a informative blogs.

Beer, specifically traditional American Lager, is the beverage of choice for Low Country cuisine.

Cannot have a low country boil without NUMEROUS cans of ice cold MillerLite ! After eating, we always wash them down with a couple Captain Morgan and cokes, with a squeeze of lime. Perfect meal.

The low country boil is akin to a New England clam bake as mentioned and I recall that ice cold beer
was always in abundance at the ones I went to on the North East coast. Miller seemed to be the favorite choice though PBR was also common.
Remember the boil or bake was the reward of some rather hard work, often in high heat and humidity and that beer refreshes and satisfies a thirst very well.
A fine bourbon would however be a fine reward after the party is over, everything is cleaned up, and you are sitting on the porch with your feet up. Ah yes.