What Drinks to Serve at an Asado Party

An asado is never just about the meat — it's about the whole experience. The smoke, the conversation, the unhurried pace of the afternoon, and of course, the drinks. At a proper Argentine parrilla gathering, what's in the glass matters just as much as what's on the grill. Whether you're hosting your first asado or you're a seasoned parrillero looking to up your hosting game, this guide will walk you through exactly what drinks to serve at an asado party to keep every guest happy from the first ember to the last bite of dessert.

Start with the Classics: Argentine Wine

No asado is complete without Argentine wine, and Malbec is the undisputed king. This full-bodied red from the Mendoza region has the dark fruit character, soft tannins, and smoky depth to stand up to everything coming off the grill — from juicy chorizos to a slow-cooked asado de tira. Look for approachable, mid-range bottles from producers like Trapiche, Zuccardi, or Clos de los Siete. You don't need to spend a fortune; Argentine Malbec over-delivers at every price point.

But don't sleep on Torrontés. This aromatic white wine, also uniquely Argentine, is floral, crisp, and incredibly refreshing — perfect for serving during the picada phase before the main cuts hit the table. Its lightness pairs beautifully with olives, provoleta cheese, and cold cuts. Serve it very well-chilled in a tall glass and watch it disappear fast. Having both a red and a white option ensures you cover all your bases and all your guests.

The Sacred Argentine Ritual: Fernet con Coca

If you want to earn instant credibility at any asado in Argentina, serve Fernet con Coca. This iconic combination of Fernet Branca — a bitter Italian herbal liqueur that Argentines have wholly adopted as their own — and ice-cold Coca-Cola is the unofficial national cocktail. Mixed at a ratio of roughly 1 part Fernet to 3 parts Coke over a mountain of ice in a tall glass, it's bitter, sweet, refreshing, and absolutely addictive. Set up a self-serve Fernet station at your asado and let guests pour to their own preference. It's an interactive, social moment that captures the spirit of Argentine gathering culture perfectly.

Beer, Lemonade, and Non-Alcoholic Options

Cold beer is a staple at any asado, especially on a hot day standing near a roaring grill. In Argentina, the go-to is Quilmes lager — light, easy-drinking, and endlessly thirst-quenching. If you can't find Quilmes outside of Argentina, any crisp, cold lager will do the job. Keep them submerged in an ice-packed cooler and never let them get warm. A room-temperature beer at an asado is an offense that will not be forgotten.

For non-drinkers, kids, or guests who simply want a break from alcohol, a homemade sparkling lemonade is the ideal solution. Made with fresh-squeezed lemon juice, a simple sugar syrup, and fizzy water, it's bright, refreshing, and crowd-pleasing. You can also offer fresh orange juice mixed with sparkling water as an easy agua fresca alternative. The key is to make non-alcoholic options feel just as festive and intentional as the wine and cocktails — not an afterthought.

How to Organize Your Asado Drink Station Like a Pro

The secret to a stress-free asado is organization, and your drink station is no exception. Set up a dedicated table away from the grill with clearly defined zones: one for wine and wine glasses, one for the beer cooler, one for the Fernet con Coca station with glasses and ice, and one for non-alcoholic drinks and pitchers. Place a large ice bucket in the center with tongs so guests can help themselves at any point. This self-serve setup keeps the flow of the asado social and relaxed — no one has to chase the host down for a refill.

Plan on approximately one bottle of wine per two guests, two to three beers per guest over the course of a four-to-five hour asado, and one liter of non-alcoholic drinks per non-drinking guest. Always over-buy on ice — you will always need more than you think, especially in summer. A great asado is a long, leisurely affair, and keeping drinks cold and flowing throughout is one of the most important hosting skills you can develop. With the right drinks in place, all you have to do is tend the fire and enjoy the company.