Cocktails

Stirred, shaken, served.

Spirits do the heavy lifting, but cocktails get the table excited. From a stirred Manhattan to a sunset Aperol Spritz, the right cocktail bridges the gap between aperitif and entrée — and frequently outshines the wine that would have followed.

A cocktail at the table works the way wine does — only louder. Sharper acid, bolder aromatics, more obvious sweetness or bitterness. That makes them powerful pairing partners for big-flavored dishes (smoke, spice, fat, char) and a fantastic match for everything outside the classic wine-pairing playbook.

Classic & stirred

Classic & stirred

Spirit-forward, low on dilution, served cold and silky. The grown-up end of the bar.

Manhattan

Rye, sweet vermouth, bitters, brandied cherry. The quintessential brown-spirit cocktail — pair with steak, blue cheese, dark chocolate.

Old Fashioned

Bourbon or rye, sugar, bitters, orange. The dinner cocktail — works with prime rib, lamb, BBQ ribs.

Negroni

Gin, Campari, sweet vermouth. Bittersweet, herbal, food-loving — the aperitivo standard with prosciutto, olives, bruschetta.

Boulevardier

Bourbon swapped in for gin in a Negroni — richer, less bitter. Pair with charcuterie, aged cheddar, mushroom risotto.

Sazerac

Rye, absinthe rinse, sugar, Peychaud's bitters. New Orleans dark and aromatic — pair with steak, dark chocolate, foie gras.

Shaken sours

Shaken sours

Citrus + spirit + sweet, shaken hard. Bright and food-friendly across the board.

Margarita

Tequila, fresh lime, triple sec. Salt rim optional — built for tacos, ceviche, grilled fish.

Daiquiri

White rum, fresh lime, sugar. The simplest, brightest sour ever invented — pair with ceviche, shrimp, jerk chicken.

Sidecar

Cognac, lemon, orange liqueur. Old-world elegance in a coupe — works with foie gras, soft cheese, fruit tart.

Whiskey Sour

Bourbon, fresh lemon, sugar, optional egg-white foam. Pair with BBQ ribs, fried chicken, pulled pork.

Gimlet

Gin and fresh lime — stripped-down sour. Brilliant with oysters, ceviche, raw bar, light salads.

Highball & long drinks

Highball & long drinks

Tall glass, big ice, lots of mixer. Sessionable and the easiest pours to pair.

Gin & Tonic

Botanical, refreshing, endlessly flexible — the default with sushi, fried chicken, Mediterranean mezze.

Moscow Mule

Vodka, ginger beer, lime in a copper mug. Cuts through richness — pair with bao buns, dim sum, BBQ.

Paloma

Tequila, fresh grapefruit, lime, salt, soda. The taco-day default — also great with chilaquiles, carnitas.

Dark 'n' Stormy

Dark rum, ginger beer, lime. Caribbean fire — built for jerk chicken, spicy curries, smoked meat.

Tom Collins

Gin, lemon, sugar, soda. The original summer cooler — pair with fried oysters, fish and chips, brunch.

Martini family

Martini family

Stirred or shaken, served up. The dressed-for-dinner pour.

Classic Martini

Gin (or vodka), dry vermouth, olive or twist. Bone-dry — pair with caviar, oysters, smoked salmon.

Dirty Martini

Martini with olive brine — savory, umami-edged, food-loving. Great with anchovies, blue cheese, oysters.

Espresso Martini

Vodka, fresh espresso, coffee liqueur. Dessert and digestif in one — pair with tiramisu, dark chocolate, espresso desserts.

Cosmopolitan

Vodka, cranberry, lime, triple sec. Tarter than it looks — works with brunch, fruit desserts, light seafood.

Tropical & tiki

Tropical & tiki

Rum-driven, fruit-driven, often umbrella-garnished. Vacation in a glass — and surprisingly good with spicy food.

Mojito

White rum, mint, lime, sugar, soda. Cuban summer — pair with tacos, ceviche, grilled fish, jerk chicken.

Piña Colada

Rum, pineapple, coconut cream. Vacation liquid — works with jerk pork, coconut curry, tropical-fruit desserts.

Mai Tai

Aged rum, orgeat (almond syrup), orange curaçao, lime. Tiki royalty — pair with Polynesian, smoked pork, spicy noodles.

Hurricane

Light + dark rum, passion fruit, lime, sugar. New Orleans Mardi Gras — pair with jerk chicken, Cajun shrimp, jambalaya.

Aperitivo & low-ABV

Aperitivo & low-ABV

Before-dinner sips — bitter, bright, low-proof. Italians figured this out a century ago.

Aperol Spritz

Aperol, Prosecco, soda water, orange slice. Sunset orange — Italian summer with olives, focaccia, antipasto.

Campari Soda

Campari, soda water, orange. Bitter, low-proof, conversation-starting — pair with bruschetta, charcuterie, pizza.

Hugo Spritz

Elderflower liqueur, Prosecco, mint, soda. The Negroni's softer cousin — great with goat cheese, salad, light brunch.

Try the pair-by-food finder → Find a cocktail for your dish. Want a specific cocktail added? Let us know.