Cocktails that pair with

Barbecued Lamb Shank With Herbs De Provence And Paprika Rub Served On Pilaf

← back to all cocktails

Boulevardier

Classic & stirred

Bourbon, Campari, sweet vermouth. The whiskey Negroni — richer, less bitter.

Why it works with Barbecued Lamb Shank With Herbs De Provence And Paprika Rub Served On Pilaf

Big, dark, sometimes-funky pours stand up to lamb's gamy fat without flinching.

Manhattan

Classic & stirred

Rye, sweet vermouth, bitters, brandied cherry. The quintessential brown-spirit cocktail.

Why it works with Barbecued Lamb Shank With Herbs De Provence And Paprika Rub Served On Pilaf

Big, dark, sometimes-funky pours stand up to lamb's gamy fat without flinching.

Old Fashioned

Bourbon & American whiskey

Bourbon or rye, sugar, bitters, orange.

Why it works with Barbecued Lamb Shank With Herbs De Provence And Paprika Rub Served On Pilaf

Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.

Sazerac

Classic & stirred

Rye, absinthe rinse, sugar, Peychauds bitters. New Orleans dark and aromatic.

Why it works with Barbecued Lamb Shank With Herbs De Provence And Paprika Rub Served On Pilaf

Big, dark, sometimes-funky pours stand up to lamb's gamy fat without flinching.

Sidecar

Shaken sours

Cognac, lemon, orange liqueur. Old-world elegance in a coupe.

Why it works with Barbecued Lamb Shank With Herbs De Provence And Paprika Rub Served On Pilaf

Big, dark, sometimes-funky pours stand up to lamb's gamy fat without flinching.

Whiskey Sour

Shaken sours

Bourbon, fresh lemon, sugar, optional egg-white foam.

Why it works with Barbecued Lamb Shank With Herbs De Provence And Paprika Rub Served On Pilaf

Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.