Cocktails that pair with
Across 2 related dishes — most-paired first.
Vodka & gin
Bone-dry, crisp, olive-edged.
Crisp-clean and bitter-herbal pours navigate the famously tricky vegetal-sulphur-tannin trio.
Vodka & gin
Botanical, refreshing, endlessly flexible.
Crisp-clean and bitter-herbal pours navigate the famously tricky vegetal-sulphur-tannin trio.
Aperitivo & low-ABV
Elderflower liqueur, Prosecco, mint, soda. The Negronis softer cousin.
Crisp-clean and bitter-herbal pours navigate the famously tricky vegetal-sulphur-tannin trio.
Classic & stirred
Rye, sweet vermouth, bitters, brandied cherry. The quintessential brown-spirit cocktail.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Tropical & tiki
White rum, mint, lime, sugar, soda. Cuban summer in a glass.
Carbonation and a touch of sweetness tame chile heat; citrus sour balances cooling-ranch dip.
Vodka & gin
Vodka, ginger beer, lime. Cuts through richness.
Carbonation and a touch of sweetness tame chile heat; citrus sour balances cooling-ranch dip.
Bourbon & American whiskey
Bourbon or rye, sugar, bitters, orange.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Highball & long drinks
Tequila, fresh grapefruit, lime, salt, soda. The taco-day default.
Carbonation and a touch of sweetness tame chile heat; citrus sour balances cooling-ranch dip.
Shaken sours
Bourbon, fresh lemon, sugar, optional egg-white foam.
Carbonation and a touch of sweetness tame chile heat; citrus sour balances cooling-ranch dip.
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