Cocktails that pair with
Across 2 related dishes — most-paired first.
Classic & stirred
Bourbon, Campari, sweet vermouth. The whiskey Negroni — richer, less bitter.
Big, dark, sometimes-funky pours stand up to lamb's gamy fat without flinching.
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.
Big, dark, sometimes-funky pours stand up to lamb's gamy fat without flinching.
Bourbon & American whiskey
Bourbon or rye, sugar, bitters, orange.
Caramel-sweet, lightly bitter, citrus-bright pours match pork's sweet fat and crisp skin.
Classic & stirred
Rye, absinthe rinse, sugar, Peychauds bitters. New Orleans dark and aromatic.
Big, dark, sometimes-funky pours stand up to lamb's gamy fat without flinching.
Shaken sours
Cognac, lemon, orange liqueur. Old-world elegance in a coupe.
Big, dark, sometimes-funky pours stand up to lamb's gamy fat without flinching.
Shaken sours
Bourbon, fresh lemon, sugar, optional egg-white foam.
Caramel-sweet, lightly bitter, citrus-bright pours match pork's sweet fat and crisp skin.
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