Cocktails that pair with

Char-broiled Herb Crusted Rack Of Lamb With Thai Basil Aioli

← back to all cocktails

Daiquiri

Shaken sours

White rum, fresh lime, sugar. The simplest, brightest sour ever invented.

Why it works with Char-broiled Herb Crusted Rack Of Lamb With Thai Basil Aioli

Bright citrus and ginger balance Thai's chili-lime-sugar-fish-sauce four-way attack.

Manhattan

Classic & stirred

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

Why it works with Char-broiled Herb Crusted Rack Of Lamb With Thai Basil Aioli

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

Margarita

Shaken sours

Tequila, fresh lime, triple sec. Salt rim optional but recommended.

Why it works with Char-broiled Herb Crusted Rack Of Lamb With Thai Basil Aioli

Bright citrus and ginger balance Thai's chili-lime-sugar-fish-sauce four-way attack.

Mojito

Tropical & tiki

White rum, mint, lime, sugar, soda. Cuban summer in a glass.

Why it works with Char-broiled Herb Crusted Rack Of Lamb With Thai Basil Aioli

Bright citrus and ginger balance Thai's chili-lime-sugar-fish-sauce four-way attack.

Moscow Mule

Vodka & gin

Vodka, ginger beer, lime. Cuts through richness.

Why it works with Char-broiled Herb Crusted Rack Of Lamb With Thai Basil Aioli

Bright citrus and ginger balance Thai's chili-lime-sugar-fish-sauce four-way attack.

Sazerac

Classic & stirred

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

Why it works with Char-broiled Herb Crusted Rack Of Lamb With Thai Basil Aioli

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