Cocktails that pair with
Across 4 related dishes — most-paired first.
Vodka & gin
Bone-dry, crisp, olive-edged.
Mid-bodied, soft-sweet, citrus-bright pours flex with everything from roast bird to fried wings.
Works with Chicken Roulade · Stuffed Chicken Roulade · Chicken Roulade Stuffed With Spinach And Smoked Gouda · Chicken Roulade With Brussels Sprouts, Walnuts And Pecorino
Bourbon & American whiskey
Bourbon or rye, sugar, bitters, orange.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
Works with Chicken Roulade · Stuffed Chicken Roulade · Chicken Roulade Stuffed With Spinach And Smoked Gouda · Chicken Roulade With Brussels Sprouts, Walnuts And Pecorino
Shaken sours
Bourbon, fresh lemon, sugar, optional egg-white foam.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
Works with Chicken Roulade · Stuffed Chicken Roulade · Chicken Roulade Stuffed With Spinach And Smoked Gouda · Chicken Roulade With Brussels Sprouts, Walnuts And Pecorino
Vodka & gin
Botanical, refreshing, endlessly flexible.
Mid-bodied, soft-sweet, citrus-bright pours flex with everything from roast bird to fried wings.
Works with Chicken Roulade · Stuffed Chicken Roulade · Chicken Roulade With Brussels Sprouts, Walnuts And Pecorino
Classic & stirred
Rye, sweet vermouth, bitters, brandied cherry. The quintessential brown-spirit cocktail.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
Works with Chicken Roulade Stuffed With Spinach And Smoked Gouda · Chicken Roulade With Brussels Sprouts, Walnuts And Pecorino
Classic & stirred
Bourbon, Campari, sweet vermouth. The whiskey Negroni — richer, less bitter.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
Highball & long drinks
Dark rum, ginger beer, lime. Caribbean fire — cuts through fatty foods.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
Shaken sours
Cognac, lemon, orange liqueur. Old-world elegance in a coupe.
Caramel, oak, and dried-fruit notes echo aged cheese's nutty-crystalline depth.
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