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 Stir Fry Chicken · Stir Fry Chicken And Vegetables · Stir Fry Chicken With Vegetables · Stir Fry Chicken With Peanut Sauce
Vodka & gin
Botanical, refreshing, endlessly flexible.
Mid-bodied, soft-sweet, citrus-bright pours flex with everything from roast bird to fried wings.
Works with Stir Fry Chicken · Stir Fry Chicken And Vegetables · Stir Fry Chicken With Vegetables · Stir Fry Chicken With Peanut Sauce
Bourbon & American whiskey
Bourbon or rye, sugar, bitters, orange.
Mid-bodied, soft-sweet, citrus-bright pours flex with everything from roast bird to fried wings.
Works with Stir Fry Chicken · Stir Fry Chicken And Vegetables · Stir Fry Chicken With Vegetables · Stir Fry Chicken With Peanut Sauce
Shaken sours
Bourbon, fresh lemon, sugar, optional egg-white foam.
Mid-bodied, soft-sweet, citrus-bright pours flex with everything from roast bird to fried wings.
Works with Stir Fry Chicken · Stir Fry Chicken And Vegetables · Stir Fry Chicken With Vegetables · Stir Fry Chicken With Peanut Sauce
Aperitivo & low-ABV
Aperol, Prosecco, soda water, orange slice. Sunset orange — Italian summer.
Bright citrus, lightly herbal, and clean wheat pours stay light against vegetable freshness.
Works with Stir Fry Chicken And Vegetables · Stir Fry Chicken With Vegetables
Aperitivo & low-ABV
Elderflower liqueur, Prosecco, mint, soda. The Negronis softer cousin.
Bright citrus, lightly herbal, and clean wheat pours stay light against vegetable freshness.
Works with Stir Fry Chicken And Vegetables · Stir Fry Chicken With Vegetables
Classic & stirred
Rye, sweet vermouth, bitters, brandied cherry. The quintessential brown-spirit cocktail.
Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.
Classic & stirred
Rye, absinthe rinse, sugar, Peychauds bitters. New Orleans dark and aromatic.
Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.
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