Cocktails that pair with
Classic & stirred
Bourbon, Campari, sweet vermouth. The whiskey Negroni — richer, less bitter.
Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.
Vodka & gin
Bone-dry, crisp, olive-edged.
Refined sippers — brandy, dry martini, herbal liqueur — were invented for the French table.
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.
Vodka & gin
Bittersweet, herbal, the aperitivo standard.
Bourbon & American whiskey
Bourbon or rye, sugar, bitters, orange.
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.
Refined sippers — brandy, dry martini, herbal liqueur — were invented for the French table.
Shaken sours
Cognac, lemon, orange liqueur. Old-world elegance in a coupe.
Refined sippers — brandy, dry martini, herbal liqueur — were invented for the French table.
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