Cocktails that pair with
Across 3 related dishes — most-paired first.
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.
Works with Smoked Eel · Smoked Eel And Steak · Smoked Eel Timbale And Horseradish Crouton
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.
Works with Smoked Eel · Smoked Eel And Steak · Smoked Eel Timbale And Horseradish Crouton
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 Smoked Eel · Smoked Eel And Steak · Smoked Eel Timbale And Horseradish Crouton
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 Smoked Eel · Smoked Eel And Steak · Smoked Eel Timbale And Horseradish Crouton
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 Smoked Eel · Smoked Eel And Steak · Smoked Eel Timbale And Horseradish Crouton
Classic & stirred
Rye, absinthe rinse, sugar, Peychauds bitters. New Orleans dark and aromatic.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
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