Cocktails that pair with
Across 3 related dishes — most-paired first.
Bourbon & American whiskey
Bourbon or rye, sugar, bitters, orange.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Works with Balsamic Beef · Balsamic Beef Tenderloin · Rosemary And Balsamic Beef And Chicken Kebabs
Classic & stirred
Bourbon, Campari, sweet vermouth. The whiskey Negroni — richer, less bitter.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Works with Balsamic Beef · Balsamic Beef Tenderloin
Classic & stirred
Rye, sweet vermouth, bitters, brandied cherry. The quintessential brown-spirit cocktail.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Works with Balsamic Beef · Balsamic Beef Tenderloin
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.
Works with Balsamic Beef · Balsamic Beef Tenderloin
Aperitivo & low-ABV
Aperol, Prosecco, soda water, orange slice. Sunset orange — Italian summer.
Bitter botanicals, citrus, and fresh herbs mirror the tahini-lemon-olive-oil base.
Vodka & gin
Bone-dry, crisp, olive-edged.
Mid-bodied, soft-sweet, citrus-bright pours flex with everything from roast bird to fried wings.
Vodka & gin
Botanical, refreshing, endlessly flexible.
Bitter botanicals, citrus, and fresh herbs mirror the tahini-lemon-olive-oil base.
Aperitivo & low-ABV
Elderflower liqueur, Prosecco, mint, soda. The Negronis softer cousin.
Bitter botanicals, citrus, and fresh herbs mirror the tahini-lemon-olive-oil base.
Vodka & gin
Bittersweet, herbal, the aperitivo standard.
Bitter botanicals, citrus, and fresh herbs mirror the tahini-lemon-olive-oil base.
Highball & long drinks
Tequila, fresh grapefruit, lime, salt, soda. The taco-day default.
Caramel-sweet, lightly bitter, citrus-bright pours match pork's sweet fat and crisp skin.
Shaken sours
Bourbon, fresh lemon, sugar, optional egg-white foam.
Caramel-sweet, lightly bitter, citrus-bright pours match pork's sweet fat and crisp skin.
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