Cocktails that pair with
Across 2 related dishes — most-paired first.
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.
Works with Foie Gras De Canard · Millefeuille Of Boar Tenderloin And Foie Gras De Canard
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.
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.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Vodka & gin
Bittersweet, herbal, the aperitivo standard.
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.
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
Cognac, lemon, orange liqueur. Old-world elegance in a coupe.
Refined sippers — brandy, dry martini, herbal liqueur — were invented for the French table.
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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