Cocktails that pair with
Across 3 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 Fried Goose · Pan Fried Goose Liver · Pan Fried Goose Foie Gras With Rhubarb
Vodka & gin
Botanical, refreshing, endlessly flexible.
Mid-bodied, soft-sweet, citrus-bright pours flex with everything from roast bird to fried wings.
Works with Fried Goose · Pan Fried Goose Liver · Pan Fried Goose Foie Gras With Rhubarb
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 Fried Goose · Pan Fried Goose Liver · Pan Fried Goose Foie Gras With Rhubarb
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 Fried Goose · Pan Fried Goose Liver · Pan Fried Goose Foie Gras With Rhubarb
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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