Cocktails that pair with
Across 2 related dishes — most-paired first.
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 Leek And Asparagus Tart · Leek And Asparagus Tart With A Steak And Baby Leaf Salad
Vodka & gin
Botanical, refreshing, endlessly flexible.
Light, citrus-driven, lightly herbal pours mirror vinaigrette acid and fresh greens.
Works with Leek And Asparagus Tart · Leek And Asparagus Tart With A Steak And Baby Leaf Salad
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 Leek And Asparagus Tart · Leek And Asparagus Tart With A Steak And Baby Leaf Salad
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 Leek And Asparagus Tart · Leek And Asparagus Tart With A Steak And Baby Leaf Salad
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 Leek And Asparagus Tart · Leek And Asparagus Tart With A Steak And Baby Leaf Salad
Vodka & gin
Bone-dry, crisp, olive-edged.
Crisp-clean and bitter-herbal pours navigate the famously tricky vegetal-sulphur-tannin trio.
Shaken sours
Gin and fresh lime — as stripped-down as a sour gets.
Light, citrus-driven, lightly herbal pours mirror vinaigrette acid and fresh greens.
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