Cocktails that pair with
Across 2 related dishes — most-paired first.
Vodka & gin
Bone-dry, crisp, olive-edged.
Round, soft, faintly bitter pours echo the parmesan-and-butter weight without piling on.
Works with Roasted Artichoke · Ostrich Filet,crispy Polenta, Beetroot Puree,fine Beans,roasted Artichokes, Cherry Jus
Aperitivo & low-ABV
Elderflower liqueur, Prosecco, mint, soda. The Negronis softer cousin.
Round, soft, faintly bitter pours echo the parmesan-and-butter weight without piling on.
Works with Roasted Artichoke · Ostrich Filet,crispy Polenta, Beetroot Puree,fine Beans,roasted Artichokes, Cherry Jus
Vodka & gin
Botanical, refreshing, endlessly flexible.
Crisp-clean and bitter-herbal pours navigate the famously tricky vegetal-sulphur-tannin trio.
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.
Round, soft, faintly bitter pours echo the parmesan-and-butter weight without piling on.
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.
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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