Cocktails that pair with
Across 3 related dishes — most-paired first.
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 Truffle Potato · Truffle Potato Gratin · Filet, Black Truffle Potato Puree, Wild Mushrooms,cabernet Reduction
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 Truffle Potato · Truffle Potato Gratin · Filet, Black Truffle Potato Puree, Wild Mushrooms,cabernet Reduction
Shaken sours
Cognac, lemon, orange liqueur. Old-world elegance in a coupe.
Earth-and-oak, lightly smoky, slightly bitter pours echo mushroom's deep umami.
Works with Truffle Potato · Truffle Potato Gratin · Filet, Black Truffle Potato Puree, Wild Mushrooms,cabernet Reduction
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.
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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