Mocktails pairings for Char-broiled Herb Crusted Rack Of Lamb With Thai Basil Aioli

Citrus & shrubs

Blood orange juice, sparkling water, a hint of cardamom.

Why it works with Char-broiled Herb Crusted Rack Of Lamb With Thai Basil Aioli

Big, dark, sometimes-funky pours stand up to lamb's gamy fat without flinching.

Tea-based & herbal

Hibiscus tea, fresh lime, tonic water. Tart, ruby-pink.

Why it works with Char-broiled Herb Crusted Rack Of Lamb With Thai Basil Aioli

Bright citrus and ginger balance Thai's chili-lime-sugar-fish-sauce four-way attack.

Spritzers & fizzes

Ginger beer, fresh lime, a dash of bitters. The non-alc Moscow Mule.

Why it works with Char-broiled Herb Crusted Rack Of Lamb With Thai Basil Aioli

Bright citrus and ginger balance Thai's chili-lime-sugar-fish-sauce four-way attack.

Citrus & shrubs

Bright, simple, endlessly versatile. The everything-pairing.

Why it works with Char-broiled Herb Crusted Rack Of Lamb With Thai Basil Aioli

Bright citrus and ginger balance Thai's chili-lime-sugar-fish-sauce four-way attack.

Punches & sangrias

Pomegranate juice, ginger beer, fresh lime. Bold and warming.

Why it works with Char-broiled Herb Crusted Rack Of Lamb With Thai Basil Aioli

Big, dark, sometimes-funky pours stand up to lamb's gamy fat without flinching.

Virgin classics

Mint, lime, sugar, soda. Stands on its own without rum.

Why it works with Char-broiled Herb Crusted Rack Of Lamb With Thai Basil Aioli

Bright citrus and ginger balance Thai's chili-lime-sugar-fish-sauce four-way attack.