Mocktails pairings for Lamb Tenderloin, Duchess Potato And Roasted Vegetables

Citrus & shrubs

Sparkling apple cider, fresh lemon, thyme. Autumnal.

Why it works with Lamb Tenderloin, Duchess Potato And Roasted Vegetables

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.

Citrus & shrubs

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

Why it works with Lamb Tenderloin, Duchess Potato And Roasted Vegetables

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

Tea-based & herbal

Chamomile-honey syrup, lemon, soda. Soft and floral.

Why it works with Lamb Tenderloin, Duchess Potato And Roasted Vegetables

Caramel-sweet, lightly bitter, citrus-bright pours match pork's sweet fat and crisp skin.

Spritzers & fizzes

Muddled cucumber and mint, fresh lime, club soda. Reads like a garden.

Why it works with Lamb Tenderloin, Duchess Potato And Roasted Vegetables

Bright citrus, lightly herbal, and clean wheat pours stay light against vegetable freshness.

Punches & sangrias

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

Why it works with Lamb Tenderloin, Duchess Potato And Roasted Vegetables

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

Virgin classics

Pomegranate or grape juice, citrus slices, sparkling water, fresh mint.

Why it works with Lamb Tenderloin, Duchess Potato And Roasted Vegetables

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