Mocktails that pair with
Across 2 related dishes — most-paired first.
Citrus & shrubs
Sparkling apple cider, fresh lemon, thyme. Autumnal.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Works with Sauteed Portabella And Cremini Mushrooms · Grilled Flank Steak With Sauteed Portabella And Cremini Mushrooms
Citrus & shrubs
Blood orange juice, sparkling water, a hint of cardamom.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Works with Sauteed Portabella And Cremini Mushrooms · Grilled Flank Steak With Sauteed Portabella And Cremini Mushrooms
Tea-based & herbal
Hibiscus tea, fresh lime, tonic water. Tart, ruby-pink.
Earth-and-oak, lightly smoky, slightly bitter pours echo mushroom's deep umami.
Works with Sauteed Portabella And Cremini Mushrooms · Grilled Flank Steak With Sauteed Portabella And Cremini Mushrooms
Tea-based & herbal
Chamomile-honey syrup, lemon, soda. Soft and floral.
Citrus-bitter or coffee-driven pours cut through dense dairy sweetness.
Tea-based & herbal
Cold-steeped Earl Grey, lemon, simple syrup. Bergamot lifts everything.
Citrus-bitter or coffee-driven pours cut through dense dairy sweetness.
Punches & sangrias
Pomegranate juice, ginger beer, fresh lime. Bold and warming.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.