Mocktails that pair with
Across 3 related dishes — most-paired first.
Tea-based & herbal
Hibiscus tea, fresh lime, tonic water. Tart, ruby-pink.
Hop bitterness, gentle malt sweetness, and herbal-acid pours all tame chili and round out curry richness.
Works with Coconut Curry Sauce · Chicken With Coconut Curry Sauce · Beef Steak With Coconut Curry Sauce
Spritzers & fizzes
Ginger beer, fresh lime, a dash of bitters. The non-alc Moscow Mule.
Hop bitterness, gentle malt sweetness, and herbal-acid pours all tame chili and round out curry richness.
Works with Coconut Curry Sauce · Chicken With Coconut Curry Sauce · Beef Steak With Coconut Curry Sauce
Citrus & shrubs
Bright, simple, endlessly versatile. The everything-pairing.
Hop bitterness, gentle malt sweetness, and herbal-acid pours all tame chili and round out curry richness.
Works with Coconut Curry Sauce · Chicken With Coconut Curry Sauce · Beef Steak With Coconut Curry Sauce
Virgin classics
Pomegranate or grape juice, citrus slices, sparkling water, fresh mint.
Hop bitterness, gentle malt sweetness, and herbal-acid pours all tame chili and round out curry richness.
Works with Coconut Curry Sauce · Chicken With Coconut Curry Sauce · Beef Steak With Coconut Curry Sauce
Tea-based & herbal
Chamomile-honey syrup, lemon, soda. Soft and floral.
Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.
Works with Coconut Curry Sauce · Chicken With Coconut Curry Sauce
Citrus & shrubs
Sparkling apple cider, fresh lemon, thyme. Autumnal.
Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.
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.
Spritzers & fizzes
Elderflower cordial, sparkling water, a squeeze of lime. Floral and clean.
Mid-bodied, soft-sweet, citrus-bright pours flex with everything from roast bird to fried wings.
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.