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 Pepper Crusted Tenderloin · Horseradish Black Pepper Crusted Tenderloin With Mushroom Blue Cheese Sauce
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 Pepper Crusted Tenderloin · Horseradish Black Pepper Crusted Tenderloin With Mushroom Blue Cheese Sauce
Tea-based & herbal
Chamomile-honey syrup, lemon, soda. Soft and floral.
Caramel-sweet, lightly bitter, citrus-bright pours match pork's sweet fat and crisp skin.
Works with Pepper Crusted Tenderloin · Horseradish Black Pepper Crusted Tenderloin With Mushroom Blue Cheese Sauce
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.
Works with Pepper Crusted Tenderloin · Horseradish Black Pepper Crusted Tenderloin With Mushroom Blue Cheese Sauce
Virgin classics
Pomegranate or grape juice, citrus slices, sparkling water, fresh mint.
Caramel-sweet, lightly bitter, citrus-bright pours match pork's sweet fat and crisp skin.
Works with Pepper Crusted Tenderloin · Horseradish Black Pepper Crusted Tenderloin With Mushroom Blue Cheese Sauce
Citrus & shrubs
Strawberry-balsamic shrub stirred into soda water. Tangy and savory.
Salty-sweet, big-bodied, sometimes-smoky pours wrestle blue's pungent funk into balance.