Spirits that pair with
Across 2 related dishes — most-paired first.
Rum
Caramel-toned, soft oak.
Citrus-bitter or coffee-driven pours cut through dense dairy sweetness.
Works with Apple Flan · Pineapple Flank Steak
Liqueurs & digestifs
Aged French brandy.
Citrus-bitter or coffee-driven pours cut through dense dairy sweetness.
Works with Apple Flan · Pineapple Flank Steak
Liqueurs & digestifs
Italian bitter herbal liqueur.
Citrus-bitter or coffee-driven pours cut through dense dairy sweetness.
Tequila & mezcal
Aged, deep, almost whiskey-like.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Bourbon & American whiskey
Vanilla, caramel, charred-oak sweetness.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Scotch & Irish whiskey
Balanced, often with light smoke.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Bourbon & American whiskey
Spicier, drier, more peppery than bourbon.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Scotch & Irish whiskey
Honeyed, fruity, gentle.
Tropical, citrus-bright, and lightly tart pours echo the fruit at the center of the plate.
Liqueurs & digestifs
Aromatic, lightly fortified, served chilled.
Tropical, citrus-bright, and lightly tart pours echo the fruit at the center of the plate.
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