Spirits that pair with
Across 3 related dishes — most-paired first.
Liqueurs & digestifs
Aromatic, lightly fortified, served chilled.
Citrus-bright, lightly bitter, or aged-sweet pours all flex with mozzarella, parmesan, and the in-between.
Works with Boursin Cheese · Filet Mignon With Boursin Cheese · Crab Tartlet Boursin Cheese Carmelized Onion
Rum
Caramel-toned, soft oak.
Soft sweetness, citrus-edged richness, and coffee-warmth pours match the pastry case without piling on sugar.
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.
Liqueurs & digestifs
Aged French brandy.
Soft sweetness, citrus-edged richness, and coffee-warmth pours match the pastry case without piling on sugar.
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.
Soft sweetness, citrus-edged richness, and coffee-warmth pours match the pastry case without piling on sugar.
Rum
Clean, light, cocktail-ready.
Bright, dry, slightly briny pours echo sweet shellfish and refresh between butter dips.
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