Choosing the right cocktail to accompany a cut of meat shouldn’t feel like taking an exam. This guide aims to simplify that decision by focusing on how flavors complement one another.
For straightforward, smoky cuts
Grilled Marinated Skirt Steak (Arrachera) and Grilled Picanha—both boasting that signature charcoal-smoked profile—pair beautifully with the Chihuahua cocktail. Its lime and cranberry acidity cuts through the meat’s richness without overpowering the smoky flavor.
For hearty, celebratory cuts
The “El Sancho” Grand Rib Eye and the Chateaubriand (Caña de Filete)—both flambéed—find a perfect match in the Sonora cocktail. Its sweet-and-bitter profile, derived from Campari® and orange marmalade, balances the intensity of these flambéed cuts.
For cuts with mole or deep, complex flavors
The Beef Tenderloin in Ancestral Black Mole pairs naturally with the Oaxaca cocktail. Since the cocktail itself contains mole as an ingredient, it creates a rare, seamless flavor continuity between the plate and the glass.
For Surf and Turf
The Surf and Turf—combining tenderloin and shrimp—benefits from a versatile cocktail like the Yucatán. With its blend of gin, coconut liqueur, and citrus notes, it works equally well with the meat and the seafood.
The general rule, if all else fails
When in doubt, a good starting point is matching intensities: pair lighter cuts with fresh, crisp cocktails, and robust cuts with full-bodied cocktails. It’s not an exact science, but it’s a great place to start while you discover your favorite combination.
