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Spirits · Red Meat & Cigar Club editorial

Pairing Spirits with Cigars & Steak

Match weight to weight, and let the glass bridge the smoke and the sear.

21+ only. Please drink responsibly. Spirits content is intended for adults of legal drinking age (21 and over in the U.S.). Never drink and drive. Red Meat & Cigar Club does not sell alcohol, and nothing here is a paid endorsement.
A glass of cognac
Photo: Didier Descouens / Wikimedia Commons, CC BY-SA 3.0

A great steak dinner, then a good cigar, then a glass of something brown. That's about as classic as an evening gets. Pairing isn't about rules, but a few principles help.

Match weight to weight

A mild Connecticut-shade cigar gets bulldozed by cask-strength bourbon or Islay peat. A full Nicaraguan maduro makes a light blended Scotch disappear. Match body to body: mild with lighter spirits, full with bigger ones.

Classic pairings

In the glassWith a cigarWith steak
Bourbon (Buffalo Trace, Woodford)Medium to full; maduro or Habano wrappers echo the caramelRibeye: sweetness against char and fat
Wheated bourbonMedium Dominican blendsFilet with a butter baste
RyePeppery Nicaraguan blendsPeppercorn-crusted strip
Sherried Speyside (Macallan)Rich, smooth Dominican or Cameroon-wrapped cigarsPrime rib, after dinner
Islay (Lagavulin)Full, earthy cigars; smoke meets smokeSmoked brisket or a hard-seared crust
Irish pot still (Redbreast)Mild to medium Connecticut shadeSteak frites
Añejo tequila (Don Julio 1942)Medium cigars with cedar and cocoaCarne asada, picanha
Aged rumMedium cigars; molasses meets cocoaGrilled skirt steak
Cognac (VSOP/XO)Elegant, nuanced cigarsThe classic finish to a steakhouse dinner

Small things that matter

See our steak and cigar pairing guide and reverse-sear steak guide to round out the evening.

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