I don't like cocktails or cheekiness, so to me they are ridiculous on their face. That said, the combinations sound great, and I would suggest using the peels from salted (preserved) lemons as citrus. Not sure why, but they work really well in sauces for gamier meats. Also, the zests add some bitterness, which may let you stay away from bitters (which I personally dislike) and you could add a different form of complimentary acidity or use juice. I think sherry vinegar, salted lemon peel and bourbon with veal and chicken stock would be a nice combo, though that takes it out of the cocktail range, which kind of compromises the idea. Cherries would probably work well with it too.
Edit: also, consider adding a bit of fresh ginger. I find that ginger cuts greasiness better than anything else, and it would certainly work with those flavors.