TIKI TAKEOUT (FUN PAIRINGS FOR LAZY DINNERS)
Even if you’re too frazzled to cook, you can enliven a takeout supper with a cocktail made of fresh juices and served in a festive glass. With their heady mix of spices and their layers of flavor, tiki drinks are outstanding with tangy, salty, or spicy foods. They can lift lo mein to new heights and provide a cooling backdrop for blazin’ hot wings.
In general, cocktails that contain citrus and rum are dazzling with Jamaican, Thai, or Indian food—they complement coconut milk and cut through rich sauces. Drinks made with Angostura bitters taste terrific alongside Chinese takeout, like fried rice or anything with plum sauce or five-spice powder.
A Queen’s Park Swizzle and pad thai? Fantastic. The Three Dots and a Dash is one of our favorite revivers alongside tacos or burritos. For really spicy food, we love the taste-bud comforting Mai Tai. You may never order empanadas again without fixing a Painkiller once you try them together. The Dark ’n’ Stormy cries out for pizza, and the Scorpion Bowl is a winner with wings or fried chicken. Here are a few cocktails to get you started on a tiki takeout binge.
Queen’s Park Swizzle (page 198)
Three Dots and a Dash (page 187)
Mai Tai (page 185)
Painkiller (page 188)
Dark ’n’ Stormy (page 194)
Scorpion Bowl (page 192)
Test Pilot (page 187)