The
New York phenomenon of glorifying street food, namely that of the Asian
persuasion, isn't terribly new, but it is growing, and along with it, a
love for cocktails laden with all sorts of quirky ingredients (Tang,
vinegar, chiles and smoked cherry Coke). Loving the heat and the grease,
I've made my way around to quite a few of them (and actually worked in
one of them as well) bowling through noodles, fried rice, and long
beans. No meal at these peppercorn-spiked marathons should be without a
cold drink to refresh the palate and reverse the burning magic
of Szechuan peppercorns. Here are five favorites:
1. Pok Pok's
Tamarind Whiskey Sour (pictured above) is just the right combination of sweet, tangy,
and slightly funky to go alongside a plate of umami-laced fish sauce
wings or Mangalista pork neck.
2. The citrus-floral bomb of a soju Palmer slushie at Momofuku Noodle Bar is one of the more adult delights to pair with a bowl of ginger scallion noodles or Momo's famous fried chicken.
3. Bacon and clams play well with a spicy tequila, ginger and watermelon infused Chupacabra at Fatty 'Cue West Village. Follow it with a large coconut water doused with rum.
4. For a taste of authentic Filipino boozing, go for a Zsa Zsa Padilla at Maharlika, a bitter-sweet bang of Campari and Tang. Best in double orders and followed by warm shots of gin and vinegar chasers.
Tamarind Whiskey Sour photo by Flickr user Intrepidation