Drinking Asia New York-Style

Leslie Pariseau
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:

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. 

5. At the newly opened Mission Chinese Food (which you can read about in our May issue), nearly everything is delightfully mouth tingling, which means bubbly cocktails are a good bet. Do the Great Northern, a mix of shochu, grapefruit, yuzu and sparkling wine, to calm the fire of the chile-rubbed pastrami you just shoveled in the trap (because there's no other way to eat Mission's dishes).

Tamarind Whiskey Sour photo by Flickr user Intrepidation

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