BYOWs (Bring Your Own Whatever)

Choose Your Booze

by Dena Merlino

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Published: Feb 27, 2008

A nice vodka is subtle enough to let the fresh juices, spices and flower extracts in Bindi's cocktail mixers do the talking. Based on common drinks you might find Indian street vendors hawking, choices include nimbu-pani (lemonade with pomegranate and ginger) and mango sharbat, which features mango, lime and green cardamom.

When it comes to lugging along a chilled six-pack of Red Stripe or Dos Equis Amber (or hell, even a 22-ounce Corona), there's no better destination than the Hut. See, the carbonation quells the kick of the guarded jerk blend that fires up both chicken and shrimp dishes.

Bring tequila and surrender it to your server. You'll soon receive a pitcher of classic lime margaritas, or maybe even peach or strawberry, depending on daily availability. Prep your belly for salt-rimmed boozing with a plate of crispy chicken chimichangas. And don't worry if your pitcher starts getting watery — they leave your bottle with you for "adjustments."

Sake's cool, crisp flavor does well showcasing the delicate textures of Aso's chirashi platter — sushi and veggies over a bed of rice, something like the Japanese version of a naked burrito. Splurge on a bottle of fragrant Daiginjo, the purest, most fragrant variety of the rice wine.

With dishes that range from handmade pasta (try the porcini gnocchi) and veal Milanese to an incredible chilled insalata di mare appetizer, resist the regular reds and lighten the evening with a bottle of Prosecco. The bubbly libation will be perfect all the way through dulce.

 

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