Cocktail Pairings for the Spiciest Curry Dish Ever

"Planter's Punch. The sweetness of the juice will counteract the heat." —Brittany Casos, beverage director at Coppa

"Aviator." —Greg Neises, bartender at Tico

"A gin & cucumber drink. Very refreshing." —Katie Mae Dell Isola, bar manager at Haru

"French 75." —Dan Greenough, food & beverage manager of all Burtons Grill locations

"Margarita." —Kevin Murphy, operations manager of Deuxave

"Ti punch!" —Ryan Lotz, bar manager at No. 9 Park

"Piña Colada! Sweet, cold and creamy to counter the spice. Also, Piña Coladas are just plain awesome!" —Vikram Hegde, bartender at Sarma

"Vodka soda." —Kaitlena Cash, bartender at Anthem Kitchen + Bar

"Something simple like a vodka on the rocks or a martini — which wouldn't interfere with the flavors of the curry." —Giulio Favuzza, beverage manager of Red Heat Tavern

"A Sidecar with a sugar rim." —Lauren Hayes, head bartender at Ten Tables in Jamaica Plain

"Vida Cantina’s mango daiquiri." —Molly Woodhouse, general manager and beverage director of Vida Cantina in Portsmouth (and an alum of The Butcher Shop and Menton)

"A frozen margarita made with well tequila and an inexpensive sour mix. Save the good stuff for when you can actually taste it." —Ian Nal, general manager and beverage director of Fish Restaurant & Wine Bar in Marlborough

"A Painkiller." —Jenna Pollock, bar director at Nebo

"Aperol Spritz." —Augusto Lino, bartender at Hungry Mother

"Painkiller." —Brian Mantz, bar manager at Wink & Nod

"Cocchi Americano and soda with a dash or two of Angostura. Sweetness in the Cocchi cuts the heat of the curry, and the clove cinnamon notes of the bitters are reflective with the warm spice notes of those dishes." —Colin Kiley, bartender at Puritan & Company

"My ‘Cucumber Sureau’ — Cucumber vodka, lemon, lime, St Germain, salt, and soda." —Todd Lipman, head sommelier at Bistro du Midi

"Coconut milk-based vodka drink. This will mellow out the spice." —Christine Gerow, director of restaurant & bar at the Westin Waltham-Boston's Seventy at Third Avenue

"Thai Vice — Pina colada mixed with a spicy lemongrass daiquiri." —Sam Treadway, bar manager at Backbar

"Painkiller." —Seth Freidus, beverage director at Alden & Harlow

"An Old Monk Rum daiquiri." —Will Isaza, bartender at Fairsted Kitchen

"A Mai Tai or Scorpion Bowl. It’s gotta have enough booze to get you where you need to go, enough citrus to play with the food, and enough sugar to put out the heat. It’s nice before, during, and after your spicy food." —Sean Woods, bar manager at Ribelle

"Gin Gimlet. Gin goes really well with Southeast Asian flavors. But if you need something to cool down the burn, try a Painkiller." —Naomi Levy, bar manager at Eastern Standard

"Something with cucumber to cool things down, maybe our Ivy Chain." —Katie Emmerson, bar manager at The Hawthorne

"I think a very smooth bourbon Manhattan would be the perfect pairing. It would smooth out the spice and add some cooling sweetness." —Ezra Star, general manager at Drink

"Campari and soda." —Paul Manzelli, bartender at Bergamot

"Mezcal Paloma. Spicy and smokey are the definition of my wheelhouse." —Jonathan Mendez, beverage director and bartender at TRADE

"White Russian. The milk will help put out the flames and the vodka will get you buzzed to be bold again and go for a second bite!" —Jake Kress, bar Manager at Grill 23 & Bar

"Aslan's Reviver!" — Michael Florence, bar manager at Ole

"Ty Ku Electric Lemonade." —Tom Dargon, assistant general manager of BOKX 109

"French 75 or Death in the Afternoon." —Ashish Mitra, bar manager at Russell House Tavern

"We just finished a pomegranate and candied ginger infused vodka. That with soda water." —Erica Petersiel, general manager at No. 8 Kitchen & Spirits

"Milk punch." —Ryan McGrale, beverage director at Tavern Road

"Manhattan." —Taso Papatsoris, bartender at Casa B

"Bols makes a yogurt liqueur. I don't know how or why, but I'm sure I'd use that...and cumin." —Tyler Wang, bartender at Audubon