Cocktail Pairings for a Greasy, Mediocre, Late-Night Slice of Pizza

"Shandy or beer cocktail. At Coppa, we have a great one called the Coney Island Strong Man with yellow and green chartreuse, house-made sour mix, and a classic lager like Narragansett." —Brittany Casos, beverage director at Coppa

"Dark and Stormy." —Dan Greenough, food & beverage manager of all Burtons Grill locations

"At this point in the night I’m probably not doing much mixing: neat whiskey." —Ryan Lotz, bar manager at No. 9 Park

"Something really acidic and herbaceous to cut through the grease, maybe a Gin Gimlet or an Aviation." —Vikram Hegde, bartender at Sarma

"Old Fashioned." —Jake Kress, bar manager at Grill 23 & Bar

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

"Red Heat Tavern sangria." —Giulio Favuzza, beverage manager of Red Heat Tavern

"Does a Narragansett Del's shandy on the rocks count? If I add orange bitters?" —Lauren Hayes, head bartender at Ten Tables in Jamaica Plain

"Shot of Fernet Branca and glass bottle Coca Cola as a back." —Molly Woodhouse, general manager and beverage director of Vida Cantina in Portsmouth (and an alum of The Butcher Shop and Menton)

"Red Bull and vodka — sounds like second wind and time to continue the party..." —Ian Nal, general manager and beverage director of Fish Restaurant & Wine Bar in Marlborough

"A Manhattan on the rocks." —Jenna Pollock, bar director at Nebo

"Something strong, to make it all end soon." —Augusto Lino, bartender at Hungry Mother

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

"Campari and soda. Preventative medicine." —Colin Kiley, bartender at Puritan & Company

"Fernet/’Gansett." —Tom Tellier, beverage director for Restaurant dante and both locations of il Casale

"Aperol and ginger ale." —Todd Lipman, head sommelier at Bistro du Midi

"Dark and Stormy, all day long." —Davide Crusoe, general manager at Chopps in Burlington

"A gin martini. Might as well have a good drink with a mediocre pizza." —Christine Gerow, director of restaurant & bar at the Westin Waltham-Boston's Seventy at Third Avenue

"Half pour of pilsner and a half shot of bourbon." —Sam Treadway, bar manager at Backbar

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

"A Boilermaker - Hamm's and Old Crow Reserve." —Will Isaza, bartender at Fairsted Kitchen

"I would just slug rum & Coke. Pour six ounce of Coke out of the bottle and fill it back up with rum." —Sean Woods, bar manager at Ribelle

"A shandy." —Naomi Levy, bar manager at Eastern Standard

"Tom Collins, tall and refreshing." —Katie Emmerson, bar manager at The Hawthorne

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

"First of all, I am still unconvinced that pizza and cocktails go together. I have been many places and tried many things, but few of them have worked. There is however a common drink from northern France, a combination of cider and apple brandy, that sometimes goes pretty well with pizza." —Ezra Star, general manager at Drink

"Rum & Moxie in a red Solo cup." — Michael Florence, bar manager at Ole

"I'm obviously already wasted, so this could go one of two ways. Either I do something completely ridiculous like a Braulio Flip, or Manzanilla Sherry out of bottle." —Tyler Wang, bartender at Audubon

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

"Gin and tonic." —Ashish Mitra, bar manager at Russell House Tavern

"Old Fashioned." —Ryan McGrale, beverage director at Tavern Road

"Greasy pizza with a Brooklyn cocktail. It is a nice stiff cocktail and a variation of a Manhattan, not too heavy and easily soaked up by the pizza dough." —Rob Dunn, bar manager at Lineage

"Boiler Maker." —Tom Dargon, assistant general manager of BOKX 109