Cocktail Pairings for a Carnival Feast

"French 75. Got to keep some things classy." —Brittany Casos, beverage director at Coppa

"Caramel Apple Martini." —Greg Neises, bartender at Tico

"A daiquiri. The citrus and rum should help cut some of that sugar." —Paulo Pereira, beverage director at Brass Union

"Frozen daiquiri." —Katie Mae Dell Isola, bar manager at Haru

"Irish Coffee." —Dan Greenough, food & beverage manager of all Burtons Grill locations

"A Cosmo because I would never put myself in a position to have these." —Kevin Murphy, operations manager of Deuxave

"Americano. Something bitter and light to cut through all that sugar." —Ryan Lotz, bar manager at No. 9 Park

"Can’t really beat a Rum and Coke for that kind of thing, but you may want to go Fernet and Coke just to keep your stomach settled." —Vikram Hegde, bartender at Sarma

"If Cosmopolitans came in a box, this would be the right time to pull one out." —Jake Kress, bar Manager at Grill 23 & Bar

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

"Something sweet like a pear martini." —Giulio Favuzza, beverage manager of Red Heat Tavern

"You need a champagne cocktail with all that joy." —Lauren Hayes, head bartender at Ten Tables in Jamaica Plain

"Jack and Coke." —Ian Nal, general manager and beverage director of Fish Restaurant & Wine Bar in Marlborough

"A Singapore Sling." —Jenna Pollock, bar director at Nebo

"Something with beer or maybe cider, out of a plastic cup. Bantam Wunderkind and Angostura would do the trick." —Augusto Lino, bartender at Hungry Mother

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

"When in doubt: always go Margarita." —Colin Kiley, bartender at Puritan & Company

"Shots of tequila." —Tom Tellier, beverage director for Restaurant dante and both locations of il Casale

"Sparkling Lampone (Prosecco simple syrup with raspberry vodka and fresh raspberries)." —Davide Crusoe, general manager at Chopps in Burlington

"Mai Tai." —Christine Gerow, director of restaurant & bar at the Westin Waltham-Boston's Seventy at Third Avenue

"Shot of amaro. Need help digesting!" —Sam Treadway, bar manager at Backbar

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

"I dunno, Jack and Coke. It’s not like I’m going to The Big E and making your finest periodista. You're at the goddamn fair. Do they serve cocktails at the fair?" —Sean Woods, bar manager at Ribelle

"Cognac French 75 with a stupidly expensive yeasty champagne (because why not! Low brow/high brow.) Yeast and yeast, citrus to add a different perspective for the tongue, and cognac to give it depth." —Ezra Star, general manager at Drink

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

"Sazerac. Simply because there’s never a wrong time for a Sazerac. Plus, with all that sweet, you’re gonna need some bitter." —Jonathan Mendez, beverage director and bartender at TRADE

"Jack Rose." — Michael Florence, bar manager at Ole

"Rome with a View." —Tyler Wang, bartender at Audubon

"Carnival fried dough and cotton candy with some mulled cider. If on a cooler night outside at a carnival a nice warm cup of cider, spice and whiskey would hit the spot." —Rob Dunn, bar manager at Lineage

"The Paloma." —Taso Papatsoris, bartender at Casa B

"Oaxacan Old Fashioned." —Ashish Mitra, bar manager at Russell House Tavern

"Fernet and Coke with bitters and lemon." —Erica Petersiel, general manager at No. 8 Kitchen & Spirits

"Daiquiri." —Ryan McGrale, beverage director at Tavern Road

"Bokx 109's Bella Rae (Dewars 12, Malibu, white creme de cocoa, orange juice, pineapple juice, cotton candy sugar rim)." —Tom Dargon, assistant general manager of BOKX 109