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Cocktail Pairings for a Carnival Feast

For Cocktail Week, we asked area bartenders what cocktail they'd pair with five different dishes. Up next: A Carnival Feast of Fried Dough and Cotton Candy.

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

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

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

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

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

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

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

Vikram Hegde"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

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

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

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

Lauren Hayes

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

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

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

Augusto Lino"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

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

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

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

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

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

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

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

Sean Woods"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

Ezra Star"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

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

Jonathan Mendez"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

Michael Florence"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