Cocktail Pairings for a Giant Bowl of Ramen

"A sake bomb — I'm all about dropping shit into shit." —Sean Woods, bar manager at Ribelle

"Off-dry saketini of sorts. Slight sweetness to offset the salt; potency to cut through the richness." —Brittany Casos, beverage director at Coppa

"Louis III neat." —Greg Neises, bartender at Tico

"Old Fashioned made with Japanese whiskey." —Paulo Pereira, beverage director at Brass Union

"At SA PA we serve phở, which is uniquely Vietnamese. Similar to ramen in that its ‘big’ components are noodles and broth, but phở uses rice noodles opposed to wheat and it’s a beef broth, which is a little lighter and more refined with spices like cinnamon, coriander, and star anise. If I were eating ramen, I’d go with a sweet sparkling white wine. With phở, the SA PA Chili Pimm’s Cup. The Pimm’s, chili-mint limeade and ginger beer create a really nice layer of flavors that go well with the phở." —Ky Nguyen, owner of SA PA

"Citrus margarita to cut all the salt." —Katie Mae Dell Isola, bar manager at Haru

"Gin martini." —Dan Greenough, food & beverage manager of all Burtons Grill locations

"Rye martini." —Kevin Murphy, operations manager of Deuxave

"I always love something bubbly with ramen. A Seelbach." —Ryan Lotz, bar manager at No. 9 Park

"Margarita, but use mezcal instead." —Jake Kress, bar manager at Grill 23 & Bar

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

"Perhaps a nice Bamboo — some sherry for that salt." —Lauren Hayes, head bartender at Ten Tables in Jamaica Plain

"Gavin Beaudry's Fiveash 75." —Molly Woodhouse, general manager and beverage director of Vida Cantina in Portsmouth (and an alum of The Butcher Shop and Menton)

"A Calvados Sidecar." —Ian Nal, general manager and beverage director of Fish Restaurant & Wine Bar in Marlborough

"Gin, St. Germain, and Prosecco." —Jenna Pollock, bar director at Nebo

"A Bamboo." —Augusto Lino, bartender at Hungry Mother

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

"Would a Singapore Sling be out of date for this one?" —Colin Kiley, bartender at Puritan & Company

"Gin & Tonic." —Tom Tellier, beverage director for Restaurant dante and both locations of il Casale

"Definitely something with sherry." —Todd Lipman, head sommelier at Bistro du Midi

"Black Samurai — sake cocktail." —Davide Crusoe, general manager at Chopps in Burlington

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

"Mamie Taylor — scotch, lime, bitters, and spicy ginger beer." —Sam Treadway, bar manager at Backbar

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

"Jungle Bird Cocktail (Blackstrap rum, campari, pineapple, lime, demerara sugar)." —Will Isaza, bartender at Fairsted Kitchen

"A Bamboo — the briney notes of the sherry complement the earthy, rich flavors of the broth." —Naomi Levy, bar manager at Eastern Standard

"This is one I actually have done a few times with Guchi's Midnight Ramen, SAZERAC! Works well with gumbo too! May need a couple to get through the bowl." —Ezra Star, general manager at Drink

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

"Old Cuban." — Michael Florence, bar manager at Ole

"A Japanese-Whisky Toronto-Variation." —Tyler Wang, bartender at Audubon

"Old Fashioned." —Taso Papatsoris, bartender at Casa B

"Dark and Stormy." —Ashish Mitra, bar manager at Russell House Tavern

"Tito’s and Fresca." —Erica Petersiel, general manager at No. 8 Kitchen & Spirits

"Sake bomb." —Tom Dargon, assistant general manager of BOKX 109