What's an amazing cocktail to serve with pho?
February 10, 2011 7:54 PM
I need the perfect cocktail recipe and and beer to serve with phở!
I am having a party where people will be coming over and eating homemade pho.
I need a cocktail that will, in order of importance:
1) Taste great with pho
2) Major prep work can be done ahead of time
3) Tasty even for folks who aren't booze connoisseurs. Can be made on the fruitier/"girly" (sorry for the sexism, I'm a girl who loves strong drinks but you know what I mean) side or strong, depending on the person who I'm making it for.
If you have wine suggestions too, I'd love to know!
I also will be buying a mini keg of a local microbrew IPA. would that be good with pho? Better suggestions for beers appreciated if IPA will be no good. Thanks!
I am having a party where people will be coming over and eating homemade pho.
I need a cocktail that will, in order of importance:
1) Taste great with pho
2) Major prep work can be done ahead of time
3) Tasty even for folks who aren't booze connoisseurs. Can be made on the fruitier/"girly" (sorry for the sexism, I'm a girl who loves strong drinks but you know what I mean) side or strong, depending on the person who I'm making it for.
If you have wine suggestions too, I'd love to know!
I also will be buying a mini keg of a local microbrew IPA. would that be good with pho? Better suggestions for beers appreciated if IPA will be no good. Thanks!
IPA with Pho? Yipes. Bad idea. Second lager with pho.
posted by PareidoliaticBoy at 8:14 PM on February 10, 2011
posted by PareidoliaticBoy at 8:14 PM on February 10, 2011
For a cocktail, I can see the Jade Mistress pairing well. It might overpower the pho depending on how spicy the chili infused vodka gets, but it's a great drink regardless.
posted by mikesch at 8:20 PM on February 10, 2011
posted by mikesch at 8:20 PM on February 10, 2011
Yeah, lager or lager-style for the beer. Cans or bottles of Asahi or Sopporo would be totally acceptable here. If you insist on local microbrew, ask if they have anything like blonde ale.
Sake is the obvious choice for wine, or a white grape wine. I would go with something minimally oaky, possibly all-steel fermentation. I don't drink whites much so I forget which varietals are typically oaked; someone else help me out.
Cocktail: something-something-lychee. You could make a "lychee martini" that is soju-based for the light-drinking crowd, or vodka-based for everyone else.
posted by rkent at 8:32 PM on February 10, 2011
Sake is the obvious choice for wine, or a white grape wine. I would go with something minimally oaky, possibly all-steel fermentation. I don't drink whites much so I forget which varietals are typically oaked; someone else help me out.
Cocktail: something-something-lychee. You could make a "lychee martini" that is soju-based for the light-drinking crowd, or vodka-based for everyone else.
posted by rkent at 8:32 PM on February 10, 2011
You want a crowdpleaser, which is perfectly understandable when entertaining a large group of varied preferences.
In keeping with the theme, maybe go Asian and serve something like the seven spice sour? It's sweet, sour, and a little spicy. I've made big pitchers for parties before.
Seven Spice Sour, Don Lee, Momofuku, 2009.
Sake infusion
* 7g shichimi togarashi spice
* 500mL Junmai Honjozo sake
Infuse for 5 minutes. Strain with cheese cloth. Make sure to strain completely.
Cocktail
* 2 oz Seven Spice infused Sake
* ½ oz simple syrup (1:1 proportions water to granulated sugar, shaken briskly until dissolved)
* ½ oz fresh lime juice (must be fresh, don't use Rose's)
* ½ oz yuzu juice (bottled, often available at Asian grocery stores)
Shake with ice, strain, serve up.
posted by kathryn at 8:37 PM on February 10, 2011
In keeping with the theme, maybe go Asian and serve something like the seven spice sour? It's sweet, sour, and a little spicy. I've made big pitchers for parties before.
Seven Spice Sour, Don Lee, Momofuku, 2009.
Sake infusion
* 7g shichimi togarashi spice
* 500mL Junmai Honjozo sake
Infuse for 5 minutes. Strain with cheese cloth. Make sure to strain completely.
Cocktail
* 2 oz Seven Spice infused Sake
* ½ oz simple syrup (1:1 proportions water to granulated sugar, shaken briskly until dissolved)
* ½ oz fresh lime juice (must be fresh, don't use Rose's)
* ½ oz yuzu juice (bottled, often available at Asian grocery stores)
Shake with ice, strain, serve up.
posted by kathryn at 8:37 PM on February 10, 2011
Yeah, thinking back to eating pho on the street, if it wasn't breakfast it was the middle of the night and we were drinking biah hoy from big jugs-- very effervescent and clean tasting. Great party plan. Please tell me there's considerable star anise in your pho broth!
posted by Mngo at 8:38 PM on February 10, 2011
posted by Mngo at 8:38 PM on February 10, 2011
On pondering this question, I am wondering if delicious Thai Iced Tea with a generous wallop of vodka, whisky or cognac (I'm thinking of toddies that are made with tea and one of the latter two) would be any good. Dunno if it's ever been tried.
posted by Rube R. Nekker at 10:21 PM on February 10, 2011
posted by Rube R. Nekker at 10:21 PM on February 10, 2011
I like fresh lemonade with pho when I have it out - maybe boozy fresh lemonade? Spike it with vodka or a little limoncello?
posted by ersatzkat at 4:05 AM on February 11, 2011
posted by ersatzkat at 4:05 AM on February 11, 2011
Pho is so delicate and savory - it's hard to picture what kind of crowd pleasing cocktail would go well, because it would probably have to be fruity and sweet, which would overpower. You really do want something clean and simple, like beer or sake. So what about a pre or post dinner cocktail that fits with the theme instead?
posted by yarly at 5:37 AM on February 11, 2011
posted by yarly at 5:37 AM on February 11, 2011
Mai Tai. The citrus flavors will complement the phở perfectly.
I Pretty much did this last night (except it was a mocktail mai tai and then roast duck egg-noodle soup), and it was awesome.
posted by Ahab at 6:25 AM on February 11, 2011
I Pretty much did this last night (except it was a mocktail mai tai and then roast duck egg-noodle soup), and it was awesome.
posted by Ahab at 6:25 AM on February 11, 2011
A Miss Saigon.
posted by glibhamdreck at 6:28 AM on February 11, 2011
posted by glibhamdreck at 6:28 AM on February 11, 2011
Lime juice goes great with pho. A quick google brings up Caipiroska (vodka), Caipirissima (white rum), and Caipirinha (Cointreau)
posted by rocket88 at 7:32 AM on February 11, 2011
posted by rocket88 at 7:32 AM on February 11, 2011
I think that a simple mojito is adaptable enough that you can suit different tastes by adjusting the sugar, lime and mint contents. It is easy to make in large batches. Best of all, the flavors are all complimentary with pho. Or so I believe.
For beer, I have to agree that you want to stay away from hoppy beers and pretty much any ale. You are looking for the crisp clean flavors of lagers.
posted by Seamus at 7:57 AM on February 11, 2011
For beer, I have to agree that you want to stay away from hoppy beers and pretty much any ale. You are looking for the crisp clean flavors of lagers.
posted by Seamus at 7:57 AM on February 11, 2011
Salty lemonade with vodka
posted by vespabelle at 12:02 PM on February 11, 2011
posted by vespabelle at 12:02 PM on February 11, 2011
Sake Lemonade:
3/4 oz. simple syrup (1:1 proportions water to granulated sugar, shaken briskly until dissolved)
3/4 oz. lemon zest-infused simple syrup (see below)
1 1/2 oz. fresh lemon juice
3 oz. of a dry sake that has a slightly higher proof
Shake, strain, serve on rocks.
Lemon infused simple syrup:
Zest about ten lemons to a quart of simple syrup, shake up, infuse for an hour. Strain.
posted by kathryn at 3:11 PM on February 12, 2011
3/4 oz. simple syrup (1:1 proportions water to granulated sugar, shaken briskly until dissolved)
3/4 oz. lemon zest-infused simple syrup (see below)
1 1/2 oz. fresh lemon juice
3 oz. of a dry sake that has a slightly higher proof
Shake, strain, serve on rocks.
Lemon infused simple syrup:
Zest about ten lemons to a quart of simple syrup, shake up, infuse for an hour. Strain.
posted by kathryn at 3:11 PM on February 12, 2011
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posted by Rube R. Nekker at 8:08 PM on February 10, 2011