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This one’s been on my bucket list (it’s a champagne bucket, a-doy) ever since the PhoBlograpHusband and I date-nighted at one of New York Vintners‘ pizza-and-wine tastings: Come up with a cocktail that goes with pizza. A potable that pairs reliably with a slice or a pie — why/how is this not a thing?

The obvious answer: Because a nice glass of red ain’t broke, so why invent something to fix it? Backup answer: Pizza likewise does nicely with crisp Pilsners and not-too-hoppy IPAs. And thirdly, there’s something about a pizza cocktail that just doesn’t sound quite right, even to a boozehound like me. Is it that cocktails are meant for sipping while pizza’s meant for houncing? Do I have some unfounded fear that the cocktail’s going to reach room temperature before I’m done eating? (When I eat pizza, I eat lots of pizza.) Is it the bread, maybe, that eating large quantities of crust just doesn’t feel right with a liquor accompaniment. Is a liquor/’za pairing all too much grain, like eating the meat and the egg of a chicken at the same meal? WTF IS IT??!?

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