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Pick a Pak Pak Summer Favorite

A half dozen new drinks carry us away for a Thai holiday

It’s summer in the capital city. If that doesn’t mean leisurely seaside days staring out onto rolling waves, we can at least drink like we’re at a tropical beach. 

Pak PakBeijing's favorite place for Thai food just unveiled an intoxicating list of summer drinks to transport us to the tropics. If you love bright fruity flavors—or more refined, subtle notes—you’re in luck! All summer drinks are ¥50.

Chatachak Sling
Love the tart sweetness of pineapple? Then this one’s for you. Muddled all over the place, the fruit hides a potent tropical punch that helps you unwind after a day in the office. Bitters on top make this a bit more mature, though we personally wish we could taste the trendy pisco a bit more. Pair: Fried spring rolls. The crisp, clean, classic crunch hides a rice noodle and veggie heat that everyone can enjoy. 

Soul Food Sangria
Our second favorite of the new menu: The red wine invites a shot of bourbon to the party, mixing it up with egg whites and a splash of lemon juice. Passionfruit keeps it on the tart side of sweet, right where we like it. Pair: Classic chicken satay, brined and seared for great texture. Pro-tip: Swirl up the sauce before you drizzle.

Mandarin Fizz
This ambitious drink delivers an old fashion feel, combining gin and cherry brandy with Mandarin Wheat from
Jing-A, your favorite craft beer in Beijing. Grenadine sweetens it up a notch, with lemongrass to keep it Thai. Pair: Pak Pak’s sour sausage. Made in house with fermented rice and served in adorable little “bowls” of lettuce, we love the texture and uncommon flavor. 

#Teens of Thailand
Named for the bar that inspired this exotic G&T, the grown-up drink finds its mature flavor in the black tea that infuses the gin. With a brilliant color and tempered by the tonic, this is our favorite of Pak Pak’s summer menu. Pair: Chicken wings. They’re tender and free of the bone, replaced instead with refreshing spears of lemongrass. The house-made pickles make this a winner. 

Suppa Siamese Mojito
The mint-and-rum favorite gets a bright jolt of kumquat muddled in. If it’s hard to sip up the straw, no matter: The citrus is beautifully sweet and tart, welcoming you back for another … and another. Pair: Spicy pork wins for presentation, with hints of fire that are more than acceptable to spicy food newbies. 

When the AQI allows, enjoy your summer on Pak Pak’s wide terrace. Under umbrellas, with friends and these thirst-quenching drinks, you’ll almost think you can hear the waves calling in the distance. 

Find it: Tower AB, The Office Park, 10 Jintong West Road, 金桐西路10号远洋光华国际AB座一层东北侧, Tel: 8590-6956

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Adam Robbins is a former Managing Editor for City Weekend Beijing. After leaving small town Maine for an education at Harvard and UT Austin, he moved on to Minnesota to help win marriage equality. Before traveling on to Shenzhen, he spent three years helping the Beijing LBGT Center, Beijing Gender, and other LGBT institutions survive this period of scrutiny and restriction.


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