If dinner is going to be from the drive-thru do yourself a favor and skip the fast food soda fountain. If you're going to take a night off from cooking, you can still put a little thought into what you drink.

Burgers

A craft root beer or ginger beer is perfect with a cheeseburger, says Dave Del Bene, general manager at Clyde's restaurant in Washington. "A delicious draft root beer is stunning on its own, but with a burger, it makes a pretty good afternoon."

Fried chicken

Class up the take-out bucket of chicken with refreshing peach and mint shakes. Just boil water and fresh mint and let it steep, advised Food Network star Ingrid Hoffman. Then blend with peaches, vanilla ice cream and ice cubes.

Pizza

Most people pair beer or an Italian wine with pizza, but a Spanish garnacha (better known as grenache) wine pairs nicely with the herbs in the tomato sauce, says David Snyder, a Philadelphia restaurant critic.

Mexican food

Try a Sangria Senorial, a nonalcoholic soda made with wine grapes, lemon and cane sugar, with a similar flavor to Sangria wine.

 Pad Thai

A Latin Bellini with mango is a natural complement to Thai food, says Hoffman. Put mango chunks in a blender and puree until smooth.

Add a bit of sparking wine as needed to blend. Spoon some of the mango puree into flutes, then fill with sparkling wine.

Indian food

Snyder suggests a viognier wine because the high acidity and fragrant aroma go well with paneer and curries. To wow guests, Hoffman says whip up a white kiwi sangria; the tropical kiwi goes with the spicy flavors in Indian dishes.

— SUSHI

A ginger lime crush — ginger, water, lime juice, sugar and ice cubes combined in a blender — is the perfect compliment to the fresh taste of the raw fish and saltiness of the soy sauce, says Hoffman.

— FRIED RICE

Try pineapple mojitos. The pineapple works well in Asian food, suggests Hoffman. Using a pestle or the end of a wooden spoon, in a tall glass mash together fresh mint, sugar and lime. Add ice and top off with pineapple juice concentrate, white rum and club soda.

— BEEF TERIYAKI

Hoffman recommends a mandarin orange Champagne cocktail, since the mandarin will complement the beef. In a blender, combine mandarin orange sections, vodka, sparkling wine and lemon sorbet. Puree and enjoy.