During the Manhattan Cocktail Classic, you cannot live by drink alone. If you do, things will get very messy very quickly. There were artisanal pickles and popsicles galore at the opening night gala, but at a Campari event at the Lower East Side bar/performance space The Box, the food was a more substantial part of the evening. The house chef and guest bartenders were presented with a muse and a challenge: make a drink and dish pairing that was inspired by Padma Lakshmi and her cookbook Tangy, Tart, Hot, and Sweet. Chef Sean Scotese came up with these Crispy Chickpea Cakes with Passion Fruit Raita to go with a tart East Indian Negroni made by Jim Meehan of PDT.