With the rise of the mixologist and speak-easy era, the more inventive "sweet" cocktails – the ones with chocolate raspberry liquors and a dreadful chocolate swirl along the inside or over the rim of the glass – are quickly disappearing. Cocktail lists designed as flip books with bright pictures showcasing colorful daiquiri or - my personal favorite - Pina Coladas with an umbrella and cherry on top are becoming outdated. Replacing these throw-back thrills is a variety of cocktails mixed with a more organic and thoughtful approach, mindful of the food that is being eaten with these drinks.
Some of my favorite sweet cocktails include:
the cosmic: stoli raspberry/cointreau/rose water/cranberry/brut rose/pop rocks
falling leaves: cinnamon rum/velvet falernum/dupont cider/fig ginger puree
the punsch: batavia arrack/allspice dram/chaucers cup/caramel syrup/lemon/orange
sarsparrilla: infused cocoa vodka/avernaangostura bitters/shatto root beer milk
While many people will opt for a traditional cocktail before or after dinner, such as a gin and tonic, few pause to consider pairing a drink with dessert.
Here are a few of my favorite liquor and dessert pairings:
Galliano – works well with creamy custards and in particular my fresh mint ice cream
Crème de Violette – a beautiful purple liquor blends with vanilla and angel food
Apple & Pear Brandy, Ciders, and All-Spice Dram - fall fruits and winter desserts
Van Gough's Espresso Vodka – chocolate
Punches with fresh fruit infused syrups – light spring or citrus desserts
Bärenjäger & Bourbon – honey and caramel, beignets
Lillet White or Red with Champagne – summer peaches and nectarines
Canton Ginger Liquor – carrot cake, cheese cake
10-Cane Rum – tropical desserts, vanilla
Pomegranate Liquor – strawberries & raspberries
Brachetto d' Acqui – chocolate
St. Germain Elder flower liquor – herb infused pastries, meringue
Zirbenz Stone Pine Liquor, Sherry, Scotch - gingerbread
Camapri & Aperol – grapefruit and other citrus
Cheers!!
