Sweet EscapeDecember 5, 2011 By: Alissa Ponchione Night Club and Bar Magazine
When presenting a guest with a drinkable dessert option, the first step to success is presentation; interesting eye candy will have your guests spending more for even the smallest taste of luxury. In fact, these drinks can be the perfect ending to an already delicious dinner or can quell an incurable sweet tooth any time of day. With a few lavish liqueurs, chocolate shavings or a pinch of cotton candy, a regular cocktail can turn into a lush, sumptuous sipper, satisfying both your guests’ desires to indulge and your bottom line.
Not your Momma’s Apple Pie
Created by Kyle Hilla, bartender at Bolsa Restaurant in Dallas.
½ oz. Gingersnap Liqueur
½ oz. apple brandy
5 dashes vanilla tincture
7 dashes apple spice bitters
1½ oz. Maker’s 46
Absinthe rinse for the glass
Combine ingredients, shake over ice and serve in a Martini glass.
Sundae in Shanghai
Recipe by Brian Melton, mixologist at ChoLon Modern Asian Bistro in Denver.
2 oz. TY KU Silver Sake
¾ oz. cardamom-infused 2% milk*
¾ oz. chai tea simple syrup**
½ oz. almond-milkshake powder
Top with sage-infused whipped cream***
Saigon cinnamon powder, for garnish
Shake all ingredients except for whipped cream. Pour into sundae glass filled with ice. Top with sage-infused whipped cream and sprinkle with Saigon cinnamon powder.
*Add the seeds of 10 cardamom pods to 1 gal. of milk. Blend and strain.
** Make ½ qt. of chai tea by brewing with hot water, and add to ½ qt. of sugar. Make ¾ qt. of syrup.
*** Blend 2 c. of sugar with 10 leaves of fresh sage. Add ½ c. of sugar to 3 c. of heavy cream and pour into an iSi whipped-cream siphon. Double charge and shake well. Store in a refrigerator.
Cotton Candy Lemonade
Created by Brad Horner, corporate mixologist for MarkeTeam Inc.
1½ oz. Stolichnaya Strasberi*
1 oz. fresh lemon juice**
½ oz. simple syrup
Pink cotton candy
Fill mixing glass approximately one-third full with cotton candy. Add remaining ingredients (except lemon-lime soda), and shake with ice. Roll into footed pilsner glass. Top with lemon-lime soda. Top a lemon boat with a pinch of cotton candy for garnish.
*Bartenders can switch to blueberry vodka and blue cotton candy.
**Sweet and sour can be substituted for the lemon juice and simple syrup.
Bacardi O Chocolat Rendezvous
Courtesy of Bacardi.
2 parts Bacardi O rum
1 part crème de cacao
Orange slice, for garnish
Shake ingredients with ice and strain into a chilled, chocolate-rimmed Martini glass. Garnish with an orange slice.
Courtesy of Tequila Partida.
1½ oz. Partida Blanco Tequila
½ oz. coffee liqueur
4 oz. freshly brewed hot coffee
3 bar spoons of cinnamon and sugar mixture*
Cinnamon stick and sprinkle of cinnamon and sugar, for garnish
Prepare small, warm wine glass. Add tequila and coffee. Mix in the cinnamon-sugar mixture. Float heavy cream on top of the coffee. Garnish with a sprinkle of cinnamon and sugar on top and a cinnamon stick.
*The cinnamon and sugar mixture is 4 parts granulated white sugar to 1 part ground cinnamon. Mix together in a bowl.
Created by Marshall Altier of 1534 in New York City.
1 oz. toasted black sesame-infused Tanqueray
¼ oz. crème de cacao
½ oz. red bean cream
¼ oz. homemade grenadine
Toasted sesame seeds, for garnish
Pour all ingredients into a shaker and add ice. Shake well and strain into a chilled cocktail glass. Garnish with toasted sesame seeds.
Courtesy of Hiram Walker.
¾ part Hiram Walker Caramel Apple Liqueur
¾ part ABSOLUT Vanilia
¾ part Kahlúa Liqueur
1 part half & half
Shake with ice, serve in a chilled Martini glass.
Courtesy of Grey Goose.
½ part Grey Goose La Poire Flavored Vodka
½ part premium dark chocolate liqueur
½ part premium hazelnut liqueur
1/8 part simple syrup
¼ part double cream
¼ part milk
Chocolate shavings, for garnish
In a cocktail shaker, combine all ingredients and shake vigorously. Double strain into a rocks glass filled with ice and present with chocolate shavings.