5 Ways to Pair Organic Desserts with Classic Cocktails
Made with fresh and naturally sourced ingredients, organic desserts have claimed a significant position in the gourmand dessert space. They promise an ecologically more responsible alternative to traditional sweets.
But beyond that, organic desserts can also effectively pair with classic cocktails and after-dinner drinks, offering a bit more chew at the end of a meal.
Based on flavour profiles and riffs on conventional pairings, here is a list of options you may want to try out to intensify the final dessert course at the next social gathering.
Dulce de Leche with Crème de Violette
Made with organically sourced milk and brown sugar, Dulce de Leche can be enjoyed on its own, or drizzled on other desserts like chocolate cakes to add a layer of caramel note.
A floral cocktail such as Crème de Violette—featuring egg white, gin and crème de violette (a liqueur infused with violet flower essence)—has a light and tangy profile that provides a textural contrast and mouthfeel against the creamy, toffee-like flavour notes.
Pineapple Upside Down Cake with Daiquiri
It is evident why pineapple upside-down cake would pair well with a glass of Daiquiri. This decadent dessert, with a sticky crown of grilled pineapple served with generous spoonfuls of lemon-zest infused whipped cream, screams tropical flavours, much like the cocktail it is paired with.
Daiquiri, made with a base of rum (45 ml), and flavoured with a range of citruses and simple syrup, is almost a spiked dessert cocktail and thus highlights the caramelised pineapples and brown sugar in the cake. On the other hand, the rum undercuts the sweetness, striking an optimum balance of flavours in every bite.
Walnut Brownies and Black Manhattan
Walnut brownies are chewy and sticky, but have a predominant earthiness and bitterness that it gets from toasted walnuts.
Therefore, it deserves a cocktail with similar complexity and depth. The Black Manhattan is a reimagination of the classic drink, substituting the sweet vermouth with the Italian digestif Amaro (30 ml). This cocktail has a heavier and smokier taste profile.
Apple Fritters with Spiced Hot Toddy
This is a perfect after-dinner dessert and cocktail pairing after a heavier meal spread across many courses.
Made with cinnamon and apples, these thinly sliced apple fritters and sweet and tart, and pair best with spiced cocktails. A spiced Hot Toddy, featuring honey, lemon, cinnamon and brandy (60 ml), is a natural fit for these deep-fried snack bites.
One can even use apple brandy or apple cider in the toddy to echo the flavour of the dessert and provide a more harmonious pair.
Crème Brûlée with a Lemon Drop
Made with organic milk and cream, Crème Brûlée is a rich and smooth vanilla custard with a crispy sugar disc on top.
Therefore, it needs a lighter cocktail that can cut through the richness. Lemon drop, a concoction made with vodka (30 ml), fresh lemon juice and simple syrup, is bright and acidic, and lifts the custard’s rich, sugary flavours.
To make the pairing even more cohesive, garnish the custard with a handful of raspberries that have been dusted with powdered sugar. The berry notes enhance the citric nature of the Lemon Drop.
Drink responsibly. This communication is for audiences above the age of 25.
