Picante Cocktail And Desserts: 6 Sweet And Spicy Combos For Home Hosts
The picante cocktail has become quite popular across the globe as a blend complete with sweet and sour flavours finished off with a spicy twist that comes from chillies muddled into the blend. Made using 30 ml good quality reposado tequila, the cocktail acquires its smoky texture from the spirit and the sweet taste from two tablespoons of agave syrup or honey added to the mix. Similar proportions of lime juice bring acidity and sourness into the recipe and finished off with 1-2 finely chopped chillies, the drink acquires its signature spiciness.
Such a cocktail is an excellent contrast with the sweet notes of different desserts that can be paired with the drink when it is being served at a cocktail party, a dinner gathering or a get together of close friends. Some of these desserts contain just a hint of spicy flavours that integrate the cocktail into their sweet and spicy profile.
Read on below to know more about some of the desserts that can be paired with the picante cocktail for a sweet and spicy coupling at home hosting events:
Vanilla Bean Ice cream With Candied Jalapeños
An aromatic and well-made vanilla bean ice cream will carry the sweet scent of vanilla pods and some subtle, creamy flavours which have made it an enduring favourite. Garnish this classic dessert with candied jalapeños for a contrasting spicy, chewy element amidst sweet flavours.Vanilla bean ice cream would pair well with the picante cocktail as the smooth dessert will balance out a little of the picante’s spiciness even as the jalapeños echo some of this flavour inherent to the drink.
Coconut Ladoo
A classic Indian sweet treat prepared with the addition of freshly grated coconut to a sugar and khoya mix, the coconut ladoo is a subtle dessert whose creamy flavour pairs well with the picante cocktail. The nutty taste of coconut tones down some of the spiciness in the drink whereas the sourness of the cocktail balances out the sweeter notes in the dessert. Give a more tropical touch to this dessert and cocktail pairing by using 30 ml coconut-infused tequila for blending the drink.
Dark Chocoate Chilli Truffles
In a classic combination of sweet, bitter and spicy flavours, dark chocolates and finely ground red chillies come together in this dessert offering. The bitterness of dark chocolate infuses an earthy element into tasting notes complete with the sour and sweet flavours coming from the picante cocktail. The chillies in the dessert build into the spicy flavours of the drink as well such that chocolate truffles and picante come together in a well-balanced mix of layered flavours.
Mango Kulfi
Kulfi is a creamy dessert made using condensed milk, often accentuated with different flavours. One such fruity touch to the sweet treat comes in the form of a mango infusion. Lend a tropical, summery touch to cocktail and dessert pairings by coupling such a mango kulfi with the picante cocktail. The sweet notes of the mango will undercut the spiciness in the drink even as it highlights the smoky flavours of the reposado and the acidity of lime.
Churros With Chilli Infused Chocolate Sauce
A classic Mexican dessert, churros can be drizzled with spicy, chilli infused chocolate sauce before pairing them with picante. The chilli and chocolate syrup will complement the sweet and spicy flavours of the picante cocktail while the churros will balance out some of the more overpowering tasting notes in the recipe. Dust the churros with a little cinnamon sugar to bring all the varying elements of the pairing together.
Anjeer Halwa
Anjeer or fig halwa is a dish complete with the subtle sweet and caramelised flavours of figs toasted in sugar and ghee. Garnished with chopped nuts, this sweet dish is a luxurious offering that can be paired with the picante so that its nuttiness compliments the earthy flavours of the reposado and the spiciness of chillies infused into the cocktail blend.
Also Read: Pomegranate-Themed Summer Soirees: 5 Tips And Tricks For Home Hosts
Drink Responsibly. This communication is for audiences above the age of 25.
