Yash Lakhan
April 17, 2025
Combining seasonal fruit trifles and summer cocktails entails thinking about the way ingredients behave in terms of temperature, texture and flavour. As fresh fruit layers, custard and sponge components influence the quality of a trifle, the selection of drinks that complements them can be utilised in the form of infused syrups, bitters or also fill the middle ground between the two, making the combination a success. *All concoctions listed use 30ml liquor measurements. Drink Responsibly. This communication is for audiences above the age of 25.
Ripe mango and tangy passionfruit pulp are primary flavours of the layered pudding, and when paired with the coconut rum cocktail, citrus and fizz emphasise the tropical depth of the dessert.
This combination highlights tart-tangy flavours of the berries and mascarpone along a berry forward gin cocktail, wherein botanical bite and herbal richness elevate the sweet-tart nuance of the trifle.
A unique pairing of soft peaches stacked with moist almond sponge served alongside the amaretto sour enables citrus zest and nutty depth to complement the sweetness of the fruit.
Dark chocolate, fresh cherries and cherry compote give the dessert layers of flavour profiles – similar to the smoky cocktail, which heightens the richness of the dessert.
A simple combination where the acidity of pineapple and creamy sweetness of coconut gets further tropical flair when eaten alongside a spiced rum punch, that augments sweet notes with spiced contrasts.
This combination emphasises on the sourness of raspberries and citrusy lemon curd as they pair with an elderflower-infused French 75, whose floral effervescence enlivens citrus notes.