Make room for dessert cocktails

Historically, sipping liqueurs after a meal has been a long-standing tradition. The Irish coffee served as a dessert cocktail, originated in the 1940s, thanks to a man who combined Irish whisky with rich, black coffee. Back in 1892, the legendary mixologist William Schmidt was quite fond of dumping ice cream in his drinks. His book, The Flowing Bowl, instructs the reader to incorporate ice cream and fruits in various cocktails. Hence, the concept of a dessert drink is not as new as you think.

Globally, in fine dining restaurants that offer gueridon service, this dessert cocktail is elegantly prepared in front of the guests at their table. And it is a welcome change compared to the humdrum bar menu display. In recent times, incorporating unusual or unique ingredients in food and drinks has become a popular trend.

Traditionally, the Indian palate craves for something sweet post meals. It has almost evolved as a ritual through the years in most households. Hence, a dessert cocktail is the ideal sweet fix that goes down easier than a bitter liqueur or hard liquor.

Yes, dessert cocktails are a boon for people with a sweet tooth. However, the flavours can be balanced according to your guest’s taste, and the drink need not be cloyingly sweet. The sweetness of common ingredients like chocolate, Baileys Irish cream and Kahlua can be altered by adjusting the non-sweet elements of the cocktail. A good bartender knows that a few extra ice cubes never spoil the taste and punch of the drink.

Choosing the right alcohol base for sugar-free dessert cocktails is imperative. Kahlua, the coffee flavoured liqueur with rum, corn syrup and vanilla bean is one of the best alcohol bases. It serves as a great topping for several desserts and can be used instead of sugar with milk, cream, coffee and cocoa. Amaretto is another versatile sugar-free base for a cocktail.

I believe a dessert drink will always hold its ground when pitted against a classic cocktail. It offers sweet and savoury combinations as opposed to limited cocktail flavours across pubs and bars. Do give it a shot.

Chingy Patel is the chef and co-founder, Butters The Tipsy Gastropub