Dessert Cocktails

Sipping a glass of port or icewine is a great way to end a fine meal with friends. And it's hard to beat a boozy coffee on a cold winter's night (We'll get to that in a future post). But there's a delicious alternative you might not have considered: the dessert cocktail. Sweet, and usually creamy, they're more than just a layered shooter.

The following examples are all original creations; I've even given them literary (that's debatable) names. They're best served in a Martini- or Margarita-style glass.

Curious George

• 1½ oz. white rum
  
• 1 oz. crème de bananes
  
• 1 oz. dark crème de cacao
  
• 1 oz. half and half cream (10% M.F.)
  
• crushed ice
  

Crème de bananes and crème de cacao aren't actually creamy: they're clear, strongly-flavoured, but fairly low-alcohol liqueurs, intended to add flavour to cocktails. Crème de cacao comes in both dark brown and colourless varieties; they taste the same. You'll find them at the liquor store, alongside the triple sec and apricot brandy. Combine all ingredients in a cocktail shaker. Shake sharply for 30 seconds and strain into your cocktail glass.

The Man in the Yellow Hat

• 1½ oz. white rum
  
• 1 oz. crème de bananes
  
• 1 oz. pineapple juice
  
• 1 oz. half and half cream (10% M.F.)
  
• crushed ice
  

Combine all ingredients in a cocktail shaker and shake sharply for 30 seconds. Strain into a cocktail glass.

The Albino Monk

Named for the character Silas, in The Da Vinci Code, because its hazelnut flavour is reminiscent of the liqueur, Frangelico, which comes in a monk-shaped bottle. And yet it's snowy white, like the self-flagellating friar. It's also perfect for the lactose intolerant because it contains no dairy.

• 1 oz. Coffeemate, Hazelnut flavour
  
• 1 oz. vodka
  
• 1 oz. white crème de cacao
  
• crushed ice
  

Combine all ingredients in a cocktail shaker. Shake sharply for 30 seconds. Strain into a cocktail glass.

These cocktails are made from "scratch" in the sense that they require you to combine cream with various liqueurs. Of course, there are many premixed creamy liqueurs available that come in a range of flavours. Check their websites for ways to serve them as an ingredient in desserts or dessert cocktails.

Since next month is October, in the spirit of Oktoberfest, I'll take a look at some beers for the cooler days (and nights) of autumn.

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