Cocktails that pair with
Across 3 related dishes — most-paired first.
Martini family
Vodka, fresh espresso, coffee liqueur. Dessert and digestif in one.
Big-roast, caramel-deep, and coffee-tinged pours echo cocoa bitterness and bring sweet body.
Works with Chocolate Souffles · Warm Chocolate Souffles With Pistachio Ice Cream · Dark Chocolate Souffles With Cardamom Crème Anglaise
Classic & stirred
Rye, sweet vermouth, bitters, brandied cherry. The quintessential brown-spirit cocktail.
Big-roast, caramel-deep, and coffee-tinged pours echo cocoa bitterness and bring sweet body.
Works with Chocolate Souffles · Warm Chocolate Souffles With Pistachio Ice Cream · Dark Chocolate Souffles With Cardamom Crème Anglaise
Bourbon & American whiskey
Bourbon or rye, sugar, bitters, orange.
Big-roast, caramel-deep, and coffee-tinged pours echo cocoa bitterness and bring sweet body.
Works with Chocolate Souffles · Warm Chocolate Souffles With Pistachio Ice Cream · Dark Chocolate Souffles With Cardamom Crème Anglaise
Shaken sours
Cognac, lemon, orange liqueur. Old-world elegance in a coupe.
Big-roast, caramel-deep, and coffee-tinged pours echo cocoa bitterness and bring sweet body.
Works with Chocolate Souffles · Warm Chocolate Souffles With Pistachio Ice Cream · Dark Chocolate Souffles With Cardamom Crème Anglaise
Highball & long drinks
Dark rum, ginger beer, lime. Caribbean fire — cuts through fatty foods.
Roasty, citrus-cream, or boozy-sweet pours layer onto frozen desserts as temperature contrast.
Classic & stirred
Rye, absinthe rinse, sugar, Peychauds bitters. New Orleans dark and aromatic.
Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.
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