Cocktails that pair with
Across 2 related dishes — most-paired first.
Martini family
Vodka, cranberry, lime, triple sec. The pink one — tarter than it looks.
Soft sweetness, citrus-edged richness, and coffee-warmth pours match the pastry case without piling on sugar.
Works with Molten Chocolate Cakes · Winter-spiced Molten Chocolate Cakes With Rum-ginger Ice Cream
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 Molten Chocolate Cakes · Winter-spiced Molten Chocolate Cakes With Rum-ginger Ice Cream
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 Molten Chocolate Cakes · Winter-spiced Molten Chocolate Cakes With Rum-ginger Ice Cream
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 Molten Chocolate Cakes · Winter-spiced Molten Chocolate Cakes With Rum-ginger Ice Cream
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 Molten Chocolate Cakes · Winter-spiced Molten Chocolate Cakes With Rum-ginger Ice Cream
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.
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