Mocktails that pair with
Across 3 related dishes — most-paired first.
Citrus & shrubs
Blood orange juice, sparkling water, a hint of cardamom.
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
Tea-based & herbal
Hibiscus tea, fresh lime, tonic water. Tart, ruby-pink.
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
Punches & sangrias
Cranberry juice, orange peel, ginger ale, fresh rosemary.
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
Citrus & shrubs
Sparkling apple cider, fresh lemon, thyme. Autumnal.
Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.
Tea-based & herbal
Chamomile-honey syrup, lemon, soda. Soft and floral.
Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.
Citrus & shrubs
Strawberry-balsamic shrub stirred into soda water. Tangy and savory.
Roasty, citrus-cream, or boozy-sweet pours layer onto frozen desserts as temperature contrast.