Mocktails that pair with
Across 2 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 Molten Chocolate Cakes · Winter-spiced Molten Chocolate Cakes With Rum-ginger Ice Cream
Tea-based & herbal
Chamomile-honey syrup, lemon, soda. Soft and floral.
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
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 Molten Chocolate Cakes · Winter-spiced Molten Chocolate Cakes With Rum-ginger Ice Cream
Tea-based & herbal
Cold-steeped Earl Grey, lemon, simple syrup. Bergamot lifts everything.
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
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 Molten Chocolate Cakes · Winter-spiced Molten Chocolate Cakes With Rum-ginger Ice Cream
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.