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cocktail. Like kitchen-originated desserts, the brotherhood of after dinner libations is a highly creative lot. Dessert drinks come in many different styles. What sets them apart from their plate-bound brethren is that these desserts also contain a dram or two of alcohol, which easily makes them the best of both worlds. Sipping something marvelous after dinner is like putting an exclamation mark on the evening. Any discussion of dessert drinks should begin with those celebrated libations that have achieved late night celebrity status. Perhaps the king of all after dinner cocktails is the BRANDY ALEXANDER. This classic libation was originally made with cream and a shot of brandy and crème de cacao. Now blending the ingredients with ice cream, or hand shaking them with melted ice cream is the prevailing technique as it yields a richer, thicker drink. Served with a dusting of nutmeg, the Brandy Alexander is the reason why many of us eat dinner, simply to get to the last course.
But few things exist that can’t be improved upon. Consider substituting Godiva Chocolate Liqueur or Van Gogh Dutch Chocolate Vodka for the crème de cacao in your specialty Alexander. At Chicago’s Nacional 27 Restaurant, general manager Adam Seger has devised a magnificent signature cocktail geared specifically for the dessert crowd. Priced at $55, the CENTURY ALEXANDER is a museum-grade specialty made with Blandy’s 1935 Verdelho Madeira, Camus XO Cognac, Clément Créole Shrub Liqueur and homemade tres leches ice cream.
“The drink has been extremely well received,” says Seger. “It’s as beautiful to look at as it is delicious and an ideal way to finish off a marvelous evening, which is really the point.”
The brandy and cacao based Alexander is also irresistible served with an additional splash of Chambord, Frangelico or Disaronno Amaretto. You could make a living serving nothing but Brandy Alexanders and all of its creative variations.
Another excellent sippable dessert is the KASBAH CAFFÉ, a delicious after dinner drink concocted using espresso coffee and two types of ice cream. Its attention-grabbing appearance only seals the deal.
The drink starts with four ounces of cold espresso coffee, an amount equal to two demitasses. Pour the coffee into the blender canister and add 3/4 ounces of Kahlúa, Godiva Chocolate Liqueur, brandy, a splash of milk and two scoops of chocolate ice cream. Blend the ingredients and pour the drink into a house specialty glass. Next, spoon on a layer of frothed milk and garnish with a crumbled fudge brownie. The best word to use to describe the drink is luxurious.
The Mosaic Restaurant in Scottsdale promotes two sterling ice cream libations. The CHOCOLATE COVERED GRASSHOPPER is a delicious blend of green crème de menthe, crème de cacao, Godiva Dark Chocolate liqueur and vanilla ice cream, while the restaurant’s PEACH SICKLE is made with vanilla ice cream, Absolut Apeach, Absolut Vanilia and fresh peach slices.
Vanilla ice cream is most frequently used in specialty drinks because it provides a somewhat neutral base upon which a wide array of flavors can be added. There is, however, no reason to work exclusively with vanilla ice cream. There are at least 31 flavors from which to choose, so experiment. In addition to ice cream, there’s also frozen yogurt, sherbet and sorbet to consider. Each will lend a different taste and texture to the concoction.
There are few creative limitations when choosing flavorings for ice cream drinks. In addition to using fresh fruit, options include chocolate, caramel, butterscotch syrup, peanut butter, fruit juice, iced coffee or espresso, crushed cookies and candy bars.
Milkshakes on a Mission
AN AMAZINGLY DELICIOUS drink featuring espresso coffee is the CALIFORNIA DREAMIN’. This tall specialty is created using ½ ounce portions of Kahlúa, Stoli Vanil, Baileys Irish Cream and Chambord. Add in two scoops (approximately 8 ounces) of French vanilla ice cream and a double shot of cold espresso coffee. The drink is finished with a thick layer of frothy steamed milk and a sprinkle of shaved chocolate.
Made with added caramel sauce, the Caramella is a popular twist on the Cappuccino. It was the inspiration for the CARAMELLA SOPRANO, a blended sensation made with chilled espresso and two scoops of vanilla ice cream. The fuel element in the drink is equal parts of Jack Daniel’s, Kahlúa and Baileys Irish Cream. Before pouring the drink into the specialty glass, ribbon the inside with caramel and chocolate sauce. It’s finished with a layer of frothed milk, a drizzle of chocolate and caramel syrup and a chocolate biscotti.
On the extreme end of the creativity curve is the DARK CHOCOLATE JALAPEÑO RASPBERRY SHAKE MARTINI. A signature at Tucson’s J Bar, it’s an absolutely lovely and delicious drink made with Chambord, Absolut Vanilia, milk and two scoops of dark chocolate jalapeño ice cream, which is produced on-site in the kitchen. The cocktail looks as intriguing as it tastes.
Whiskey enthusiasts would be well-advised to leave room for dessert with the BROWN COW MILKSHAKE on the menu. It’s a manly drink laced with a jigger of bourbon, chocolate and ice cream. Fitting for casual concepts with a more fun-loving crowd, the GORILLA MILK is a schooner of grins made with rum, Kahlúa, Godiva and Baileys and ice cream. You gotta smile just thinking about it. Existing on the other end of the spectrum is a specialty like the COFFEE RASPBERRY FRAPPÉ. It’s a dreamy blend of Kahlúa, Chambord and French vanilla ice cream so elegant it’s black tie appropriate.
Few concoctions in this genre can beat MEL’S CHOCOLATE/PB/NANA SHAKE, a delicious creation made with Kahlúa, Appleton Jamaica Rum, chocolate syrup, peanut butter, milk, vanilla ice cream and a fresh banana. It’s so big and satisfying that it could be served as an entrée.
Fabulous Sippable Desserts
IN MANY RESPECTS, success in the restaurant and bar business is about exceeding expectations and indulging guests’ desires. The following libations are guaranteed to do just that.
Blending Holiday Profits
THIS SEASON WHY not reap larger profits from the holiday revelry by upgrading your bar blenders into equipment designed to better serve your needs. Old, underpowered blenders are loud, grating and do a poor job of making drinks. The problem is that they’re incapable of crushing ice finely enough to thoroughly homogenize the ingredients. Minutes after serving, the drinks start to separate with the ice rising to the top and the other ingredients sinking to the bottom.
Ed Kolesar, operating partner of P. F. Chang’s in Scottsdale, has tossed out more than his fair share of weak, burnt out blenders in his restaurants. “We actively promote frozen drink specialties and need equipment that can keep up with demand. Vita-Mix blenders are durable, gear-driven and makes consistent drinks every time.”
Kolesar didn’t outfit his machines with the optional noise abatement chambers. “The blenders rev like well-tuned engines and their sound injects energy into our bistro. I think the sound alone makes people more receptive to ordering blended drinks. It certainly works well for us.”
A technologically advanced blender like the VITA-MIX BARBOSS has made struggling with frozen drinks a thing of the past. It sports design improvements that greatly improve drink quality and increase speed of service.
For example, the BarBoss is now outfitted with larger stainless steel blades reconfigured to significantly increase their performance. Its high-tech canister is designed to continually circulate the ingredients downward toward the whirling blades. So powerful is the vortex created that it leaves a distinctive, swirl pattern on the surface—the cachet of a perfectly blended drink.
Equipping your bar with a state-of-the-art blender is like giving talented musicians finely crafted instruments. In both cases expect a standing ovation. —RP
Brandy Alexander
House specialty glass, chilled
Pour into an empty blender canister
3/4 oz. Brandy
3/4 oz. Dark Crème de Cacao
3/4 oz. whole milk
2 scoops vanilla ice cream
Thoroughly blend ingredients
Whipped cream with a dusting of nutmeg garnish
Brown Cow Milkshake
House specialty glass
Pour into an empty blender canister
1 1/2 oz. Bourbon
3/4 oz. Godiva Chocolate Liqueur
1/2 oz. chocolate syrup
1 oz. half & half cream
2 scoops vanilla ice cream
Thoroughly blend ingredients
Whipped cream and shaved chocolate garnish
California Dreamin’
House specialty glass, chilled
Pour into an empty blender canister
1/2 oz. Kahlúa
1/2 oz. Stolichnaya Vanil
1/2 oz. Baileys Irish Cream
1/2 oz. Chambord
4 oz. cold espresso coffee
2 large scoops vanilla ice cream
Thoroughly blend ingredients
Spoon on layer of frothed milk
Sprinkle shaved chocolate garnish
Century Alexander
House specialty glass, chilled
Pour into an empty blender canister
1 1/2 oz. Camus Borderies XO Cognac
1/2 oz. Malmsey or Bual Madeira
1/2 oz. Clément Créole Shrub Liqueur
3 oz. Tres Leches Ice Cream or
high quality French Vanilla
Thoroughly blend ingredients
Garnish with a homemade maraschino cherry
Dust with fresh grated nutmeg
Chocolate Covered Grasshopper
House specialty glass, chilled
Rim with chocolate-flavored sugar
Pour into an empty blender canister
1 oz. Godiva Dark Chocolate Liqueur
1/2 oz. Green Cremé de Menthe
1/2 oz. Light Crème de Cacao
2 scoops vanilla ice cream
Thoroughly blend ingredients
Whipped cream and cherry garnish
Coffee Raspberry Frappé
House specialty glass, chilled
Pour into an empty blender canister
2 oz. Kahlúa
3/4 oz. Chambord
3/4 oz. whole milk
1 oz. chocolate syrup
2 scoops vanilla ice cream
Thoroughly blend ingredients
Whipped cream and chocolate syrup drizzle garnish
Gorilla Milk
House specialty glass
Pour into an empty blender canister
1 oz. Light Rum
3/4 oz. Kahlúa
3/4 oz. Irish Cream
1/2 oz. Godiva Chocolate Liqueur
2 scoops vanilla ice cream
Thoroughly blend ingredients
Banana slice garnish
Mel's Choc/PB/Nana Shake
House specialty glass
Pour into an empty blender canister
1 1/2 oz. Kahlúa
1 oz. Appleton Jamaica V/X Rum
1 peeled, large banana
1 oz. chocolate syrup
2 tbsp. creamy peanut butter
2 oz. whole milk
2 scoops vanilla ice cream
Thoroughly blend ingredients
Whipped cream and shaved chocolate garnish
Tiramisu
House specialty glass, chilled
Pour into an empty blender canister
3/4 oz. Godiva Chocolate Liqueur
3/4 oz. Disaronno Amaretto Liqueur
3/4 oz. Kahlúa
2 scoops vanilla ice cream
Thoroughly blend ingredients
Whipped cream garnish
Sprinkle shaved chocolate