Decadent Dessert Drinks


By rwwpadmin

Issue: Nov/Dec 2019

Satisfy Your Sweet Tooth
By Nicole L. Czarnomski & Emily Watkins
Photography by dawn sanborn photography

Decadent desserts are more than rich, gooey, chocolatey bites oozing from your fork—they also can be made to sip from cocktail glasses at a local restaurant or at home. I talked with Mike Sedor at Andy’s Liquor for a few do-it-yourself dessert drinks, and also gathered favorites from the bar managers at Terza and Five West. 

SEDOR’S SAVORY SIPS

If you are ready to sip outside of the box, try Sedor’s recipes for serious sippers. The Osh Kosh and the Smoked Maple Apple are classy concoctions to drink by the fire. The Osh Kosh is a Tattersall original. Tattersall Distilling is local distillery in the Twin Cities, and it was recently given praise by “The Wall Street Journal.” The Smoked Maple Apple is created with a smoked maple bourbon.

For a fun one, Bananas Over You takes the cake. It’s rich and chocolatey with a hint of banana. Sedor says, “This drink was one of the most popular drinks at Kathy’s Pub during SocialICE last year.”

For simple sippers, bourbon and scotch are really nice in cold weather months. Sedor says that Elijah Craig and Buffalo Trace are popular brands. If you love finding local treasures, try Rock Filter bourbon or whiskey from Spring Grove. 

SAVE ROOM FOR DESSERT

End your meal with a decadent dessert you can sip instead of nosh. Kelly Radke, Bar Manager at Terza, recommends their Espresso Martini, a staple at Terza. “The Espresso Martini has vanilla vodka, Godiva chocolate liqueur, Kahlua and espresso. It goes really well with our tiramisu because the lady fingers are soaked in our espresso,” Radke says. Another popular drink is Sauterne, a rich, sweet white dessert wine from Bordeaux, France. Try it with the crème brulee.

FIVE WEST FAVORITES

Shawna Refsland, general manager at Five West Kitchen + Bar, and her team of bartenders have been working hard to bring new flavors to the menu. The new bar manager, Samantha Mehus, is putting a new twist on the menu, as well as featuring some popular staples like the Honey Crisp Mojito, made with fresh mint, honeycrisp apples, rum, apple cider, soda and Sierra Mist. Check out Kiss My Sangria, made with Smirnoff Kissed Caramel vodka, sparkling apple cider, butterscotch schnapps and Moscato. Check out their frozen cocktails like frozen sangrias, grasshoppers, Brandy Alexanders and even non-alcoholic shakes.

Osh Kosh
2 ½ oz. Tattersall apple brandy
1 ½ oz. Tattersall Americana
½ oz. pure maple syrup
¼ oz. Tattersall Blueberry Liqueur
Combine over ice, stir and serve.
Smoked Maple Apple
1-part Knob Creek smoked maple bourbon
3-parts apple cider
1-part lemon sour
Garnish with lemon wedges.
Bananas Over You
1-part Bartenders I’m Bananas Over You
(a rum-based cocktail)
1 part Crème de Cocoa
4 parts hot chocolate
Serve in a mug.

Nicole L. Czarnomski is a writer in the Rochester area and favors port wine for dessert.

This entry was posted in Food and Wine on October 30, 2019 by rwwpadmin.