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After dinner is like the final act of a great play. It is a fine time to sip on something marvelous, a drink that puts the final exclamation mark on the evening. There are primarily two ways to go with after drinks. Some prefer to quaff something neat, warm and soothing. Other tastes run towards the creamy and delicious, something akin a dessert, only better. Fortunately, there are libations ready to satisfy any taste or after-dinner request. Most after-dinner drinks are served neat in a brandy snifter for good reason. Many of their predecessors were devised to act as a digestive, calming ones system after a hearty repast. Not surprising, a large majority of these neat drinks are made with a base of brandy, such as the savory FRENCH HARVEST (Hardy Noces d’Or Cognac and Extase XO), BONAPARTE (Courvoisier VSOP and Mandarine Napoléon), FRAMBOISE KISS (Otard XO and Chambord) and the classic B & B (Benedictine DOM and brandy). The key to a great after dinner drink is to deliver a lot of flavor. A case in point is the MOULIN ROUGE, a delectable neat drink made with Briottet Crème de Cassis, Courvoisier VSOP, Dry Sherry and a few dashes of bitters. Another drink served in a snifter that’s brimming with rich flavors is the SEA DEW, which features Sea Wynde Pot Still Rum and Mandarine Napoléon. For those guests looking for something more along the lines of a drinkable dessert, don’t overlook the dean of all after dinner libations, the BRANDY ALEXANDER. Made with brandy, crème de cacao and ice cream, the drink has everything one could ask for in a dessert, plus a little bit more. The realm of possibilities also includes the TIRAMISU, a marvelous recreation of the Italian classic made with Godiva Chocolate Liqueur, Disaronno Amaretto, a healthy dose of Kahlúa and ice cream, the GORILLA MILK, made with Bacardi Light Rum, Bailey’s Irish Cream, crème de banana, Kahlúa and ice cream, and the COFFEE NUTCAKE, a dreamy combination of Frangelico, dark crème de cacao, Kahlúa and French vanilla ice cream. Garnish with whipped cream and a drizzle of chocolate syrup and you’ve got a concoction worthy of the dessert cart. Any discussion of after dinner drinks must include mention of coffee. The KEOKI COFFEE is an enduring classic made with equal parts of Kahlúa, brandy and crème de cacao, a blend of ingredients that marry beautifully with the robust flavor of coffee. The IRISH COFFEE ROYALE is a guaranteed success. It is prepared with Jameson Irish Whiskey, Kahlúa, a splash of Irish Mist and hot coffee. Also falling on the incomparable end of the spectrum are the OPULENT COFFEE, a specialty featuring Frangelico, Bailey’s, Kahlúa, Gran Gala and coffee, and the MOCHA JAMOCHA, which is made with Appleton Estate V/X Jamaica Rum, Cruzan Rum Cream, Tia Maria, dark crème de cacao and coffee. Two piping hot crowd-pleasers are the CARTE BLANCHE, a blend of brandy, Godiva Chocolate Liqueur, crème de menthe and a fill of hot cocoa, and the CHICAGO TIMES, a lavish combination of Disaronno Amaretto, Tuaca, Bailey’s, equal parts of hot coffee and cocoa, and finished off with whipped cream and a drizzle of Frangelico. The recipes below are excerpted from the latest edition of "The Original Guide to American Cocktails and Drinks" by Robert Plotkin.
The Original Guide to American Cocktails and Drinks - 5th EditionThe professional bartender's first choice in drink guides! This edition spans the breadth of mixology, including all the classic cocktails, infusions, the hottest Cosmopolitans, colorful and refreshing tropical drinks and ice cream drinks, Martinis and Manhattans, coffee drinks, plus much more. It also includes a great index and reviews of the hottest liquors and liqueurs on the market today. Improving since 1998, now in its 5th edition. ~ by Robert Plotkin ~ 344 pages ~ 6" x 9" ~ Item#: BCD05 ~ $14.95 ~
The Original Guide to American Cocktails and Drinks - 5th Edition - Downloadable |
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