Spirit-Based Flavor Trend Arises for Desserts

For those looking at trending flavors, alcoholic-beverage-derived flavors might be a way to scare up new consumer interest, especially in dessert items.

The interest in craft cocktails has focused the spotlight on spirit-based flavors in cakes, cookies and other sweets, according to an article in the Kansas City Star. Pastry chefs and restaurateurs are looking at classics like baba au rhum and flambés, as well as investigating uses for alcoholic beverages that have recently gained popularity, such as spiced rum, absinthe, bourbon, eau-de-vie, limoncello, and fruit and nut liqueurs. Food professionals are finding that the addition of spirits, wine and beer to a wide number of dishes intensifies aromas and adds a new flavor dimension to desserts.

The experts say that finding the right balance can be tricky when using alcohol in the likes of cakes, cookies, tarts, puddings and other desserts. The end product cant be too boozy.

This is explained by one of the creative chefs the article features, Jasper Mirabile Jr. of Jaspers Restaurant in Kansas City. His creations include zabaglione (a thick, sweet, egg-based sauce) made with Grand Marnier, panna cotta and crème brulee spiked with blackberry liqueur, whipped cream and amaretto, and limoncello cake glazed with limoncello syrup. I dont want to overtake it (the limoncello cake) with liqueur, he says. I want people to taste the limoncello, but it should be in the background, a subtle taste with a little alcohol at the end.

Some of the other ideas discussed include: dark rum in fig cookies; bourbon in sweet-potato pie or apple crisp; absinthe in buttercream icing or French macarons; tawny port in pear bread pudding; and an apple-cider reduction and Calvados in apple ice cream.