I created these cocktails in my advanced mixology class here in Chicago at CHIC recently. We were asked to create some wine based cocktails to pair with desserts.

While I don’t usually think cocktails should be paired with entrees or meals in general, they can lend themselves to desserts very well given the plethora of desert wines and liqueurs to work with and the nature of dessert course.

I always stir wine based cocktails to give them a chill, but not over dilute them.

I don’t have names for these…not my forte!

1)
GOSLINGS Black Seal Rum
PIERRE FERRAND Ambre Cognac
Black Pepper Corns
Fresh Sweet Cherries
Muscat Wine

Muddle cherries, pepper corns and 1/3 of muscat. Add remainder of muscat, spirits and ice and stir. Strain into small chilled coupe.

2)
DOLCE Sweet Dessert Wine
PIERRE FERRAND Ambre Cognac
Fresh Plum
Grapefruit Peel

Muddle plum and peel from grapefruit and splash of DOLCE wine. Add wine, cognac, and ice and stir. Strain into chilled coupe. Grapefruit peel/disk garnish

3)
VEUVE CLIQUOT Demi-Sec champagne
Yellow Chartreuse
Green Grapes
Grapefruit Peel
Grapefruit Juice

Muddle green grapes with a 1/3 of demi-sec and splash of fresh grapefruit juice. Add Chartreuse, ice and stir. Strain into chilled coupe and top with remainder of champagne.