“Dost thou think because thou art virtuous, there shall be no more cakes and ale?” Whether referencing Shakespeare’s Twelfth Night or Somerset Maugham’s 1930s classic novel, cakes and ales have long been symbols of the good things in life. And, with either wine or whiskey, beer or craft cocktails, nothing says la dolce vita better than capping off an evening with a spirit and a slice.
Dare To Pair
Balancing the intensity, acidity, and sweetness of flavors are the keys to creating the perfect pairing between wines and desserts. Big wines call for intense desserts to stand up to their powerful tannins.
Clockwise from top left: The Noodle Bakes Blooregard butter sponge cake with cinnamon, apples, blue cheese, and walnut crumble, 0920.920.7268; Profiteroles in vanilla, caramel, and chocolate; The Delightful Miss Joyce Belgian chocolate lace cookies and Manchego curado cheesecake, 0917.577.8365; vintage-style cake stand, gold cake server, and Jonathan Adler coasters, Blue Carreon Home, shop L216, Century City Mall, Kalayaan Avenue, Makati
“When pairing alcohol and desserts, it’s all about balance,” says M Dining’s executive chef Tippi Tambunting. “This Tokaji is not overly sweet but is very buttery, so it complements the caramel of the bread pudding perfectly.”
M Dining M Continental bread and butter pudding, 2294 Chino Roces Extension, Allegra Alpha Building, Makati; 810.3565; Kiralyudvar Tokaji Cuvee Ilona 2003, Premium Wine Exchange, Ground Floor, Smith Bell Building, 2294 Don Chino Roces Avenue Extension, Makati, 812.3823
One approach to pairing cocktails and desserts is not to use the same ingredients in both components instead let each element of the dessert play against the flavors found in the cocktails.
From left: Makati luxury sling, sweet and slightly acidic, made with gin, cherry blossom, Grand Marnier, Dom Benedictine, lemon juice, pineapple juice, and Angostura bitters, paired with herbal-infused calamansi curd on a toasted macadamia crust with pineapple chutney and citrus crumble; lemongrass mango cooler with infused lemongrass, mango juice, ginger syrup, and soda served with a vanilla bourbon coconut pie, and a panutsa old fashioned paired with a flourless chocolate pecan cake scented with orange peel and an intense chocolate filling, Long Bar, Raffles Hotel , 1 Raffles Drive, Makati Avenue, Makati, 555.9777
Butter & Scotch
Not your grandmother’s cookies and milk bedtime treat, The Curator’s Isaac of the Bay by Jericson Co is made with bourbon, lemon juice, sarsaparilla, bitters, and coffee. The addition of coffee balances the sweetness of the cookies while the sarsaparilla accentuates the bitters and bounces off both the sweet and sour flavors.
Egg whites are then added for texture, The Curator, 134 Legazpi Street corner C. Palanca Street, Legazpi Village, Makati, 0917.585.9005. Dough Dealer chocolate chip and double chocolate chip cookies, 0917.895.4157
Dark & Stormy
Dark and deep-flavored stouts and ales with complex tones and dimensions of spice pair well with chocolate and rich cupcakes spiked with chocolate, coffee, ginger, caramel, and rum.