What’s better than capping off a great meal with an equally fine cocktail and dessert? In my book that’s tough to beat! B&B, the storied brand born right here in Manhattan when a bartender combined brandy and Benedictine, has a great new drinking concept rolling out this fall. On the cocktail side they enlisted the [...]

What’s better than capping off a great meal with an equally fine cocktail and dessert? In my book that’s tough to beat! B&B, the storied brand born right here in Manhattan when a bartender combined brandy and Benedictine, has a great new drinking concept rolling out this fall. On the cocktail side they enlisted the renowned Gary Regan to work with pastry chef Martin Howard on complimentary dessert and cocktail recipes. Being a cocktail enthusiast with a sweet tooth, I had to go Brasserie 8 1/2 to taste the results.

I tasted 2 of the 5 combos (which by the way are just $19 for the pair). First up was the Devil’s Food Tiramisu paired with Bandit’s Bliss (B&B, Noilly Prat dry vermouth and fine cognac) Both were so delicious and the cocktail really balanced the richness of the dessert. Second was the Honey Roasted Apple in Phyllo with the Belle of the Ball (B&B, bourbon, peach schnapps and lemon juice). The apple in this dessert made it lighter than the first, but I can’t help but go for chocolate first! The dessert & cocktail pairing menu will be available at Brasserie 8 1/2 by the end of this week, and available in more markets hopefully so places go with it for everyone who’s not in the NY area! Check after jump for all five dessert/cocktail pairings!

Fête Noir 70
Rich chocolate cake, creme anglaise
with
Babbling Brook
B&B, Dewar’s 12, topped with splash of absinthe

Raspberry and Pineapple Shortcake
B&B macerated white chocolate cream
with
Bewildered Beauty
B&B, Bacardi 8 Rum blended with ream of coco berries and vanilla ice cream

Honey Roasted Apple in Phyllo
B&B basted berry swirl ice cream
with
Belle of the Ball
B&B, bourbon,peach schapps and fresh lemon juice

Devil’s Food Tiramisu
Espresso and B&B soaked cake, mascarpone cream, brandied cherries
with
Bandit’s Bliss
B&B, Noilly Prat dry vermouth, fine cognac

Pear and Sweet Potato Coupe
Pears simmered in brown sugar B&B syrup over sweet potato ice cream
with
Bohemian Breeze
B&B, Noilly Prat Rouge vermouth, lemon-lime soda and dash of bitters

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