Trendy Desserts

Currently Trending: Liquor-Loaded Desserts

If you remember our "Happy Hour Holiday Collection" from December, it may not surprise you that some of us at One Girl love a cocktail in our desserts.

 

That is why our first "Dessert Trend" blog post is dedicated to some great boozy desserts out there, and two even include my personal favorite aperitif: Fernet Branca. I love the black liquorice flavor of the liquor and it's power to soothe even the fullest of stomachs!

I'm not sure when I first noticed this trend of incorporating a drink into a dessert, but I think it's something that's going to stick around. Maybe, as inexhaustibly busy New Yorkers, we enjoy food that combines our needs into one delicious bite: a drink, something sweet, and something satisfying. The food scene in New York City is ever-changing, always seeking the Next Big Thing, and the ingredients are always daring and inventive. There are so many food trends, advances, and experiments; boozy desserts are certainly one of my favorites.

   

 

Clockwise from top left:

1. All'onda (22 E 13th St, New York, NY): Fernet Branca semifreddo topped with fennel moustarda.

2. Pearl and Ash (220 Bower, New York, NY): Fernet Branca ice cream sandwich.

3. The Gander (15 W 18th St, New York, NY): Creme brulee semifreddo with anise milk chocolate, walnuts, bacon, and whiskey. Who needs a cocktail and first course when you can have this dessert?

4. Battersby (225 Smith St, Brooklyn): Black and Tan souffle.

Sources: one, two, three, four.