Food Trend: Boozy Desserts in the U.S.A.

Finally, diners no longer have to choose between a coveted sweet and that one last drink at the end of a meal. Behold the Boozy Dessert, a culinary phenomenon gaining traction in restaurants across the country. These adult treats—served with a heady dose of ingredients—are making food and drink aficionados go wild. Here are several of’s new favorites.


Commander’s Palace, New Orleans: Creole Bread Pudding Soufflé
For more than a century, Commander’s Palace has elaborately indulged New Orleans residents and visitors with extraordinary food and drink. And while alcohol can often be the one and only dinner course in the Big Easy, here in the Garden District, a magnificent repast is ideally concluded by the restaurant’s Creole Bread Pudding Soufflé—with warm whiskey sauce, bien sûr. And for those craving the flavor of New Orleans at home, Commander’s Palace offers their famed recipe on the Food Network.



W Westwood, Los Angeles: Drunken Udder Ice Cream
Strictly for the over-21 palate, Drunken Udder’s artisanal ice cream is infused with beer, wine or spirits for that extra kick. Spun by hand in small batches using all-natural ingredients, Drunken Udder offers customers the freedom to create and customize their own flavors. Myriad tastes are fused together to create unique, creamy concoctions like Bacon Breakfast and Rosemary Olive Oil. And though some flavors are seasonal, the treat can be enjoyed year-round poolside at the W hotel in Los Angeles’ Westwood neighborhood.



Mindy’s Hot Chocolate, Chicago: The Siren
At this time of year especially, it seems the Midwest will never shake off its chill. Happily, the acclaimed restaurant Mindy’s Hot Chocolate is offering a series of spiked cocoa drinks that are sure to keep Chicagoans warm. We love the Siren, a blend of Rittenhouse Rye 100, Mindy’s dark chocolate, paprika, cayenne, espresso, mole bitters and steamed milk. These winter treats are a joint creation of bartender Alex Gara and head barista Alex McDaniel. A recent winner of the 2012 James Beard Foundation’s Outstanding Pastry Chef in the Country award, Mindy Segel is also turning heads with these addictive new beverages.


RN74 Kim Mahar's Apple Pie

RN74, Seattle: Deep Fried Apple Pie
With acclaimed restaurants such as Bourbon Steak and Nobhill, restaurateur Michael Mina has a track record of dining hits from coast to coast. And his dessert menu always adds that last gasp of pleasure to an exquisite experience. In Seattle, fans are going crazy over a comfort food that elicits a bit of warmth all over—Mina’s Deep Fried Apple Pie. But the full effect needs the help of a couple of memorable (and local) sides: Beecher’s Flagship cheese ice cream from confectioner Molly Moon’s and the Oola Distillery’s bourbon caramel. This dangerously delicious combination has been known to make diners weak in the knees.


The Bazaar South Beach_Tres Leche-1

The Bazaar South Beach_Banana Mojito

The Bazaar by José Andrés, SLS Hotel, South Beach: Banana-Mojito and Tres Leches
José Andrés has not only managed to have one of the most highly anticipated restaurant openings in Miami in years, but he is also one of Time magazine’s 100 Most Influential People. Gaining national acclaim in Los Angeles for his avant-garde menu and use of molecular gastronomy, Andrés creates an environment where anything is possible. Located in the old Ritz Plaza, a grand art deco hotel erected in 1939, The Bazaar features a selection of fusion dishes under the heading “Miami Meets the World.” Witness two different Cuban-inspired desserts that have been creating quite a buzz: the Banana-Mojito (mojito sorbet, mint, caramelized bananas) and the Tres Leches (Cuban rum, pineapple and the namesake ice cream).



Tipsy Parson, New York: Tipsy Parson
Located in west Chelsea, Tipsy Parson’s menu reinterprets classic American favorites, from the Pig in a Poke—poached eggs with andouille and grits—to the spicy catfish with Carolina Gold Rice. However, it is the restaurant’s namesake dessert that has diners coming back for another round. Originally an English trifle that reached fruition in the American South, the version here features an almond cake soaked in brandy and chased with vanilla custard, brandied dried apricots, prunes, sour cherries, cranberries and toasted almonds.