food + drink

Your Seasonal Dessert + Booze Pairing Guide

Impress holiday guests with your knowledge of sweets + spirits


NOVEMBER 2018 – Holiday season means dessert season, and we couldn’t be more excited. Our bar and pastry team at Cindy’s is here to help you impress everyone’s palate at your gathering this winter – not only is Executive Pastry Chef Jove Hubbard offering pies to-go in our Pie on the Fly pop-up shop and in our holiday travel rooms package, we’ve put together a guide of liquid cheer pairings to go with classic holiday treats.

Read on for Cindy’s Beverage Manager David Mor’s cocktail pairings and Sommelier Jonah Frank’s wine suggestions for the traditional nutty, fruity, rich, and spicy flavors of the season:

Chocolate Pecan Pie
🍸: “Find a nutty and citrus-forward amaro, a robust cold brew coffee, and an aromatic liqueur like Besamim; stir an equal split of all ingredients over ice and strain into some chilled stemware. I suggest Amaro Amorino, Sukkah Hill Spirits Besamim, and Kyoto Black Cold Brew for a cocktail that is bitter, aromatic, and bold.“ – Cindy’s Beverage Manager David Mor
🍷: “Pair with Lustau, Pedro Ximenez – Selecion del Centenario – Murillo. This nutty, velvety sherry is like wearing a sweater sitting by the fire, but on the inside of your body. Hints of cocoa, orange zest, and nuts resonate with the festive flavors enjoyed in this decadent dessert.” – Cindy’s Sommelier Jonah Frank

Maple Cream Pie with spiced creme fraiche
🍸: “ Serve with Batavia-Arrack van Oosten over a large cube. This West Indies sugarcane spirit utilizes a little fermented red rice to add complexity and richness; it’s a unique expression all in its own – the unique mouthfeel it possesses will pair beautifully with your autumnal creme fraiche.” – DM
🍷: “ Go with Cappellano, Barolo Chinato NV. This wine is the perfect dessert wine for people who think they don’t like ‘sweet’ wines. Its structure and hint of bitterness will contrast with the sweetness of the maple, its brightness and acidity will cut through the heft of the cream, and the notes of cinnamon and clove will echo the baking spices found in each slice of pie.” – JF

Dutch Apple Pie
🍸: “What’s better in Fall than apple brandy? Serve with Christian Drouin Calvados, poured neat. This particular selection is perfect for any home bar. Great in cocktails, chilled or, in this case, in its purest state. With its intense notes of orchard fruit and cracked cassia, pairing it with Dutch Apple Pie just feels right.” – DM
🍷: “I would say Chateau Romieu, Sauternes 2013. The elegance and power of this opulent wine will make the drinker feel the same. Notes of honey, ginger, and mandarine oranges dominate the palate. Its spice and pomaceous character marry beautifully with this classic American dessert.” – JF

Pumpkin Cheesecake
🍸: “With Pumpkin Cheesecake having so much strength and bold fall flavors, it felt only right to match it up with an equally-bold cocktail: the Banana Daiquiri. Made with cana brava rum, tempus fugit creme de banane, lime, and cane sugar, the banana daiquiri should become part of everyone’s cocktail rolodex. This build will bring you rich, tropical flavors, that will give this Goliath of a cheesecake a true match.” – DM
🍷: “Champagne Lanson, White Label Sec NV. Champagne goes with everything! This sec has just a barely perceivable touch of sweetness that sends the aroma of white flowers and Bosc pears and honeycrisp apples soaring from the glass. What’s more fall than that? Oh yeah, pumpkins.” – JF

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