food + drink

Your Holiday Cookie Booze + Wine Pairing Guide

Cookie and beverage pairing tips from our experts


DECEMBER 2018 – The holidays are just around the corner, and our pastry + beverage experts at Cindy’s are here to help you make them even jollier. To complement our favorite cookie flavors of the season, we’ve put together a cookie and liquid cheer pairing guide. Read on for Cindy’s Beverage Manager David Mor’s cocktail pairings and Sommelier Jonah Frank’s wine suggestions for the chocolatey, fruity, nutty, citrusy, spicy, minty, and buttery cookie flavors of the season; and don’t miss our Christmas Cookie pop-up shop at the hotel December 21-23 from 3-6PM!

Chocolate-Heavy:
🍸: “Go with a champagne cocktail – it is delicate and elegant with a tinge of bitterness for balance. Recipe includes Angostura Bitters, a sugar cube, and an elegant pour of Champagne, such as Domaine Lanson ‘Black Label.'” – Cindy’s Beverage Manager David Mor
🍷: “Pairing wine with chocolate can be tricky, since the chocolate will always make wine seem flat and innocuous. That’s why the Barolo Chinato from Cappellano works so well. Its structure and hint of bitterness plays off of the chocolate with notes of clove and cinnamon, enticing you to take another sip.” – Cindy’s Sommelier Jonah Frank

Fruity:
🍸: “Perfect for a Jungle Bird! This classic tiki cocktail has complementing tropical qualities with a balancing act of molasses and bitter orange.  Recipe includes Hamilton Dark Rum, Cruzan Blackstrap Rum, Campari, fresh pineapple and lime juice, and sugar.” – DM
🍷: “Klein Constantia, Vin de Constance. This Muscat-based wine was the preferred sweet wine of Napolean Bonaparte and made appearances in the writings of Jane Austen and Charles Dickens. This wine tastes of orange marmalade, intense apricot, and baked pears, and finishes with a long sense of baking spice and a grippy end.” – JF

Nutty: 
🍸: “With a nutty dessert, why not enjoy a bold pour of rye whiskey alongside it? I suggest Wild Turkey 101 Rye Whiskey. Due to its distillation process, this specific rye expression remains authentic to its rye flavor and finds itself in a line-up of some of the most delicious whiskies in America.” – DM
🍷: “In the 18th and 19th centuries, Madeira was America’s most prized wine. Rare Wine Company’s New York Malmsey Madeira is a nod to our heritage. This dessert Malvasia mixes hints of toffee, dates, and nuts with earthy notes of truffle and bitter chocolate. It would pair beautifully with any dessert, or even by itself.” – JF

Citrusy:  
🍸: “Rather than assuming lemon or lime juice pairs best with citrus-forward desserts, there is a great opportunity to introduce dry curaçao to the repertoire. Try an El Presidente – this rum-based cocktail is elegant and bright, made with Banks 5 Island Rum, Pierre Ferrand Dry Curaçao, Carpano Bianco Vermouth, and pomegranate.” – DM
🍷: “Kiralyudvar, Tokaji Cuvee Ilona. Tokaji (toe-kiy) is an Hungarian wine made from the grape Furmint. When made into a dessert wine, it becomes layered with spice, honey, and tropical fruits. A friend of mine taught me to rinse the glass with Islay Scotch before pouring the wine. It’s perhaps the coziest sip I’ve ever had.” – JF

Spicy/Gingerbread:  
🍸: “Pair with Vieux Carre. This is one of my favorite classics, simply because it is balanced and perfect for sipping by the fireplace. It is boozy and bold with a chocolaty/nutty sense of self.  Recipe includes Pierre Ferrand ‘Ambre’ Cognac, Rittenhouse Rye Whiskey, Cocchi Torino, Benedictine, Angostura Bitters, and Peychaud’s Bitters.” – DM
🍷: “Dr. Loosen Beerenauslese is a rich wine made from Riesling effected by “Noble Rot.” These concentrated berries are individually hand picked and made into a wine that is decadently lush with ripe peach and unctuous notes of honey and pollen. Despite how rich the approach is, it is electrically alive with an invigorating lemony finish.” – JF

Minty:  
🍸: “Try a Suze + Tonic. Not necessarily a cocktail in the canon of classics, this highball is utterly refreshing and quizzically bitter.  Suze Saveur d’Autrefoise is a bitter liqueur made with gentian; its vibrant green color makes any head turn at the sight. With a complimentary tonic such as Fever-Tree Indian Tonic, effervescent complexity that is achieved, superb with any fresh flavors of peppermint or spearmint.” – DM
🍷: “With such a lively herb as mint, one should have just as lively of a wine. Champagne Lanson’s Black Label Brut is a sword coated in cream. It is simultaneously seductive and life affirming. Champagne goes with everything!” – JF

Buttery:  
🍸: “Bodegas Yuste ‘Aurora’ Manzanilla Sherry. Certain desserts don’t need an entire cocktail to match it – sometimes it’s better to find a sipper that balances the sweet’s bold flavors. In this case, a buttery and rich dessert might suit well with a drier and more elegant sip, like this sherry. Bodegas Yuste’s expression of manzanilla sherry is a perfect representation of flavors of hazelnut, lemon peel, and bay leaf.” – DM
🍷: “Like a deft little fairy floating around, Ceretto’s Moscato d’Asti dances above any buttery flake with sprightly bubbles tasting of lychee, orange blossom, honey suckle, and sweet melon. It is refreshing, low in alcohol, and a perfect end to any meal or start to any day with sunshine.” – JF

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