Alcohol-Infused Desserts for Restaurant Menus
Dianne’s Fine Desserts, Newburyport, Mass., kicked it up a notch with a selection of alcohol-infused desserts.
The new lineup includes:
· Green Head IPA Almond Cake, a silky sweet cream batter almond cake layered with a honey mousse, topped with toasted almonds and infused with Green Head IPA, a hoppy, craft beer made by Newburyport Brewing Co., Newburyport, Mass.
· Wigle Whiskey Saucy Bundt Cake, infused with Wigle Whiskey’s rich, spicy and robust flagship brand, Monongahela rye. Wigle Whiskey is a grain-to-bottle distillery in Pittsburgh, Pa., that produces every product from local organic grain using on-site, same-day milling.
· Bourbon Pecan Pie
· Individual Butter Rum Cake
· Irish Cream Cheesecake
“Each of these desserts can be fully customized by the chef to create a regionally unique and memorable dining experience that keeps diners coming back,” says Brian Wortham, marketing director for Dianne’s Fine Desserts. “In partnering with Wigle Whiskey and Newburyport Brewing Co., we are bringing some of the most celebrated artisanal brands in the country to the dessert table.”