Black and Whites Magazine

After Dinner Drinks

confections, like apple pie, and the classic pairing, Crème Brulèe. For more in-depth information, you may want to check out an article, by Master Sommelier, Sally Mohr. It is well written, straight forward and simple and can be found at frontrangeliving.com.

“Claret is the liquor for boys; port for men; but he who aspires to be a hero must drink brandy" – Samuel Johnson

Brandy: Yet another classic after dinner beverage is Brandy. It is really less confusing than the nomenclature suggests: Brandy is a generic term for a distilled spirit, most commonly made from grapes and is made all over the world. The French call it Cognac or Armagnac, after the regions where it is made, and also make a version distilled from apples called Calvados. The Italians have Grappa, and the

Greeks have Metaxa. Brandy should be served in a snifter, and many prefer to have it warmed over steaming water. Common brands are Courvoisier, Hennessey, and Remy Martin.

Dessert Wines: Finally, if your guests opt out of the dessert, you may want to offer a dessert wine. Dessert wines are concentrated and sweet, and there are different methods used to produce the end result. Find out what is available in your restaurant, and familiarize yourself with it. The end result will be sweet – not only for your guests, but for your commission.

At the end of the meal, I just want to finish up and move on. But Grandma was right, so give yourself and your guests an enriched experience using your expertise and selling skills. Dessert is the final impression; always leave them wanting more. It is the twinkle that will warm cold winter nights and put jingle in your pocket.

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