Chicago’s Boozy New Dessert Trend
LET ME DRINK CAKE: From Jameson-infused ice cream to chocolate rum balls, these alcohol-laced sweets are the latest trend in dining.
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THE GAGE
24 S. Michigan Ave., 312-372-4243
Dessert: Trifle with cherry compote, bourbon sabayon, and salted-caramel ice cream ($10)
The bourbon in the sabayon cooks off, but that’s remedied when the server adds a shot of Maker’s Mark tableside. Crisp brown butter cake soaks up salted-caramel ice cream, and sour cherries cut through the creamy richness of chocolate bourbon sabayon. It’s a burst of flavors and textures, with candied pecans adding crunch.
Blood alcohol level: .09
Verdict: Serving the bourbon à la carte is almost cheating. Toss it in or use it as a chaser for an immediate buzz.
NEXT: The Boiler Room's whiskey ice cream »
Photograph: Anna Knott
This article appears in the October 2012 issue of Chicago magazine.
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