Shakin & Bakin Foodie Blog

For as long as I can remember, October has been designated the “scary month.” However, a little unknown designation – something even more sinister - the SWEET TRAP – has emerged to make October even more exciting! Yes, October is National Dessert Month. As a matter of fact, October is full of sweet dates. And for most, it definitely is a trick to think we can pass up treats. But the same way we learn to love October for its rich color, we can learn that we can actually enjoy all that the month has to offer. Even treats.

Do we really need a reason to celebrate desserts – dessert cocktails – a trend that’s heating up across the U.S. as bartenders and mixologists are turning delectable indulgences right to the cocktail glass. Now, you can sip your dessert with some great dessert cocktail recipes. And this is just in time for holiday and home entertaining this fall season.

Iced Chocolate Cake Cocktail Recipe

1 oz. Frangelico
1oz SKYY Infusions Citrus

Combine in a short rocks glass

French Coffee Cake Cocktail Recipe

2 oz. CAMUS VSOP Elegance
1 oz. Irish Cream Liqueur

Pour directly into glass filled with rocks.

Standard Strawberry Shortcake Cocktail Recipe

1.5 oz Russian Standard Vodka
4 - 6 strawberries
Juice of half a lime
3 tsp. sugar
Crushed ice

In a tumbler, muddle the lime juice, sugar and strawberries to create a paste. Top the glass up with crushed ice. Add vodka and stir well. Top with extra crushed ice and garnish with a sliced strawberry.

Passion Fruit Mousse Cake Cocktail Recipe
1.5 oz CAMUS VS Elegance
0.75 oz Sweetened Condensed Milk
0.75 oz Passion Fruit Concentrate

Add all ingredients to mixing glass and stir with no ice to mix. Add ice, give a hard shake, and strain into a coupe glass.

Licorice Vanilla Cupcake Cocktail Recipe

2 1/2 oz. Van Gogh Vanilla Vodka ®
1/2 oz. LUCID®
1/2 oz. simple syrup
Crushed chocolate cookie on rim
Chinese Star Anise

In an iced filled shaker, add the vodka LUCID® and simple syrup. Shake thoroughly and strain into the chocolate crumbed rim martini glass. Garnish with the star anise.

Chocolate Rum Cake Cocktail Recipe

2 oz. Flor De Caña 7-year Grand Reserve
4 mint leaves
1 scoop chocolate ice cream
½ oz. vanilla syrup
½ oz. Licor 43

Caramel foam**

Pour all ingredients in a mixing glass. Shake for 20 seconds. Serve over chilled martini glass. Top with layer of caramel foam.

For caramel foam:

2 oz. heavy cream
1/2 oz. liquid caramel syrup
dash of cinnamon

Combine heavy cream with syrup + cinnamon in a dry shaker until emulsified.

Disclosure: These recipes were given to me by an online PR firm to share with my SNB foodie blog readers. You must be age 21 and older to use and consume these recipes. Please read our blog's Terms of Service and Disclaimer Policy for additional information on the policies concerning the Shakin and Bakin Foodie Blog.