While martinis get dirtier and cocktails get ever more savoury, there’s no harm in a little sweet rebellion… we invite you to join the delicious uprising of luxury pudding cocktails. After all, revenge is best served sweet. We often crave something a little sweeter to finish off a good evening, but don’t want the admin of digging into something heavy like a whole pudding. This is where the pudding cocktail makes it’s crucial appearance. An end of evening dessert can often take away from the momentum of an evening. Fuelled with a good amount of food and a healthy amount of wine, when people are in a window of high spirits and ready to pounce, an extra course can disrupt the pace and give us all a rather unwelcomed sugar crash. Thus, rendering our window of prime lost, and leaving us to feel a little overly indulgenced, much like a feline creature, overly intoxicated on milk lain on a sunny afternoon. Ready for the bedroom, not the ballroom… This will not do. Without being overly stodgy and with the ability to pick up, put down or enjoy on the go, the pudding cocktail satisfies all cravings, delivered with balance and convenience. All while supplying a little welcomed kick, we concur it is the ultimate sophisticated adult treat. This is dessert with backbone. The lovechild of childhood naivety and adult freedom. Shaken. Not spooned.
Luxury Lemon Posset Cocktail
INGREDIENTS
40ml Limoncello
20ml Vodka
15ml Double cream
15ml Fresh lemon juice
1-2 tsp Fresh lemon zest.
60ml Prosecco to top
To garnish: Lemon rind twist, lemon zest, fresh mint sprig
EQUIPMENT
Shaker
Coupe or wine glass
INSTRUCTIONS
Prepare the glass: Chill glass in fridge.
Shake: Combine limoncello, vodka, cream and lemon juice and zest in a shaker and dry shake (without ice) for 15 seconds to emulsify the cream.
Serve: Strain into a chilled glass, gently top with prosecco and stir to mix it all in to give it an effervescent feel. Express a lemon peel twist over the surface and drop on top. Top with finely grated lemon zest and fresh mint sprig.
Luxury Eton Mess Cocktail
INGREDIENTS
40ml Gin
20ml Crème de fraise (strawberry liqueur)
15ml Elderflower liqueur
25ml Fresh lime juice
15ml Vanilla simple syrup (or 10ml if opting for sweeter gin)
1 egg white
2 dashes Orange bitters
3-4 Fresh strawberries
To garnish: Mini meringue/ meringue kiss, 1 fresh strawberry, fresh mint sprig
EQUIPMENT
Muddler/ wooden spoon/ small rolling pin
Shaker
Martini glass
INSTRUCTIONS
Muddle strawberries: gently muddle 2-3 strawberries in the shaker to release their juices without over-pulping.
Shake: Add all liquid ingredients including egg white. Dry shake (without ice) for 15 seconds to emulsify the egg white. Add ice and shake again until outside of the shaker is cold (20 seconds).
Serve: Fine strain into the prepared glass, float a mini meringue kiss on top, a fresh strawberry slice on the rim and a sprig of fresh mint.
Luxury Espresso Crème Caramel Martini
For the boozy mini crème caramel (6 mini portions)
INGREDIENTS
Caramel
150g Caster sugar
3 tbsp Water
2 tbsp Dark rum (aged preferred)
Custard
500ml Whole milk
100ml Double cream
4 large eggs
80g Caster sugar
2 tsp Vanilla extract
40ml Dark rum
Pinch sea salt
EQUIPMENT
Saucepan
Mini Ramekins (to fit in coupe glass)
Large roasting tin
Fine sieve
Heavy-bottomed saucepan
INSTRUCTIONS
Make caramel: gently heat 60g sugar with water in a small pan until deep amber. Pour into 4-6 small ramekins, swirl to coat bottom and leave to cool completely.
Make the cream: In a saucepan, gently heat milk and cream to just below boiling then remove from heat.
Make the custard: Whisk eggs with 80g sugar and vanilla. Slowly add the hot milk mixture whisking constantly to prevent curdling. Stir in 40ml rum, and a pinch of salt.
Bake the custards: Preheat oven to 160°C (140°C fan). Through a fine sieve pour custard evenly over set caramel ramekins in a large roasting tin. Pour boiling water around them until it reaches halfway up the sides and bake for 35-40 minutes until just set.
Cool: Remove from water bath and leave to cool completely before refrigerating for at least 4 hours.
For the Crème Caramel Martini (yields 1)
INGREDIENTS
1 mini crème caramel
40ml Coffee liqueur
25ml Aged rum
20ml Salted Caramel liqueur
30ml Fresh espresso (cooled slightly)
5ml Vanilla simple syrup
Pinch sea salt
To garnish: Coffee beans and caramel sauce
EQUIPMENT
Shaker
Coupe glass
INSTRUCTIONS
Prepare the glass: Chill a large coupe glass.
Position crème caramel: Carefully run a knife around the edge of one mini crème caramel and invert into the centre of the chilled glass. The caramel should pool around it.
Shake: In a cocktail shaker, combine coffee liqueur, aged rum, caramel liqueur, cooled espresso, vanilla syrup, and a pinch of sea salt. Shake vigorously with ice for 20 seconds.
Serve: Carefully strain the cocktail around the crème caramel (the liquid should come up to about 2/3 of the crème caramel’s height). Balance 3 coffee beans on the surface. Serve with a small, elegant teaspoon.
Luxury Crème Brûlée Cocktail
INGREDIENTS
30ml Disaronno (amaretto)
20ml Cointreau
25ml Apple brandy (Calvados)
15ml Jersey double cream
Dash vanilla essence
1-2 tsp Fresh orange zest
To garnish: Orange twist, 1-2 tsp raw sugar for brûlée top.
EQUIPMENT
Shaker
Blowtorch
Martini glass
INSTRUCTIONS
Prepare the glass: Draw around the circumference of the rim on a piece of baking paper and set aside. Chill the glass in fridge.
Torched sugar topping: Place the baking paper on top of a sheet of foil and fill in the drawn circumference outline with 1, even layer of sugar. Using a blowtorch, gently torch the sugar until completely melted and set aside to cool.
Shake: Add the ingredients to a cocktail shaker with ice and shake vigorously for 15 seconds.
Serve: Double strain into the prepared glass to ensure smoothness. Express orange zest over the surface and carefully add your crème brûléed top.
Luxury Cherry Bakewell Cocktail
INGREDIENTS
25ml Amaretto di Saronno (almond liqueur)
25ml Aged rum or brandy (for a drier, deeper version)
15ml Cherry Heering liqueur
20ml Fresh lemon juice
5ml Orgeat syrup (almond syrup)
2 dashes Angostura bitters
1 egg white (silky texture)
Ice
To garnish: 3-4 fresh or preserved Morello cherries, flaked almonds for rim.
EQUIPMENT
Shaker
Martini glass
Cocktail stick
INSTRUCTIONS
Rim the glass: By coating the rim with orgeat syrup, then dip into finely chopped flaked almonds to create an elegant almond rim. Chill in fridge.
Shake: All liquid ingredients to a cocktail shaker. Dry shake first (without ice) for about15 seconds, then add ice and shake vigorously for another 15-20 seconds.
Serve: Fine strain into the prepared glass. Thread 2-3 Morello cherries onto a cocktail stick and rest across the glass rim.
Luxury Banoffee Pie Cocktail
For the Banoffee syrup
INGREDIENTS
6 bananas finely sliced
500g caster sugar
150mL water
For the Banoffee Pie Cocktail
INGREDIENTS
60ml Sherry cask aged gin
25ml Banoffee syrup
10ml Creme De Banane
2 tsp Lemon juice
1tsp Double cream
½ Egg white
Soda water
Ice
To garnish: Banoffee syrup, digestive biscuit crumbled
EQUIPMENT
Saucepan
Shaker
Rocks glass
INSTRUCTIONS
Make banoffee syrup: By gently heating the sugar and water in a saucepan, stirring it until it begins to caramelise. Then add the bananas and continue to stir until they have dissolved into a syrup. Add a bit of hot water as needed to maintain a pourable consistency. Let the mixture cool, then strain it into a sealable container.
Rim the glass: by dipping it in leftover banoffee syrup, followed by crumbled digestives. Chill in fridge.
Shake: Other than soda water, add all ingredients to a shaker with ice and shake well for around 15-20seconds.
Serve: Strain into a rocks glass over ice, top with soda and stir.
Luxury Apple Crumble Cocktail
INGREDIENTS
35 ml Premium Toffee Vodka
1 lemon, juiced
50ml cloudy apple juice
½ egg white
Ice
To garnish: maple syrup, crumbled digestive biscuits, apple slices, ground cinnamon
EQUIPMENT
Shaker
Martini glass
Cocktail stick
INSTRUCTIONS
Rim the glass: Coat the edge of martini glass by first dipping it in maple syrup, then rolling it in crushed digestive biscuits to form your crumble-style rim.
Shake: all the drink ingredients in a cocktail shaker and shake (energetically!) for around 40 seconds.
Serve: Strain the mixture into the chilled, prepared martini glasses. Garnish with apple slices by securing them together with a cocktail stick and sprinkle a bit of ground cinnamon to finish.
From interactive Espresso Crème Caramel cocktails complete with edible mini desserts, to brûléed tops that crack under spoon, each recipe transforms your beloved comfort puddings into an innovative, theatrical and convenient experience. Blurring the lines between dessert and drink, these recipes are truly adult yet undeniably playful, leaving the evening’s rhythm intact.
Interested in featuring premium pudding cocktails at your next event? From intimate dinner parties to large milestone celebrations, start the conversation today to see how we can craft a bespoke cocktail and catering experience to suit your unique event, from the first toast to the final slice.
Secure your date today for a cocktail journey that exceeds every expectation.
