As an accompaniment to dessert, beer is a well-matched partner. Take it one step further, and it doubles as a secret ingredient that adds a voluptuous quality to a large variety of desserts. Gourmands across the country are combining the country’s two most popular menu items — beer and ice cream — to create some of the most innovative desserts on menus today.
Santa Monica’s Abode Restaurant and Lounge serves the “study of chocolate” served with saffron chocolate mousse, hot cocoa, a chocolate “egg” and a cool serving of delicious homemade Guinness-flavored ice cream. Whist at the Viceroy Hotel in Santa Monica serves a Guinness cake made with Bailey’s Irish Cream ice cream, whiskey sauce and caramelized sugar.
Check out these sweet, alcohol-infused morsels and look out for more sugary combinations at other local dining locations.
Originally published in the Santa Monica Daily Press print edition on July 26, 2007. Read the original PDF.