Dessert trends include gels, gems, queens and squid ink
Find out how you can combine your cocktail and your dessert into one treat; how much you could spend on one fancy sundae; how you can have your dessert come to you; and how many flavors of ice cream there really are.
Sweet combinations worth toasting
In Bal Harbour, Fla., and New Orleans, the dessert and cocktail cultures are getting shaken and stirred together, with delicious results.
Mixologist Oscar Morales of 1 Bleu restaurant at The Regent Bal Harbour in Florida converts cocktails into $10 edible desserts by making gels out of the key alcohol component. His creations include a Cosmopolitan of vodka gele, orange sorbet, cranberry cloud and lime zest, and a Pia Colada