Issue link: http://digital.copcomm.com/i/33511
Ryan Velilla makes The Devil’s Advocate using Cupcake Devil’s Food. got her culinary wheels spinning. But Ballard also found Cupcake an enticing ingredient to use in her dishes: “I cook with a lot of spirits, and these are very light and flavorful, while a lot of other vodkas can be too harsh to use in a reduction.” Café Fiore Mixologist Candice Erickson enjoys her Charantais cocktail, paired with a berry chiffon crêpe. The crêpe is filled with mixed berries that have been soaked in Cupcake Chiffon. mixologist at Ventura, CA’s Café Fiore. “They’re sweet, but across the board, there’s no residual sugar, which makes them really light,” says the bubbly brunette. Erickson’s reaction might be sur- prising to some, because with names like Frosting, Chiffon and Devil’s Food, one might assume that these are vodka-sugar-bombs—a fact we’re only too happy to report as patently untrue. But no need to take our word for it: Ryan Velilla, Mixologist at Santa Ana, CA’s newest cocktail-hotspot, Chapter One: the modern local confirms, “Cupcake has a really nice finish; it’s round and soft.” Where Shake Meets Bake Inspiration was a word we heard over and over again when talking Cupcake with mixologists, but Cupcake isn’t just finding love behind the stick. With a dessert-inspired brand profile, it should come as no surprise that Cupcake is a favorite among pastry chefs as well, who not only utilize the vodka in their own sauces and reduc- tions, but also work closely with bar staff to create dessert-and-cocktail pairings made with Cupcake. “I wanted to pair every Cupcake flavor with a dessert,” admits Café Del Rey’s Pastry Chef, Erica Ballard, when we asked her which Cupcake Although the collaborative relation- ship between kitchens and bars is certainly not new, many restaurants only think about pairing cocktails with appetizers and main courses, leaving a gaping hole at the end of the meal where desserts are left to stand alone with coffee or, at best, enjoyed with a dessert wine or digestif. “Cocktail and dessert pairings open up a lot of opportunities to play with the flavors of the season,” continues Ballard, “and it’s important because it helps with the up-sell!” With bottom lines benefitting from this pairing trend and Cupcake stepping up to the (dessert) plate, the brand is igniting a long-overlooked movement. “Desserts are making a comeback in many on-premise accounts, and Cupcake specialty cocktails embody the perfect cocktail/ dessert pairing,” explains Ziegenfus. “After all—desserts are rewarding and fun! We believe adult beverage occasions should be too.” june 201 1 / the tasting panel / 59