Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

A monk helps elevate a decadent dessert

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

When I’m eating out, I usually decline suggested wine and liquor/liqueur pairings with dessert because a) by that point in the meal, my focus is on the bill, which I don’t want to pad unnecessarily; and b) I enjoy dessert so much, additional lubrication tends to be superfluous. But a recent meal at tayst restaurant in Nashville changed my mindset.

After a great dinner, I ordered crème brulee for dessert. The waitress suggested a glass of rum as accompaniment. I was about to take my usual pass when she began describing how the caramel smokiness of this 7-year-old rum was a perfect pairing for the vanilla crème brulee. I gave in and she brought out a shot of Old Monk. My husband and I alternated bites of the custard with sips of the rum, communicating with widened eyes and smiles of delight at how each enhanced the other. Toward the end, we even dripped a bit of the rum into the ramekin to scrape up the last silky bites of custard.

My excitement turned to exhilaration when I got home and Googled Old Monk, discovering it was an affordable $15 bottle. That weekend we had dinner guests, and guess what I served? It was the first time I planned a dessert around a drink, but based on the raves, you can bet I’ll be doing so again.


Leave a Comment


  • GeorgeCooks | 03/31/2009

    It's always a nice surprise to see the real-world price of a drink from a restaurant, and realize you can enjoy it much more cheaply at home!

  • pumkinfolk | 03/31/2009

    Good to see the old monk winning converts ... Thanks for reporting on a great dessert combination. You had me at 'caramel smokiness.'

Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.