Dessert shot pairing?
To liven up the COVID blues, DH came up with a fun idea for the weekend. I’m to make an appetizer and dessert of my choice without him knowing what I’m making. He will handle the main. For the appetizer, I think I’ve settled on a lobster and scallop creamy combo with a puff pastry cap. This, I will serve in some tall ramekins I have. For dessert, I’m making mini (3 inch) fluted tart pans. Apple pie with a crumble topping. I’m planning to top with either sweetened whipped cream or ice cream. Then I got this brilliant idea to serve a sauce on the side. It’s a warm, salted caramel bourbon sauce. Just to be decadent, I wanted to serve it with a shot. Would bourbon work? Or too much?