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Cocktail History
The Cherry Clafoutis is a dessert cocktail that was created by drinks writer and consultant David T. Smith and alcohol brand ambassador Keli Rivers. The recipe, inspired by the French dessert of the same name, was first published in their book Dessert Cocktails: 40 Deliciously Indulgent Sweet Drinks and is made with a mixture of brandy, white chocolate, cherry, and almond.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Cognac: This is a type of brandy made in Cognac, France with distilled white wine. We used Courvoisier VSOP Cognac because it has a rich mouthfeel and a delightful brandy spice with notes of peach, almond, and cinnamon. For a mocktail version of this drink, try Escape Mocktails Non-Alcoholic Cognac Alternative in place of the brandy.
White Crème De Cacao: This is a liqueur made with white chocolate, vanilla, sugar, and alcohol. We used DeKuyper Crème De Cacao White because it has a delightful white chocolate flavor and is affordable. For a mocktail version of this drink, try Monin Premium White Chocolate Syrup in place of the white chocolate liqueur.
Maraschino Liqueur: This is a liqueur made with Maraschino cherries, honey, herbs, spices, sugar, and alcohol. We used Luxardo Maraschino Orginale Liqueur because it has a distinct earthy aroma and sweet cherry flavor. For a mocktail version of this drink, try Trader Vic’s Premium Maraschino Cherry Syrup in place of the cherry liqueur.
Amaretto Liqueur: This is a liqueur made in Italy with almonds, spices, and alcohol. We used Di Amore Amaretto Liqueur because it has a strong almond flavor and a smooth texture. For a mocktail version of this drink, try Monin Premium Amaretto Syrup in place of the amaretto liqueur.
Cherry: This is a fruit that has been soaked in brandy and rich syrup. We used Luxardo Maraschino Cherries because they’re high quality and delicious.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Mixing Glass: This is used to hold the ingredients while they’re being stirred. We used the Viski 17 oz Cocktail Mixing Glass.
Bar Spoon: This is used to stir ingredients. We used the Barfly Stainless Steel Teardrop Bar Spoon.
Julep Strainer: This is used to strain out ice and solid ingredients after the cocktail is stirred. We used the A Bar Above Julep Strainer.
Cocktail Pick: This is used to hold the garnish. We used one from the I-MART Stainless Steel Cocktail Pick Set.
Tasting Notes
The Cherry Clafoutis begins with nutty almond aromas and has a dry taste that features a bit of amaretto and chocolate followed by brandy’s strength and a hint of sugar on the aftertaste.
Our Opinion of This Cocktail Recipe: We’ve never tried the French dessert that inspired this recipe, but we both were a bit surprised at how little sweetness was in the flavor of the drink. It has qualities similar to vintage cocktails, which we thought was unique, but ultimately, we don’t know that we’d make it again.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Alex’s Take: ⭐⭐⭐
“This drink was similar to a lot of classic cocktails we’ve tried, and I think that’s due to the prominence of maraschino liqueur and the absence of citrus. The drink was drier than expected initially but pretty sugary-sweet on the finish, and it had a good bit of alcohol burn to show for it all. I’d recommend this for a more experienced palate but maybe not for this uninitiated to spirituous cocktails.”—
Kendall’s Take: ⭐⭐
“I’ve never had the French dessert by which this drink was inspired, but aside from the prominent maraschino notes from the liqueur, this drink wasn’t quite what I was expecting. I guess I imagined a sweeter beverage, but it turns out this one’s rather dry and is reminiscent of vintage cocktails, in my opinion. Although interesting, this just wasn’t my favorite.”
Recipe
This cocktail recipe was adapted from Dessert Cocktails: 40 Deliciously Indulgent Sweet Drinks by David T. Smith and Keli Rivers.
Add brandy, white crème de cacao, maraschino liqueur, amaretto liqueur, and cubed ice to a mixing glass.
Stir for 30-45 seconds.
Strain into a cocktail glass.
Garnish with cherry.
Ingredients
Directions
Add brandy, white crème de cacao, maraschino liqueur, amaretto liqueur, and cubed ice to a mixing glass.
Stir for 30-45 seconds.
Strain into a cocktail glass.
Garnish with cherry.
Make It a Mocktail: Use Escape Mocktails Non-Alcoholic Cognac Alternative in place of the brandy, Monin Premium White Chocolate Syrup in place of the white chocolate liqueur, Trader Vic’s Premium Maraschino Cherry Syrup in place of the cherry liqueur, and Monin Premium Amaretto Syrup in place of the amaretto liqueur to try a booze-free version of this drink.
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More Dessert Cocktails
If you like this dessert cocktail recipe, here are a few others we’ve tried that you may enjoy:
Chocolate-Covered Cherry: A brandy cocktail made with dark crème de cacao, cherry liqueur, and a cherry
Grand Galliano: A low-proof cocktail made with Liquore Galliano L’Autentico, Grand Marnier, heavy cream, an orange twist, and grated nutmeg
The Marriage of Maguey: A mezcal and tequila cocktail made with coffee chocolate liqueur, orange curaçao, and agave syrup
Falling Leaves: A rye cocktail made with Amaro Montenegro, toasted fig syrup, chocolate bitters, and an orange slice
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