Sexy Garnishes for the Style Issue

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by Nadia Stadnycki

Gooey caramelized pear ensures that this is the most versatile brie en croüte you've ever overindulged in. The cheese is wrapped in puff pastry, warmed and paired with a smooth gastrique sauce, which blends masterfully with the fruit's sugary bite.

Sip away your sweet tooth with the Tootsie Roll Martini. White crème de cacao, Kahlua, Bailey's Irish Cream, Frangelico and Stoli Vanilla get a good shake to make the cocktail frothy when it hits the chocolate-powder-rimmed martini glass. Mixologist David Archie sprinkles more chocolate powder on top before finishing it with a good old-fashioned Tootsie Roll.

Ansill's roast duck egg is baked in a shallow brulée dish with butter, cream and truffle coulis sauce. Before serving, the kitchen tops off the yolky goodness with a gracious garnish of truffle shavings and truffle oil. Load bites onto brioche crostini and wash down with a nice Riesling.

Tinto's chefs pride themselves on presentation. No matter what your cheese selection, they'll will snazz it up with an assortment of garnishes, including a delicate drizzle of acacia honey or actual bee pollen. Slices of carefully placed green apple are a tart but refreshing decoration that'll cleanse, not sting, your palate.

Swanky Bubbles gets your juices flowing with its Sexual Chocolate Martini, a strained combo of Grey Goose vodka and Godiva liqueur. Don't get any naughty ideas when the bartender tops your cocktail with a dollop of whipped cream and a Hershey's chocolate kiss.