Bartenders' Pairings for Chocolate Cake & Candied Bacon

In honor of The Five Days of Meat, we've asked Boston food and drink personnel about their recommended pairings for a few specific meaty dishes, and we've been sharing their responses throughout the week. Finally, pairings for chocolate cake garnished with candied bacon, from a smoky 1920s madeira to Pappy Van Winkle. Previously: pairings for a platter of the fanciest charcuterie, the most perfect ribeye ever served, and a gigantic plate of sausages.

"A great pairing would be our Black Douglas from the Eastern Standard cocktail menu, made with scotch, Amontillado sherry, and Licor 43. The smoky notes from the scotch will play nicely with the bacon, while the sherry and orange/vanilla notes of the Licor 43 would go beautifully with the chocolate cake." — Naomi Levy, assistant bar manager of Eastern Standard
[Photo: Provided]

"A Malmsey Madeira from the 1920s (With this amount of bottle age, smoky character is definitely a probability.)" — Todd Lipman, C.S., sommelier of Bistro du Midi
[Photo: Official Site]

"As much as I am Italian, I have to hop over to Portugal for this and drink a nice 20 or 30-year tawny!" — Tom Tellier, beverage manager of Restaurant dante and il Casale
[Photo: Provided]

"I would do a play on a Manhattan with bourbon, an Italian amaro, and a nice port with some age on it. The richness and the savoriness of the dessert needs something equally formidable." — Ian Strickland, a Boston bartender
[Photo: Provided]

"Chinato." — Sam Treadway, bar manager of backbar

"L.Aubry et Fils Rose Champagne. Small grower that's "rich" like Krug, beautiful mousse, and fuck it, we're having cake, it must be a celebration! Pop them bubbles!" — Matthew Schrage, bar manager at Brick & Mortar and Central Kitchen and beverage consultant at La Brasa
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"A nice port — Taylor 20." — Mike Thomas, bar manager at Gather
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"Anything chocolaty goes well with a bourbon or a scotch. If you're feeling daring, you could try and get your hands on a glass of Pappy Van Winkle while it lasts." — Paria Abazari, bartender at Boston Chops
[Photo: Provided]

"B.D.F.D., a Forum original cocktail made from a house-infused bacon/jalapeno rye whiskey, demerara sugar, and Fernet Branca. Chile pepper and chocolate, bacon on bacon, whiskey and amaro. That's how I'd like to end my meal." — Robert Haberek, bartender at Forum
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"Pedro Ximenez, preferably 20 years old." — Tim Wiechmann, chef/owner of Bronwyn and T.W. Food
[Photo: Official Site]

"If you can find it, I suggest trying a glass of Alcyone. It's an aromatized wine from Uruguay made from the Tannat grape with different roots and herbs, touched with aromatic floral tones & big Madagascan vanilla bean. Rich, aromatic and indulgent it is a fantastic accompaniment to dark chocolate and bacon. If not I love a Barolo Chinato as well" — Michael Florence, beverage director of Ole
[Photo: Provided]

· All coverage of The Five Days of Meat on Eater [~EBOS~]