According to The Food Channel, the top 10 dessert trends for 2009 (based on research conducted with The World Thought Bank and the International Food Futurists^™), included sippable desserts as the number two trend. Dessert drinks just missed top billing--an honor that went to ice cream. The following recipes are three examples of sippable specialties.

Elixir in San Francisco — the city's first certified green bar — offers an organic cocktail menu. This year, proprietor H. Joseph Ehrmann has seen Elixir win numerous industry awards, as well as being listed as one of the Top 100 Bars in Food and Wine magazine's Cocktails 2009 book. Check out his recipe for Lavender Honey Cream.

At the New Orleans-based Copeland's Restaurants, known for its innovative takes on traditional Cajun specialties, there's a new spin on summertime desserts. The Bananas Foster Cheesecake Martini incorporates cheesecake and the concoction was a natural choice for National Cheesecake Day on July 30. And, from Sara Welch of Bistro Aix in Jacksonville, FL, comes another martini idea, based on the classic flavors of Black Forest Cake. If these inspirations are any indication, dessert is getting to be a glass act.