Just Desserts and Cocktail Culture

On Disney, the indulgence is desserts. Exclusively on Disney Fantasy, a new experience for grownups is a five-course dessert tasting in the fancy French restaurant Remy.

“Remy Featuring Pompidou’s Patisseries Dessert Experience” makes reference to the pastry chef in the animated filmRatatouille. But the afternoon extravaganza is very much designed to appeal to the grown-up sweet tooth. The restaurant’s executive chef and executive pastry chef are present at the tasting to explain the history and evolution of each dessert.

Offered on cruises of four nights or longer, the dessert experience is $50 per person with an optional Champagne pairing for an additional $25 per person.

Summer Sips

Soon-to-debut on Norwegian Cruise Line ships are handcrafted summertime cocktails designed by James Beard Award–nominated mixologist Gabriel Orta, of Miami-based Bar Lab Cocktails.

Regional menus in Bermuda, the Caribbean, Hawaii, Alaska, and Europe will focus on local ingredients, traditional spirits, and flavors relevant to the itineraries.

On Bermuda cruises, you can try a new take on the Mai Tai, featuring house-made almond syrup, Gosling’s rum, and a dusting of powdered cinnamon. Cruisers in the Caribbean can sample a Spicy Pina Punch, with Bacardi Superior rum and chipotle pineapple syrup. In Alaska, you might want to warm up your glacier-viewing experience with a Smoky Hot Toddy, combining crème de cacao, orange peel, cloves, bitters, and Grant’s scotch.

The specialty summer cocktails will be available July to mid-September. In November, a new menu of holiday cocktails will debut.