Culture Magazine

E N T E R TA I N I N G 202 2 culturecheesemag.com 29 D R I N K S W I T H C H E E S E 1 ROELLI CHEESE HAUS DUNBARTON BLUE + BOULEVARDIER Bourbon, Campari, sweet vermouth This drink, essentially a bourbon Negroni, dates to 1927 and gets its title from a Parisian New Yorker–style magazine published by expat Erskine Gwynne. At once zesty and nutty, it's perfect for cutting through the fudgy, nut- buttery, and sharp complexity of Dunbarton 2 MEADOW CREEK DAIRY GRAYSON + SAZERAC Rye, absinthe, Peychaud's bitters, sugar cube Hailing from the Virginia Highlands and New Orleans, respectively, Meadow Creek's Grayson and the Sazerac cocktail are both a little bit Southern, a little bit French, and a good deal funky. Both are "washed," so to speak, and together, both can transport you to simpler times. 3 TOMME CRAYEUSE + SIDECAR Cognac, orange liqueur, lemon Named for the motorcycle accessory in which one notable WWI captain was driven to his favorite bar, the Sidecar is a glamorous sweet-and-sour libation perfect for washing down the chalky and earthy profile of Savoie-region mainstay Tomme Crayeuse (not to be confused with Maverick). 4 VEIGADARTE CASADO + HEMINGWAY DAIQUIRI White rum, Luxardo Maraschino, grapefruit, lime At his favorite bar in Cuba, Papa ordered his namesake cocktail with double rum—not the cheese-friendliest variation. We prefer the traditional preparation, whose lively acidity cuts through the mouth-coating paste of an ash- ripened Spanish goat cheese. 5 18-MONTH MIMOLETTE + THE LAST WORD Gin, Green Chartreuse, Luxardo Maraschino, lime Hailing from the Detroit Athletic Club circa 1915, this pre-Prohibition classic is an easy-to- master equal-parts cocktail. Its notes of sweet grass, wild herbs, and citrus liven up the subtle caramel quality and craggy texture of mimolette, making for a very sophisticated combo. PHOTO: Boulevaardier, Sazerac, Daiquiri and The Last Word photographed by Ryan Matthew Smith/Adobe Stock; Sidecar photographed by mayatnik/Adobe Stock

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