Culture Magazine

DRINKS WITH CHEESE 202 3 culturecheesemag.com 15 S T I R I T U P I F Y O U ' V E B E E N W A T C H I N G trends in America's cocktail culture, you might have noticed that it mirrors the same quality that drives much of the American specialty cheesemaking scene—namely, a spirited quest for originality. Skilled bartenders—excuse me, mixologists—across the country are now mixing and muddling premium liquor with fresh ingredients to create cocktails that are uniquely their own. In the process, they've come up with some great new pours to pair with cheese. Especially right for fall, these four seasonal drinks are sure to create a buzz beside your cheese plate. H O L LY B E R E T TO A N D G R E G O RY C H E R I N , Fall 2 010 S P I R I T S See Recipes CHAMPIGNON CAMBOZOLA BLACK LABEL + The Widow's Kiss KENNEBEC HIGHLANDS CAERPHILLY + The SweetWater POINT REYES ORIGINAL BLUE + The Uppercut CLADDAGH BÓ IRISH CHEDDAR + Ruby Chai Appletini Ruby Chai Appletini "The texture of Gala apple when muddled into a sauce-like consistency gives this drink a velvety, viscous mouthfeel with a creamy head like a pint of Guinness," says creator H. Joseph Ehrmann, proprietor of Elixir in San Francisco. Makes 1 drink ¼ peeled Gala apple, cored, plus a slice for garnish 1½ ounces Square One Organic Rye Vodka infused with Numi Organic Ruby Chai Tea (see note) 1½ ounces f resh apple cider ½ ounce organic agave nectar (or other natural sweetener) ½ ounce f resh lemon juice ▶ In a mixing glass, muddle the ¼ apple to applesauce consistency. Add vodka infusion, cider, agave nectar, lemon juice, and ice. Shake well for 10 seconds and strain into a chilled cocktail glass. Head should be f rothy and creamy. Garnish with apple slice. Note: Infuse 6 ounces of cold vodka with 1 tea bag for about an hour. The Widow's Kiss By Bryan Dayton, the former bar manager at Frasca Food and Wine in Boulder, Colorado. Makes 1 drink 1½ ounces Calvados ¾ ounce Yellow Chartreuse ¾ ounce Bénédictine 2 dashes orange bitters Maraschino cherry, for garnish ▶ Combine first four ingredients over ice in a mixing glass. Stir for 30 seconds. Strain into a cocktail glass and garnish with cherry. The SweetWater From the rooftop garden bar (now closed) at the Surrey hotel in New York City comes this hearty, cold-weather cocktail. Makes 1 drink 3 dashes Fee Brothers Whiskey Barrel-Aged Bitters 1 generous squeeze honey (local, unfiltered is preferable) 2 ounces Hudson Whiskey NY Bright Lights, Big Bourbon 2 ice cubes 2 ounces maple seltzer (try Vermont Sweetwater) 1 apple slice, for garnish ▶ Add bitters and honey to a sturdy rocks glass, then add bourbon and stir with a bar spoon. Add ice cubes and seltzer and stir again. Garnish with apple slice. The Uppercut From Bobby Heugel, co-founder of the Anvil Bar & Refuge in Houston, Texas. Makes 1 drink 1½ ounces white rum ¾ ounce apricot liqueur ¾ ounce lemon juice ½ ounce honey syrup (3 parts honey to 1 part water) Dash of peach bitters Sparkling wine, to taste ▶ Combine first five ingredients in a cocktail shaker and shake until blended. Strain into a champagne flute. Top with sparkling wine. K E N N E B E C H I G H L A N D S C A E R P H I L LY PHOTO: Pears: Picture Partners, Adobe Stock; Cheese: Evi Abeler

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