L E T S U M M E R H A V E
its breezy G+Ts and Aperol spritzes:
When days are short and trees
are bare, more complex, nuanced
cocktails are in order. Michael Gatlin,
co-founder of Owl and Whale, a
maker of artisanal bitters and shrubs
in Portland, Maine, uses amari,
vermouths, and fruit brandies to
instill his cocktail recipes with a
sophisticated yet balanced blend
of flavors that pair beautifully with
cheese. "I tend to lean towards
hard, flaky, aged cheeses and soft,
gooey, funky cheeses," Gatlin says.
"Whiskey cocktails are a match for
the harder cheeses and gin cocktails
for the funky, gooey ones." Will Sissle
and Mary Chapman, owners of the
Cheese Shop of Portland, consider
a few factors when pairing their
cheeses with mixed drinks: "An
important thing for me is looking at
the sugar content in a cocktail," says
Sissle. "Another important element
is mouthfeel; we look at that with
cheese to find something texturally
that will work well." Finally, because
"we eat with our eyes," appearance
matters, he says. Each of the following
pairings has beauty to spare.
S U SA N A X E L RO D, B es t C heeses 2 0 2 0
Shaken,
Stirred,
and
Curd
PHOTO:
Nicole
Wolf
S P I R I T S
Dark Sky
Makes 1 drink
1½ ounces Espolòn
Añejo tequila
¾ ounce Punt e Mes
½ ounce Cardamaro
¼ ounce Bully Boy Amaro
3 dashes cherry bitters
Orange slice, for garnish
▶ Add first five ingredients
to an ice-filled cocktail
shaker and shake well.
▶ Strain into a coupe glass.
▶ Garnish with orange slice.
L'A M U S E
S I G N A T U R E
G O U D A
