DRINKS WITH CHEESE 202 3 culturecheesemag.com 49
O N E O F T H E F I R S T
words that comes to mind
regarding tiki is "escapist." A
cocktail bursting with flavors
of pineapple, coconut, and
orange flower has the ability to
immediately transport the drinker
to some jewel of a tropical island,
where things like work emails
and calories don't exist. But as
American consumers have grown
more and more aware of where
the things they enjoy come
from, the truth behind tiki has
been getting more attention. In
bringing cheese and tiki together
here, we hope to bring awareness
to the people, the work, and
the stories behind the food. The
following recipes were created by
advocates of the "new tiki" era, in
which bar owners, mixologists,
and imbibers are asked to
acknowledge the origins of the
liquid fantasies they enjoy.
Reconsidering
S A R T O R I C H E E S E
S A R V E C C H I O
P A R M E S A N
M A RGA R E T L E A H Y, E n t er t ai ni ng 2 0 21
S P I R I T S
Tiki
See Recipes
COWGIRL CREAMERY
DEVIL'S GULCH +
Cold, Dead Mai Tai
SARTORI CHEESE
SARVECCHIO PARMESAN +
Blue Hawaii
COLD, DEAD, MAI TAI
by Gergő Muráth for
Doom Tiki
1 ounce Appleton Estate 12
1 ounce Saint James
Rhum Vieux Agricole
½ ounce Solerno
½ ounce peanut orgeat
¼ ounce Amer Picon
¾ ounce lime juice
Mint sprig, for garnish
Blood orange slice,
for garnish
▶ Combine first six
ingredients in an ice-filled
cocktail shaker and shake
until cold. Strain into an
ice-filled cocktail glass.
Garnish with mint sprig
and blood orange slice.
BLUE HAWAII
by John deBary
¾ ounce
white rum
¾ ounce
Senior & Co.
Blue Curaçao
¾ ounce Mahina
Coco Rhum
Liqueur
¾ ounce f resh
pineapple juice
▶ Combine all
ingredients in an
ice-filled cocktail
shaker and shake
until cold. Strain
into an ice-filled
cocktail glass.
