DRINKS WITH CHEESE 202 3 culturecheesemag.com 25 DRINKS WITH CHEESE 202 3 culturecheesemag.com 25
PHOTO:
Nicole
Wolf
See Recipes
L'AMUSE
SIGNATURE GOUDA +
Dark Sky
CHIRIBOGA BLUE +
Bronze Age
THE GREY BARN &
FARM PRUFROCK +
Commercial Product
BLEU MONT DAIRY
BANDAGED CHEDDAR +
The Siren
PHOTO:
Molly
Glasgow
T H E G R E Y B A R N
A N D F A R M
P R U F R O C K
The Siren
Makes 1 drink
DILL PICKLE SYRUP:
½ cup dill pickle juice
¼ cup sugar
COCKTAIL:
2 ounces George
Dickel Rye
½ ounce dill
pickle syrup
½ ounce lemon juice
1 teaspoon Green
Chartreuse
Cornichon, for garnish
Lemon slice,
for garnish
DILL PICKLE SYRUP:
▶ Add dill pickle juice and
sugar to a saucepan
and bring to a simmer
over medium heat,
stirring constantly.
▶ Remove from heat and
cool before using.
COCKTAIL:
▶ Add first four
ingredients to an
ice-filled cocktail
shaker and shake well.
▶ Strain into rocks
glass with ice or a
large single cube.
▶ Garnish with cornichon
and lemon slice.
Bronze Age
Makes 1 drink
½ ounce
Fernet-Branca
½ ounce Green
Chartreuse
½ ounce St.-Germaine
½ ounce Strega
½ ounce honey
¾ ounce yuzu juice
Long strip of orange
peel (for garnish)
▶ Add first six ingredients
to an ice-filled cocktail
shaker and shake well.
▶ Strain into rocks glass
and add ice f rom shaker.
▶ Garnish with orange
peel inside the glass.
Commercial
Product
Makes 1 drink
1 ounce Black
Cap Vodka
½ ounce
Rothman &
Winter Orchard
Apricot Liqueur
¼ ounce Yellow
Chartreuse
½ ounce
lemon juice
4 dashes Owl
& Whale
persimmon
bitters
Prosecco
Dried apricot
sliced to fit
onto rim of
glass (for
garnish)
▶ Add first five
ingredients to
an ice-filled
cocktail shaker
and shake well.
▶ Strain into a
champagne flute.
▶ Top with
prosecco and
garnish with
dried apricot.
