DRINKS WITH CHEESE 202 3 culturecheesemag.com 37
T
he
Green
T H E R E ' S A F A M I L Y
of herbal, often bitter, green-hued
spirits and liqueurs that have a divisive
effect among tipplers. Rarely are these
verdant nectars enjoyed as is; more
often, they serve as barely-there top
notes in high-end cocktails. The going
theory is that the addition of other
flavors soften their impact—which
makes them the perfect candidates
for a cheese tasting. Collectively, these
drinks are excellent palate cleansers;
but to those unfamiliar, taking a sip
of unadulterated absinthe or génépy
can feel like getting gobsmacked
by a shovelful of ice-cold licorice.
When served well, and in the right
proportions, these green beauties
can redefine both aperitivi and après
ski. The perfect foil to an absinthe or
a Chartreuse is salt—which, as luck
would have it, is one of the three
ingredients needed to make cheese.
G R A N A
P A D A N O P D O
M A RGA R E T L E A H Y, C heese+ 2 0 21
S P I R I T S
Fairies
ALP BLOSSOM +
Heirloom Liquers Genepy
and Tonic
GRANA PADANO PDO +
Green Chartreuse
TOMME CRAYEUSE +
The Orleanian (see recipe)
THE ORLEANIAN
Makes 1 drink
1 teaspoon simple syrup
3 dashes Herbsaint
2 ounces rye whiskey
Lemon twist
▶ Shake all ingredients in a cocktail shaker
with ice. Strain into a coupe, then twist the
lemon peel over the glass to express the oil.
PHOTO:
Beer:
venemama,
Adobe
Stock
