Photography by Nicole Wolf; Styled by Chantal Lambeth
Let summer have its breezy G+Ts and Aperol spritzes: When days are short and trees are bare, more complex, nuanced cocktails are in order. Michael Gatlin, general manager of Maine Craft Distilling and co-founder of Owl and Whale—maker of artisanal bitters and shrubs—both 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. “The balance of sweetness in alcoholic beverages and saltiness in cheese is a perfect marriage,” Gatlin says. “I tend to lean towards hard, flaky, aged cheeses and soft, gooey, funky cheeses. 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 pair-ings has beauty to spare.
- 1 ½ ounces Espolon Añejo tequila
- ¾ ounce Punt e Mes
- ½ ounce Cardamaro
- ¼ ounce Bully Boy Amaro
- 3 dashes cherry bitters
- Orange slice
- Stir all ingredients over ice.
- Strain into coupe glass.
- Garnish with orange slice.
+ CHEESE: L’Amuse Signature Gouda, Holland
- 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
- Shake all ingredients over ice.
- Strain into rocks glass and add ice from shaker.
- Garnish with orange peel inside the glass.
+ CHEESE: Chiriboga Blue, Albert Kraus’ Hofkäserei Kraus, Bavaria, Germany
- 1 ounce Black Cap Vodka
- ½ ounce Winter & Rothman’s Apricot
- ¼ ounce Yellow Chartreuse
- ½ ounce lemon juice
- 4 dashes Owl and Whale persimmon bitters
- Prosecco
- Dried apricot sliced to fit onto rim of glass
- Shake first five ingredients over ice.
- Strain into champagne flute.
- Top with prosecco and garnish with dried apricot.
+ CHEESE: Hanna’s Awashed, Ruggles Hill Creamery, Hardwick, MA
- ½ cup dill pickle juice
- ¼ cup sugar
- 2 ounces George Dickel Rye
- ½ ounce dill pickle syrup
- ½ ounce lemon juice
- 1 teaspoon Green Chartreuse
- Cornichon
- Lemon slice
- Syrup: Add dill pickle juice and sugar to a saucepan and bring to a simmer over medium heat, stirring constantly. Remove from heat and let cool before using.
- Cocktail: Shake all ingredients over ice. Strain into rocks glass with ice or a large single cube. Garnish with cornichon and wheel.
+ CHEESE: Bleu Mont Bandaged Cheddar, Bleu Mont Dairy, Blue Mounds, WI
- 1 ½ ounce Botanist gin
- ¼ ounce Yellow Chartreuse
- ¼ ounce Tempus Fugit Gran Classico
- ½ ounce Combier Pêche de Vigne
- ½ ounce lemon juice
- Caramelized peach segment
- Shake all ingredients over ice.
- Double strain into coupe glass and garnish with caramelized peach segment.
+ CHEESE: Frolic, Orb Weaver Creamery, New Haven, VT
Susan Axelrod
Editor Susan Sherrill Axelrod’s love affair with cheese began at age 12, when she bicycled to a gourmet shop to taste an exotic newcomer—French brie. She lives outside of Portland, Maine, where she enjoys a well-made cocktail and spending as much time as possible on the water.
