Chartreuse Cocktail for Chabichou
Chabichou (pronounced like shabby shoe) hit the wet bar right away. The bottle of Chartreuse was in her hands before we were properly introduced. No surprise. Chabichou is one of France’s oldest and most honorable cheeses—allegedly developed by the Saracens in the 8th century A.D. It seemed fitting, then, that she reached for Chartreuse, a historically French liqueur created by Carthusian monks. With its many wild herbs, it’s a perfect match for goat cheese, especially in an afternoon sipper.
Ingredients
- 1 ½ ounces genever I used Boomsma
- ¼ ounce green Chartreuse
- 3 ounces tonic water
- Cucumber slices and fresh mint for garnish
Instructions
- To prepare the cocktail, fill a rocks glass with ice. Add genever. Float the Chartreuse on top, then garnish with abandon.
- Serve with crudités, almonds, olives, fruit.
Notes
Note: Genever, a precursor to gin, has malty notes—perfect for underscoring the nutty, yeasty flavors in Chabichou.
Tenaya Darlington
Tenaya Darlington teaches food writing at Saint Joseph’s University. She blogs at www.madamefromageblog.com and co-hosts tours with Cheese Journeys. While writing this post, she nursed a gin martini and nibbled a hunk of Pecorino Ginepro.
Goat Cheeses of France
Goat Cheeses of France is the official US campaign for spreading the word on the over 3,000 goat cheese producers and about 60 dairy companies responsible for the exceptional quality, shapes, textures, and tastes of the Original Chèvre.
