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Grilled Cheese In A Cocktail? Absolutely!

Submitted by Tim Brice on March 1, 2011 – 2:20 pmNo Comment

I can not believe I missed this.  About a month ago, New York Times Magazine food and travel writer Jordan Michelman wrote about a cocktail built upon the foundation of a bottle of grilled cheese infused Mt. Gay Rum.  It is A Cold Night In and is the creation of Australian born molecular mixologist Shawn Soole, bartender at Clive’s, a noted craft cocktail lounge in Victoria, British Columbia.  I have once had an Old Fashioned made with bacon infused bourbon but this was, I thought, something else completely.

Cold Night In 251x300 Grilled Cheese In A Cocktail?  Absolutely!

Photo by Shawn Soole

Mr. Soole simply makes a grilled cheese sandwich, places it into a jar with a closable lid over which is poured an entire bottle of Mt. Gay Rum.  After seeping for at least a day, the rum is strained back into its bottle.  The drink is then made by muddling cherry tomatoes with basil, the rum, Lillet Blanc and a top off of Glenfiddich to add a touch of smoke.  Just brilliant.

San Francisco based food writer Camper English expounded on this idea of fat washed cocktails in an article on his Alcademics site on February 14th, 2011.  He also mentions Mr. Soole’s creation adding that virtually any fat can be used to infuse a base spirit.  Check it out, it’s a good read.

If I had not already tested and greatly enjoyed my bacon infused bourbon Old Fashioned at PDT, I might be more skeptical about these notions of infusing booze with fat.  As a cook, however, it makes great sense.  Fat adds and carries flavor while also adding a velvety silky mouthfeel to food.  Why shouldn’t it do the same in a cocktail?

You can read more about Clive’s and Shawn Soole on their website here.  Be sure to check out their cocktail menu.  I approve.

We will have more on this topic after some first hand research.  Can someone pass the butter and the cheddar?

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