Raise a glass and say cheers – or is it cheese? An knowledgeable mixologist has crafted 4 uncommon new cocktail recipes, that includes Stilton cheese.
TV presenter and drinks author, Aidy Smith, is encouraging the nation to be braver with festive tipples – and has up to date the Martini, Old-Fashioned, Gin Sour, and Bloody Mary, with the crumbly cheese.
For the not sure, he suggests first attempting a twist on the basic martini, by including a Stilton-stuffed olive because the garnish.
He mentioned: “The creaminess of a good-quality vodka, or aromatic botanicals from the gin, work perfectly with the creamy, savoury notes of the Stilton-stuffed olive.
“Your lemon-peel garnish and aroma will bring out a vibrant, zesty note, which elevates the sensory elements of the experience.”
Braver drinkers can attempt the up to date model of an Old Fashioned, that includes a “blue cheese fat wash” – a staple to cocktail aficionados, the place the marbled delicacy is shaken with bourbon, maple syrup, and bitters, to create the Blue Maple cocktail.
(Image: Long Clawson/1912)
The quartet of cocktail recipes had been commissioned by British Stilton maker, Long Clawson, to have a good time its artisanal Stilton, 1912 – named after the 12 months the dairy was fashioned and first made by its Master Cheesemakers, who grade the cheese a number of instances to make sure the standard, style, and texture. Long Clawson is a co-operative of 30 milk-producing farmers inside a 30-mile radius.
The partnership, between Aidy Smith and the Master Cheesemakers at 1912, is designed to encourage foodies to take Stilton past the cheese board, and experiment with various kinds of recipes – which can be found on the presenter’s social channels, and the model’s web site.
He mentioned: “Stilton really is the King of British cheese, and there are only six dairies in the world that can make it, as it has a Protected Designation of Origin status (PDO).
“At this time of year you really do get the best of the 1912 Stilton, as the milk that’s produced in Autumn is deliciously creamy, because of the wetter weather and richer milk.
“Taste and texture are two incredibly important things when it comes to what we sip, and finding that perfect balance can be difficult – but not impossible. I found 1912 was the perfect cheese for a fat wash, that would also combine with a delicious, nutty flavour.”
HOW TO MAKE A BLUE MAPLE – A TWIST ON THE OLD FASHIONED:
Ingredients:
- 60ml Bourbon (1912 blue cheese fats wash, with Whistle Pig 10 Year Old)
- 1 tablespoon maple syrup
- 1 tablespoon water
- 2 dashes Angustora bitters
- 2 dashes chocolate bitters
- Garnish: Orange peel
Method:
- Add all components to a Boston glass with ice, and stir for 60 seconds till chilled.
- Fine pressure components into a glass stuffed with ice, and garnish with some peeled orange.
HOW TO MAKE A FESTIVE MARTINI, GARNISHED WITH STILTON-STUFFED OLIVE:
Ingredients:
- 70ml high quality vodka or gin
- Rinse of Sweet Red Vermouth (a rinse is the place you place a splash of vermouth within the glass, rinse it round, and throw it away )
- Lemon twist
- Garnish: a Stilton-stuffed olive, with 1912 Stilton and recent olives
Method:
- Rinse your martini glass with vermouth, and rub the important oils out of your lemon peel garnish across the rim and stem of the glass.
- Fill a mixing glass three-quarters of the best way with ice, and pour your vodka or gin in. Stir gently for round 40-60 seconds, till you attain an ice-cold temperature.
- Garnish together with your 1912 blue cheese stuffed olive. If you need to make your martini soiled, simply add 5-20ml of olive brine/juice, relying on how soiled you prefer it.
- To make the garnish, a bigger pitted olive is right for stuffing. Simply knead the cheese a little bit with a bread knife and easy into the opening, skewer with a cocktail stick (steel most popular), and place over your glass.
HOW TO MAKE A FIGGY GIN SOUR, GARNISHED WITH STILTON-STUFFED FIG:
Ingredients:
- 50ml gin
- 20ml freshly-squeezed lemon juice
- 2 teaspoons of fig jam
- 10ml of strawberry or raspberry syrup
- 1 egg white, or 30ml of vegan Aquafaba
- Garnish: a Stilton-stuffed fig, with 1912 Stilton and recent figs
Method:
- Add all components right into a cocktail shaker stuffed with ice. Dry shake (with no ice) for round 30-40 seconds, to include the egg white, after which moist shake (with ice) till chilled.
- Double pressure into your coupe glass, guaranteeing the creamy texture sits on prime of the drink, for visuals and style.
- Use an extended cocktail skewer, vast sufficient to succeed in over the rim of your glass, and place half a fig and a little bit blue cheese on prime.
HOW TO MAKE A BLOODY MARY, GARNISHED WITH STILTON CELERY:
Ingredients (serves 4):
- 1.5 litres of high quality tomato juice
- 100ml of freshly-squeezed lemon juice
- 2 teaspoons of smoked paprika
- 2 teaspoons of black pepper
- 6 teaspoons of salt
- 6 dashes of Worcestershire sauce
- 12 dashes of sizzling sauce
- Garnish: Stilton celery, with 1912 Stilton and celery sticks
Method:
- Pour all of your components into a big jug and blend effectively, so you may shake in batches.
- Take the massive aspect of your cocktail shaker, and fill it three-quarters with ice, and the identical together with your Bloody Mary combination.
- Shake till chilled, and high quality pressure into your glass earlier than including the garnish. Make certain to stir the jug every time you shake extra combination, to include the flavours.
- For the garnish, use the curved dip on the size of celery, and smear in a beneficiant portion of cheese. Leave the part that’s submerged in your tasty cocktail naked, except you need the scrumptious flavour to infuse the juice.
HOW TO CREATE A 1912 STILTON FAT WASH:
- Melt 125g of butter right into a pan, on low warmth
- Add in your half a pack of 1912 Stilton, and stir till mixed and melted
- Once mixed, pour the combination into a big Tupperware field, or equal
- Once cooled, add in 750ml of bourbon, stir, and freeze for 24-48 hours
- Remove from the freezer and gently scrape off the frozen layer of fats, then high quality pressure the liquid by two muslin/cheese cloths
- Pour the combination again into the unique bottle, and retailer within the fridge for as much as two weeks.