A chance reading of an interview with bartender Thomas Waugh on the drinks magazine Punch led to a crazy couple of experiments trying to use blue cheese in a cocktail - as in literally incorporate it in the drink other than the usual fat washing or infusion method. The one thing we'll say about using blue cheese in cocktails? Less is definitely more. But get it right and you'll be rewarded with a dessert like cocktail that tastes like cheesecake! And also trust us when we say we've tried different variations but ultimately Waugh's recipe still wins the day.
- 60ml peaty whisky (we used the Ardbeg A Noa)
- 30 ml agave syrup (or plain sugar syrup)
- 30ml blue cheese cream*
- 30ml fresh lemon juice
- 5 drops orange blossom water
- 1 egg white
- Soda to top
Combine all ingredients except for soda in a shaker. Dry shake (i.e. shake without ice) for 2 minutes (yes, 2 minutes). Add ice and shake for a 30 seconds. Strain into glass and let settle for about 30 seconds.
Pour soda water to top (the stiff foam will rise to the top)
Garnish with straw. We discovered belatedly that dried apple slices scooped into the foam really made for a delicious snack!