Listen, it’s just been too damn hot to cook. The dog days of summer are upon us. Temperatures are making the mercury in (old school) thermometers cry, and you could fry your entire breakfast on the streets. Understandably, you don’t want to be in the kitchen for any longer than it takes to pour a glass of lemonade.
But most people don’t seem to have a problem spending a few minutes pressing a button on a blender for a nice, frothy, alcoholic beverage With the promise of a delicious fruit-based libation, spending that time at the kitchen counter will be worth it, especially with a recipe as easy as this one.
For this recipe, I used a premade fruit puree by Perfect Puree, but there are other brands of purees out there. There are many different flavors and they’re nice to have around for summertime beverages, as well as desserts and savory dishes. You can keep them in your refrigerator for short-term use, or the freezer for long-term storage. However, if you can’t get your hands on these purees, you can make your own. For this recipe, simply peel and seed a green apple.
Apple Cocktail
Makes 2 cocktails.
2 oz. green apple puree 4 oz. apple rum ice Garnish: Sliced apples (optional)
Combing the puree and rum in a blender. Add a few ice cubes and puree. Pour into 2 martini glasses. Garnish the edge of the glasses with apple slices.
One of the nice things about the holiday season is all the festivities and food. On Wednesday, December 9, I got to do something a little different—I went to a cheese-tasting event at The French Cheese Board on 39th Street in Manhattan. It’s a chic, clean, modern space where you can purchase your favorite French cheeses.
Wheel of Raclette
The event was promoted by The Baddish Group, a PR firm that specializes in food and beverage marketing, and they offered a sumptuous spread of several different cheeses, from Camembert and brie to Raclette and butter made with sea salt. They were all so fresh and flavorful that I couldn’t help going back for more. I watched as others kept going back as well, which made me feel kind of bad for the kitchen staff. They were definitely being kept hopping trying to replenish the table. A server came by with a few different hors d’oeuvres: Mac & Mimolette, Brie and Grapes on a canape, and Raclette & Potatoes. The mac ’n’ cheese was so good in its simplicity, cheese and grapes is a classic combination that can never go wrong, and a potato slice with a piece of Raclette on top was divine.
It was a warm, friendly gathering of people in different segments of the food industry. A couple of us were food bloggers, while others were buyers, chefs, and marketers. I’m sure that other professions were represented. Despite the incredible and uncharacteristic warm weather, a simple, lovely Christmas tree along one wall reminded us that it was the holiday season. I think that always puts people in a better mood.
Mimolette
My favorite cheese, by far, was the Mimolette, a pumpkin-colored cow’s milk cheese. It’s a firm cheese, which is my favorite kind, but I really liked it for its smooth, sweet flavor. Which leads me to my favorite drink of the evening.
They asked mixologist Natasha David from Nitecap, a bar on the Lower East Side of Manhattan, to come up with some cheese-inspired cocktails for the event.
Natasha created cocktails that were not only inspired by cheese but that actually used cheese. And not just in the final concoction—her creations were made with spirits that were infused with cheese.
I asked Natasha what her method for the infusions was, and here’s what she said:
The infusions were quite simple—I let the cheese sit in the booze for a certain amount of time, then strained them and froze them so that all the fat would rise to the top and then strained again. I did that twice over 48 hours.
For the Mimolette Rind—I used 50 g of rind to 1 750 ml bottle of Calvados for 7 hours.
For Camembert—I did 60 g of Camembert to 1 750 ml bottle of Dorothy Parker gin for 5 hours.
For Bleu—I did 50 g to 1 750 ml bottle of Linie for 2 hours.
From there, the mixologists at the event concocted the three drinks below to accompany the hors d’oeuvres. I’m going to give an infusion a try at some point—it will definitely be a new experience for me. If you do it yourself, let me know how it turns out. Enjoy!
Cheese-Infused Cocktail Recipes
Cocktail #1: To accompany the Mac & Mimolette, a Mimolette Rind-Infused Calvados cocktail
2 oz. Rind-infused Busnel Calvados 0.75 oz. Lemon Juice 0.5 oz. Simple Syrup 1 barspoon Bon Mama Fig Preserves Egg White
Method: Shake, Strain Glass: Double Rocks glass with Big Block of Ice Garnish: Grated Mimolette
Cocktail #2: To accompany Brie and Grapes, a Camembert-infused Gin cocktail
2 oz. Camembert-infused Dorothy Parker Gin 0.75 oz. Lemon Juice 0.5 oz. Ginger Syrup 1 barspoon Lingonberry Preserves Seltzer
Method: Shake, Strain, Top w/ Seltzer Glass: Highball with Kold Draft Garnish: Candied Ginger
Cocktail #3: To accompany Racelette & Potatoes, a Bleu d’Auvergen-infused Aquavit
1.5 oz. Blue-infused Linie Aquavit 0.75 oz. Dolin Dry Vermouth 0.75 oz. Dolin Blanc Vermouth 1 tsp. Pickled Tomato Brine
Method: Stir, Strain Glass: Nick and Nora or Martini Garnish: Blue cheese stuffed Pickled Tomato
This is my friend Tucker. He wanted to do something classy this holiday season.
Listen, it’s just been too damn hot to cook. The dog days of summer are upon us. Temperatures are making the mercury in (old school) thermometers cry, and you could fry your entire breakfast on the streets. Understandably, you don’t want to be in the kitchen for any longer than it takes to pour a glass of lemonade. 
It was a warm, friendly gathering of people in different segments of the food industry. A couple of us were food bloggers, while others were buyers, chefs, and marketers. I’m sure that other professions were represented. Despite the incredible and uncharacteristic warm weather, a simple, lovely Christmas tree along one wall reminded us that it was the holiday season. I think that always puts people in a better mood.
Miz Chef 