Why eat your cheese when you can drink it?
The Garden Sun – Elixir, San Francisco
Ever wondered what a Margherita pizza would taste like as a liquid? Look no further than Elixir in San Francisco. The cocktail is made from basil-infused vodka, tomato juice and freshly squeezed lime juice, with a miniature Caprese salad as a garnish.
Beet Salad – Ai Fiori, New York
Beetroot, cheese and Bacardi. What more could you want from this vibrant red cocktail? A garnish of basil, and a perfect Instagram opportunity, that’s what.
Rob Hates This – Nocture, Washington DC
This cheese infused cocktail is one of the most popular menu items at DC’s Nocturne bar. The blue cheese and whisky are first blended, then frozen. The solid cheese is then strained back out, and the resulting liquid mixed with pear cordial, served with crushed ice and a red wine reduction. Ignore the name – the ‘Rob’ in question, the owner of Nocturne, hates Scotch, not cheese.
