Quick take: pair a Blood & Sand cocktail with a Trou de Cru cheese
As we move into winter, we’re looking at more brown spirits. The Blood and Sand is a whisky based cocktail that doesn’t get a lot of attention, so we thought we’d pay it a little.
November Pairing: Blood and Sand cocktail with Trou de Cru cheese
Tips, Tricks & Lessons learned:
- We chose the Trou de Cru as the best pairing for the Martinez because it showcases both the orange and the whisky. There is a pleasant umami element and the drink also stands up to the cheese, which lingers in the mouth even after the cocktail.
- In addition to the Trou de Cru, the following cheeses also work in a pairing: Crottin de Chavignol (brings out the orange/fruity flavors, mellows the smoke and adds a bitter orange finish), Reblochon (which allows all the flavors of the cocktail ingredients to come through at different times) and Salat Tradition (which brightens the cocktail, makes the smoke apparent at the end and almosts overtakes the cheese before letting it linger nicely at the finish).
- Cheeses that brought nothing in particular to the the pairing: young Buchette-de-Provence, Brillat-Savarin, Walnut Mascarpone Brie, Saint-Félicien, 2 year old summer Comté, Berger Basque, Fourme d’Ambert.
- We went with a very bold whisky with the Big Peat. (some people recommend something more mellow, but we wanted to play the peat against the cheese).
- Absolutely use fresh squeezed orange juice in this one.
Blood and Sand Cocktail recipe
20 ml scotch whisky (we used Big Peat)
20 ml fresh squeezed orange juice
20 ml Cherry Heering
20 ml sweet vermouth
Shake all ingredients with ice
Strain into a chilled cocktail glass
Express an orange zest over the drink (optional: add zest for garnish)
If you’re here, I already know you like cocktails. But, if you want to learn more about these or other cheeses, I recommend some time on Jennifer’s blog and Instagram or signing up for one of her cheese workshops with Paris by Mouth.
Up next: What Cheese to Pair with a Scofflaw cocktail