A Goat Cheese and Cocktail Book Giveaway
If you’re anything like me, you are starting to dream about spring goat cheese. Philadelphia has been cloudy and cold — total cheddar weather — but the iphone forecasts birds, and Instagram brought a crocus this week. To stave my hunger for all things bright and beautiful, I took a break from editing a new manuscript last week to fix a pair of pre-Prohibition cocktails from the new book (another thing April will bring!) to pair with some Vermont goat cheeses I love dearly: Cremont, Bonne Bouche, and Bijou.
Vermont Creamery is featuring these cocktail recipes on their blog this week, and they’re running a special giveaway! The prize: a copy of my forthcoming book, The New Cocktail Hour, plus a basket of these stunning goat cheeses so you can try these pairings at home. Here’s the link to enter.
What are these gem-like cocktails and why pair them with cheese?
Aviation (purple): Made with gin, lemon, and a touch of creme de violette, this cocktail tastes like morning sun on spring violets. The first time I made this drink in my kitchen, I wanted to pair it with a French goat cheese rolled in something…lavender, I thought, or rose petals. That might be too much. With ashy Bonne Bouche, this drink is the perfect late-winter pairing, redolent of minerals and new buds.
Bijou (pale green): Made with Chartreuse, this drink tastes like a monastery garden. The herbal intensity is rounded out with gin, Dolin Blanc vermouth, and orange bitters. Dry, aromatic, and wild, it’s perfect for a small, lush round of goat cheese like Bijou.
Please have a look at The New Cocktail Hour — Amazon will let you peep! I am working on a post all about how this book came together. I’m very proud of it, and I hope it will help you explore new pairings, like herbaceous spring cocktails and goat cheese.
An EVENT with Max McCalman
If you live in Philadelphia, consider joining me at Fork on Sunday, March 6 at 5:30 p.m. for a tasting of natural wines and cheese with author and maitre fromager Max McCalman. I will be a participant, not a presenter. We can toast! Reservations ($50): 215-625-9425.