The chef-inspired cocktail is not a new phenomenon, but liquefying the essence of a sandwich might be taking the concept to the next level.
The New York Times' T Magazine featured the Grilled Cheese and Tomato Soup Martini recently, which is served at Clive's in Victoria, British Columbia. Could this be the beginning of a curious trend of comfort drinks?
The idea of drinking my grilled cheese is a bit like the Bacon Explosion; I'm intrigued, but I'm also concerned that it's going to forever alter my feelings about the food. And the grilled cheese rum, which is "Mount Gay washed overnight with a real grilled cheese sandwich," isn't helping the cause.
Here's how you make the cocktail, according to T Magazine:
For the cocktail, muddle 4 slightly roasted cherry tomatoes with basil and salt. Add 2 ounces of your cheese-washed rum and another 1/2 ounce of Lillet Blanc, along with a dash of celery bitters. Dry stir, then stir with ice. Then double strain your cocktail, garnish with basil or tomato section and finish with a dash of Glenfiddich.It helps that there is no actual cheese in the drink, and it has to be better than the Ham Daiquiri, right?