Pairing: Bonne Bouche & Dark Horse

1 serving
10 min prep time
10 min total time

Rich coffee liqueur and mint in this dark horse cocktail offset the delicate flavor of Bonne Bouche served on a crisp cocoa cake cracker.

Ingredients

Cheese Pairing

Vermont Creamery Bonne Bouche room temperature

Cocoa cake like Effie's

Goat's milk caramel like Fat Toad Farm

Dark Horse Cocktail

2 ounces aged gin like Stonecutter Spirits Single Barrel Gin

1 ounce coffee liqueur

0.5 ounces Branca Menta

Dark Horse cocktail

1 to 2 sprigs fresh mint, for garnish

Directions

  • STEP 1

    Slice Bonne Bouche into wedges and place on top of cocoa cake. Drizzle with caramel and serve immediately.

  • STEP 2

    Combine aged gin, coffee liqueur, Branca Menta, and six mint leaves in a shaker. Shake 8-12 seconds and strain into chilled coupe glass. Garnish with mint leaves.

Sas Stewart - Stonecutter Spirits

Sas Stewart - Stonecutter Spirits_Image

Sas Stewart - Stonecutter Spirits

As the co-founder of Stonecutter Spirits, a start up craft spirits company based in Middlebury, Vermont, Sas Stewart is certainly passionate about cocktails and the art of aging craft spirits. Stonecutter Spirits proudly combines barreling techniques from around the world to age their gin and whiskey right here in Vermont. To learn more about Stonecutter Spirits, visit their website.