Pairing: Cremont + Pink Fizz

1 serving
15 min prep time
15 min total time

Indulgent double cream Cremont served on a crisp oat cake cracker with a spoonful of sweet jam pairs perfectly with this refreshing citrus pink fizz cocktail.

Ingredients

Cheese Pairing

Purple fennel fronds

Vermont Creamery Cremont room temperature

Oat cake, like Effie's

Blueberry jam, like Blake Hill's

Shaved maple flakes, like Tonewood's

Pink Fizz Cocktail

2 ounces aged gin, like Stonecutter Spirits Single Barrel Gin

0.5 ounce lemon juice

Soda water

Rosemary sprig for garnish

0.5 ounce pinot noir wine

Directions

  • STEP 1

    Take fennel fronds and pinch off the more delicate dips. Bunch the fronds together on a cutting board and run your knife through a few times. Set aside.

  • STEP 2

    Slice Cremont cheese into slices and place on oat cake Top cheese with small spoonful of blueberry lemon jam and sprinkle with a pinch of purple fennel fronds. Finish with a sprinkling of shaved maple flakes.

  • STEP 3

    To make cocktail, combine aged gin, lemon juice, and Lillet Blanc in mixing tin with ice; stir 8–12 seconds. Strain into tall glass of ice garnished with rosemary sprig and straw. Top with soda water. Pour pinot noir over back of spoon to float on top of cocktail.

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.