Blue Cheese Gin, Linie Aquavit Disaronno, Rye Whiskey, Cherry Heering Recipe

Prepare rinse

In a small heatproof container combine 1.5 oz gin and 1/2 oz finely crumbled blue cheese and a pinch (about 1/8 tsp) of flaky sea salt. Let steep at room temperature for 10 minutes, then warm gently (not boiling) for 30–45 seconds to help infusion. Strain very carefully through a fine-mesh sieve lined with cheesecloth or paper coffee filter into a small measuring vessel. Reserve the infused gin; discard solids. You should have roughly 0.75–1.0 oz of infused liquid.

Make rinse for glass

Measure out 1/4 oz (0.25 oz) of the strained blue cheese–gin infusion. Pour it into a chilled coupe or Nick & Nora glass, tilt and swirl to coat the inside surface thoroughly, then pour out and discard excess. Do not leave large pools; a thin film and aroma are intended.

Combine ingredients: In a mixing glass add 1.5 oz rye whiskey, 0.5 oz Linie Aquavit, 0.5 oz Disaronno, 0.5 oz Cherry Heering and 2 dashes orange bitters.

Add ice: Fill the mixing glass with ice (about 1 cup or enough to reach near the top).

Stir: Stir the mixture briskly for 25–30 seconds until well-chilled and slightly diluted (glass should become frosty and the liquid clear but slightly viscous).

Strain: Double-strain the cocktail into the prepared coupe (the glass rinsed with the blue cheese–gin). Use a Hawthorne and a fine mesh if available to keep out small ice shards and any residual solids.

Garnish: Thread one Luxardo or brandied cherry on a pick and rest it across the rim, then express an orange twist over the glass (pinch to release oils), wipe the rim with the twist and drop it into the drink.

Serve: Present immediately so the blue-cheese aroma is at its freshest. Sip slowly to appreciate the interplay of savory blue cheese, herbal aquavit, nutty amaretto and cherry sweetness balanced by spicy rye.