This cocktail by Glasgow’s Davie Ali won the Talisker cocktail competition last year. Now that I’ve tried infusing whisky with highland blue cheese I know it’s something I’m going to do again. It’s incredible.
40ml Talisker 10 infused with Strathdon blue cheese*
20ml Oloroso Sherry
15ml Macadamia Syrup
Parmesan crisp to garnish
Add all ingredients to an ice filled mixing glass and stir until chilled and diluted. Strain into a chilled coupe and garnish with a Parmesan crisp.
*Infuse a bottle of Talisker 10 with Strathdon Highland blue cheese for 48 hours then strain through a cheese cloth. When fat washing I always take the extra step of straining through paper coffee filters to get the end product completely clear of food particles.