This cocktail came into my life on a visit to Milk the Cow, an amazing fromagerie in St. Kilda. If you love cheese as much as I do, this is your place. They stock over 100 cheeses from around the world and pair them knowledgeably with beer, port, wine and whiskey.
And yes, I did set them a challenge to match cheese to gin!
The winner was this surprisingly light cocktail which was paired with a beautiful French soft goat’s cheese, St. Maure.
Laura, Milk the Cow’s venue manager, kindly shared their recipe with me:
45ml Hendricks Gin
20ml Kalleske Rosina Rose (any good rose wine would work)
10ml Creme de Peche (peach liqueur)
Stir in a shaker filled with ice and strain
I thought I’d recreate it at home with slightly simpler ingredients (and a lower alcohol content!).
Here is my version:
45ml Hendricks Gin
10ml Rosewater (I used Pariya rosewater)
10ml fresh peach juice ( I blended a peach and strained the juice twice through a sieve)
20ml Bickford’s Peach Iced Tea Cordial
Stir all ingredients in a shaker filled with ice. Strain twice through a small sieve.
I was pleased with the result, as was my taster, Mrs C!
Let me know which version gets your vote!
I visited Milk the Cow as a regular customer and was not paid in any way for this review. You can follow Milk the Cow on Facebook and Twitter.
1 comment
Mmmmm cheese! Happy to crash test any time!
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