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Grilled Cheese Martini Suggests Liquor Industry Now Totally Out of New Ideas

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NOW THIS IS HAPPENING
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When just about everything possible has been done to booze already--spiced rum, vanilla vodka, caffeine-infused malt liquor, infusions, muddles, and so on and so on and so on--it's only natural to push it even further.

However "further" may be understating what bartender Shawn Soole has concocted for patrons of Clive's Classic Lounge, a hotel bar in Victoria, British Columbia. The drink is called the "Cold Night In" and is meant to suggest the flavor of a "toastie" (a grilled cheese sandwich in Soole's native Australia) and a cup of tomato soup. Oh, and it'll get you drunk.



The New York Times describes the process involved in the creation of the snack, I mean, drink:

"Soole starts with his own batch of “grilled cheese rum” — dark, viscous Mt. Gay “washed” overnight with a real-live grilled cheese sandwich, a seeping process to extract essential flavors and infuse them into the rum, before adding fresh-muddled tomato and basil, salt, Lillet Blanc and Glenfiddich Scotch whiskey. The effect is extraordinary: the grilled cheese rum leaps off the palate with flavors of cheddar, bread and butter, mingled with a dark sweetness, while the Lillet Blanc prevents the texture from veering into Bloody Mary territory. Topping the cocktail off with a drop of Glenfiddich adds a hint of off-the-grill smoke and evokes sipping, grilling and dunking."

Finally, a way to eat a meal without having to waste perfectly good cutlery that'll just have to be washed after you eventually come to.
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