The Cherry Dangereuse Cocktail with Cheese Pairings
The Cherry Dangereuse Cocktail with Cheese Pairings
A raspberry twist on a French classic
We’re blending cherry and raspberry into one smooth beverage with this potent potable that’s based off of one of France’s most famous cocktails: The Rose. In our version, we’ve made a raspberry shrub to complement the cherry liqueur, creating a rich mix of bright fruit flavor that gets mellowed out with a dash of vermouth. For sweet sippers, we like soft, creamy cheeses that have a light, buttery profile.
The Cherry Dangereuse Cocktail with Cheese Pairings
A raspberry twist on a French classic - Prep Time : 3 days
- Cook Time : 5 min
- Total Time : 3 days 5 min
- Serves 1
Ingredients
- For the Shrub:
- 1 cup Raspberries
- 1 cup Sugar
- 1 cup Murray’s Sherry Reserva Vinegar, 375 mL
- For the Cocktail:
- 2 oz. French Vermouth (White)
- ¾ oz. Raspberry Shrub
- ½ oz. Rapa Giovanni Ratafia (Italian Cherry Liqueur)
- For the Garnish:
- Fresh Raspberry
- For the Cheese Pairings:
- Champlain Valley Organic Triple Cream, 4 oz.
- Cypress Grove Humboldt Fog
For the Shrub
- Combine raspberries with a cup of sugar.
- Allow to sit overnight. On the second day, add vinegar to cover all fruit and allow again to soak overnight.
- On the third day, strain the mixture, and your shrub is ready!
For the Cocktail
- Combine all ingredients in a mixing glass and stir.
- Strain into a Champagne flute or small Pilsner glass.
- arnish with a fresh raspberry (in the glass, sunk to the bottom)
How to Cut and Serve
- Slice each cheese into wedges using a knife or cheese harp.
For more tips on how to slice and serve, see our Cut Guide.
