Andrea Bauer
The ingredients: distilled goat cheese and blueberries, Primo Taglio chevre, vermouth, and North Shore Distillery aquavit (in the beaker second from left are the dregs of the blueberries and goat cheese, leftover from the distilling process)
Andrea Bauer
A closer look at the by-product
Andrea Bauer
Put ice cubes into a mixing glass (Melton is using a Yarai) and add a pinch of kosher salt and a pinch of sugar.
Andrea Bauer
Add two ounces of the distilled goat cheese and blueberries.
Andrea Bauer
Next add an ounce of aquavit.
Andrea Bauer
And a bar spoon of dry vermouth.
Andrea Bauer
Carefully pour or strain into a coupe with two pickled blueberries in the bottom.
Andrea Bauer
Micah Melton, chef de cuisine at the Aviary
