- Cream of Wheat invented (1893)
- Cream of Wheat introduced (1893)
A Spirited Cheese Pairing: Part 2
Recipe of the day
Here we are, back again for part two of my spirit and cheese pairing. Last time, I had a really exciting array of spirits that I found to have mostly sweet flavor profiles, and they paired delightfully with my selection of cheeses. However, since I don’t have much of a sweet tooth, part two of this pairing will go in a much different direction. This pairing includes some of my very favorite brown spirits, presenting a collection of more complex flavor profiles. As a big lover of brown spirits, I have to say that this was probably my favorite of the two parts.
As stated before, the spirits I used were chosen based on how I drink on a regular basis. These are spirits that I would see in a bar or liquor store and buy in a drink or for my own liquor cabinet. We all have different tastes when it comes to spirits, and while many people prefer the safety of a sweet spirit or cocktail, I like to experiment with different types of flavors. Salty, fiery, smoky, bitter — these are the profiles that get me excited to taste a variety of liquors and learn the ins and outs of each one. Cheers, and let’s get to it!
— Sara Kay, The Spir.it
Be a Part of the Conversation
Join the Daily Meal's Community and Share your Thoughts