The Cheese Head cocktail.
The Cheese Head cocktail (for Wisconsin) s made at at D.C. hot spot Artbar, at Art Smith's Art and Soul.
Pour vodka, lemon juice, and simple syrup into a shaker. Shake and pour into a glass. Add ice, and top with the shiraz. Garnish with Cheddar cheese cube.
If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.
Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.
More Stories by Marcy Franklin
Drink Editor for The Daily Meal. Originally from Colorado, now living in New York City.
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