Enough With the Wine and Cheese
- By Stephanie Emma Pfeffer
Published Summer 2012
Clockwise from top, Petit Frère cocktail (Cognac, Ratafia de Bourgogne, lemon juice, grapefruit juice, cinnamon syrup, Angostura bitters, absinthe) with French-onion fondue (Gruyère with an onion base of thyme, butter, brandy, and beef broth); Lowlands cocktail (Buffalo Trace bourbon, genever, Bénédictine, yellow Chartreuse, Angostura bitters, cherry, a twist of lemon) with the 6th Street Special fondue (Chihuahua cheese with a curry base of onions, red potatoes, garlic, and carrots); Eastern Bloc cocktail (Asbach Uralt brandy, Buffalo Trace bourbon, Pelinkovac, Barolo Chinato, Bénédictine, Angostura bitters, Peychaud’s bitters) with rarebit fondue (Cheddar and Chihuahua cheese with flat beer, Worcestershire sauce, and grains of paradise).
(Photo: Danny Kim. Food Styling by Suzette Kaminski for Mark Edward Inc.)
Pairing No. 3
Euro-tails + Fondue
Take guests on a Pan-European tasting tour by offering a selection of regionally inspired cocktails paired with country-specific fondues, courtesy of DeRossi’s other storied venture, Bourgeois Pig Brooklyn (387 Court St., nr. 1st Pl., Carroll Gardens; 718-858-5483). Depending on the melt, dipping implements might include steamed asparagus, toast points, crispy pappadam, homemade pretzels, or apple slices. From $35 per person per hour.