So, I'll be participating in a charity event at the end of August where chefs make cocktails. They're stretching the rules to let me in (cheesemonger), so I definitely have to work in cheese somehow and I definitely have to bring some A game to show I belong. I know that I want to do an aged-gouda infused bourbon as the base liquor. From what I understand from witnesses of past events, don't overthink it, and have something that's easy to construct (i.e. pour from a pitcher and then a quick garnish). I was thinking of mashing some rye malt to produce some wort as a mixer, and then giving it a bit of hop bitters (also homemade) for balance/aroma. Do y'all think that I'm on the right track with this? Working name: Unreconstructed Whelp of a *****
I really like where you're going with this. Maybe use a rye whiskey instead of bourbon to drive home the rye flavor a bit more and then add just a pinch of salt to play up the aged Gouda angle. It could be cool to actually let the rye wort that youu mention ferment out a bit so you have some saccharomyces derived alcohol too. This would also help with the clarity if that's important to you, and being a whiskey based beverage, maybe it is?
I thought a bit about using rye whiskey, but in my head the rounded sweetness of bourbon will compliment the cheese better. So far as clarity, I was going to boil for a bit, add some whirlfloc, and then cool. Starting fermentation, adding campden, and then cold-crashing seems like it would be a just a bit more than I am ready to do for this.
