In honor of Chicago’s first official Charcuterie Week, we are taking the time to show you how to pair craft cocktails with these delicious little meat and cheese boards. Of course you will find that each board varies from restaurant to restaurant, but there are a few staple cocktails that are sure to pair well with the majority of these dishes, and we would like to share them with you. Below you will find a few images and descriptions of these cocktails. So stop by to pre-sample, and we even have a charcuterie board that will give you an idea of how perfectly they compliment each other.
Made with Gin, Sweet Vermouth. Campari and orange. This cocktails pairs best with sharper or smokey cheeses such as blues or smoked gouda slices.
Ford’s Gin, Nolly Prat Dry Vermouth, house orange bitter, lemon twist or olives. Of course we know this will go well with the olives, or relish, some of the charcuterie boards come with, but it also compliments both hard and soft cheeses such as the Cacio Di Roma on our board and the Nocetto Di Capra.
Bourbon, Sweet Vermouth, angostura bitters, cherry, orange twist. This cocktail goes well with heavier cheeses and smokier, salty meats like hamon.
Pierre Ferrand 1840 Cognac, Prosecco, Angostura Bitters, lemon twist or orange wedge. Pairs perfectly with soft and buttery cheese and a few slices of prosciutto.
Old Forester Signature Bourbon, Luxardo Maraschino Liqueur, demerara, absinthe, orange flower water, ancho reyes. We like to pair this one with mild cheeses and fruit spreads such as the fig preservatives we have on our Charcuterie board. It also compliments the meats that have a sweeter undertone.