Sailing the Seas of Cheese is what happens when Portland craft meets umami swagger.
Normandie's Judson Winquist built this one to deliver on every edge of the palate — Scotch smokiness, sherry depth, Grand Marnier citrus punch, and a black vinegar caramel curve that lands somewhere between savory and stunner. Named after that wonky Primus album, this drink is engineered for porch season complexity.
🥃 INGREDIENTS: • 1 1/2 oz Single Malt Scotch (such as Clynelish 14yr) • 1/2 oz Manzanilla sherry • 1/2 oz Grand Marnier • 1 bar spoon black vinegar caramel • 2 dashes Angostura bitters • Orange peel for garnish
🥄 METHOD: 1. Prepare black vinegar caramel: In a saucepan, combine one 20-ounce bottle of Kong Yen black vinegar with 1 cup of brown sugar. Reduce by half and let cool. 2. Combine Single Malt Scotch, Manzanilla sherry, Grand Marnier, black vinegar caramel, and Angostura bitters in a mixing glass. 3. Add ice and stir until well-chilled. 4. Strain over a large ice cube in a rocks glass. 5. Express orange oil over the top and discard the peel.
Save this for the next time someone challenges what belongs in a glass.
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