3) Pennsyltucky and Spring Brook Farm Raclette

The brash, picnic-ready cocktail I call the Pennsyltucky combines Shine Whiskey, Laird’s apple brandy, a generous portion of fortified wine Spodee and Yard’s Brawler in a mason jar over ice. The beer and apple brandy take some of the bite off the unaged whiskey, making the cocktail surprisingly drinkable.

To pair, Rocco used one of the cheese “recipes” from Darlington’s book - the Haute Dog. Meant to mimic the flavors of a Chicago-style hot dog, the canapé is made of stacked slices of Larchmont beef saucisson sec, Brooklyn Brine Hop Pickle (which uses Dogfish Head 60 Minute IPA in the brine) and Spring Brook Farm Raclette. Taken together, the bite does taste just like a hot dog.

This was by far the most creative cheese pairing, and the low-brow spirit of the beer cocktail and the hot-dog-inspired bite went well. You could even image munching and sipping this combo while relaxing in a plastic folding chair in your backyard, maybe even wearing a shirt with cut off sleeves.

All photos by Jen Killius