If you did say grilled cheese, you’re an extremely smart individual. Our amazing country has actually recognized the greatness of the grilled cheese sandwich and today is National Grilled Cheese Day. We normally like to have a hot bowl of creamy tomato soup alongside our grilled cheese, but with this holiday falling in the middle of spring, we aren’t really feeling a steamy bowl of soup right now. So instead of pairing your grilled cheese with tomato soup, whip up one of these tomato-based cocktails to sip alongside that cheesy goodness.
The creator of this recipe, Hannah Kirshner from Sweets & Bitters, named this after a guy she knew who grew tomatoes you could just pick and bite into like a juicy peach. This is a cocktail you’re going to want to make all summer long.
- With a muddler or spoon, tamp 1/2 heirloom tomato and 3 mint leaves a few times in the bottom of a pint glass.
- Then, add 1/2 oz. fresh lemon juice, 1 1/2 oz. simple syrup, 1 1/2 oz. London dry gin, a dash of celery bitters, and a tiny pinch of salt.
- Fill the glass to the brim with ice, seal with a Boston shaker, and shake hard.
- Strain into a chilled cocktail glass and garnish with a small mint leaf.
The Beefy Tomato Cocktail
Some people argue that while grilled cheese sandwiches are awesome, they’re missing one key component: meat. Well, you can shut your trap now because this tomato cocktail brings the beef to the table.
- In a blender, add 1 ripe red tomato, 1/8 tsp. celery salt, 1/8 tsp. horseradish, and 4 oz. jerky-infused tequila. Note: To make jerky-infused tequila, soak jerky in the tequila for at least an hour, though several days is best.
- Blend the mixture until it’s smooth.
- Pour over ice into a frosty Mason jar and garnish by placing a large piece of jerky in the glass.
Clive’s Grilled Cheese and Tomato Soup Martini
Guys, this drink it beyond anything you could have ever hoped for. It marries the grilled cheese and the tomato in one glass. This recipe is from Clive’s Classic Lounge in British Columbia and it’s insanely good.
- First, make a crazy good grilled cheese sandwich using sourdough bread. Make it 2-3 times more cheesy and buttery than usual. Cut it into slices and place it in a Mason jar. Top with Mt. Gay rum and let it sit overnight.
- The next day, strain the mixture and make sure to squeeze all of the rum out of the sandwich slices. Freeze for a few hours to congeal any remaining fat. Strain once more through a cheesecloth or coffee filter and bottle.
- For the cocktail, muddle 4 slightly roasted cherry tomatoes with basil and
- Add 2 oz. of your cheese-washed rum and another 1/2 oz. of Lillet Blanc, along with a dash of celery bitters. Dry stir, then stir with ice.
- Double strain your cocktail, garnish with basil or a tomato section and finish with a dash of Glenfiddich.
What are you making to go with the cheesy goodness that is National Grilled Cheese Day? Share your recipes below.