In the limelight this week is bleu-cheese washed vodka as our spotlight ingredient that transforms Corey Moszer’s cocktail, And the Beet Goes On.
His recipe uses a bleu-cheese washed vodka, dill-infused blanc vermouth, beet-peppercorn shrub, and aquafaba. Corey puts the bleu cheese and vodka in a sous vide bath at 135°F for two hours, allows it to cool, freezes it until the cheese settles, and then runs it through a cheesecloth. The sous vide bath allows the cheese to emulsify, further extracting flavor for the infusion, giving the cocktail funky undertones and depth of flavor.
And The Beet Goes On
- 1 1/2 oz. of dill-infused blanc vermouth*
- 1 oz. bleu-cheese washed vodka**
- 1/2 oz. beet peppercorn shrub***
- 1 oz. aquafaba (liquid from chickpea can)
- Ground peppercorns (for garnish)
Preparation: Using a “reverse dry shake method” (results in a more consistent foamy texture), add dill-infused vermouth, bleu-cheese washed vodka, and beet peppercorn shrub to shaker with ice. Shake vigorously. Strain and return mixture to shaker without ice. Add 1 oz of aquafaba to the mixture WITHOUT ICE. Shake vigorously. Strain. Serve straight up in a coupe cocktail glass with ground peppercorns for garnish.
- 750ml bottle of Cocchi Americano (or another blanc vermouth)
- A few sprigs of fresh dill
Preparation: Combine dill and vermouth in bottle or jar. Let it steep for a few hours at room temperature—taste to your liking.
**Bleu-cheese washed vodka
- 1 L vodka
- 12 oz. of bleu cheese
Preparation: Sous Vide Method: Mix bleu cheese and vodka in glass jar. Place in a sous vide bath a 135°F for (2) hours. Let cool to room temperature. Transfer to freezer until cheese hardens, strain through a cheese cloth over a sieve. This method extracts more flavor and yields a better mouthfeel from the cheese being able to emulsify more under heat. Simple Method: Combine bleu cheese and vodka in a bottle or jar. Shake and let sit for a few hours. Strain through a cheese cloth over a sieve.
***Cold-processed Beet Peppercorn Shrub
- 8-12 oz. juice from approximately six raw beets
- 4 oz. white vinegar
- 4 oz. champagne vinegar
- 1 cup white granulated sugar
- 1 tbsp. of cracked rainbow peppercorns
Preparation: Cold-Processed: Mix all ingredients and let sit overnight. Strain out the peppercorns. This longer process will yield more flavor. Quick Process: You can also bring it to a simmer and strain immediately.
Corey Moszer has more than 15 years of bartending experience. He values collaboration and research and development behind the bar and has a particular passion for transforming food through a bartending lens for his cocktails.
He was the assistant beverage manager at Atomic Cowboy under industry veteran Tony Saputo. As beverage director for Firecracker Pizza & Beer, he took on building a program from scratch with 66 beers on tap. After picking up a shift at The Lucky Accomplice in the middle of the pandemic, he was hooked using seasonal ingredients and the collaboration between the kitchen and bar teams. He is now the beverage director at The Lucky Accomplice, where he makes inventive cocktails using unique ingredients such as blue-cheese washed vodka, mushroom syrup, and dill-infused blanc vermouth.
Corey values a work-life balance and cites his family as his greatest accomplishment. Corey is a father to his ten-year-old son Coen, his four-year old daughter Frank, and his orange stripe cat “Jude Paw.” When he’s not throwing back drinks, he likes to prioritize fitness, creativity, and mental health. He loves to meditate, ride his bike, go to concerts, play golf, and spend time with family.