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This drink serves up a nostalgic farmer’s market vibe, reminiscent of warm fig cider that’s popular in Toronto and Ottawa. This lighter, more sophisticated version incorporates the rich, nutty accents of Pacific Rock cheese: mix cognac, lemon juice, simple syrup, fig jam, and an egg white for the cocktail, with a Pacific Rock tuile as a garnish.
Spice up your tuile garnish by sprinkling a touch of cayenne pepper on top of your shredded cheese mounds before baking them. Watch the cooking carefully, you want the cheese to melt and just about stop bubbling.
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