Alpine Graukäse Spritz

Name: Alpine Graukäse Spritz
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 1 oz alpine herbinfused gin; 1/2 oz graukse cheese syrup; 3/4 oz lemon juice; 1 oz sparkling mineral water; 1/4 oz walnut liqueur; 2 drops shttelbrot essence; for garnish lemon twist; for garnish sprig of thyme

Alpine Graukäse Spritz with earthy and refreshing flavors

AI Cocktail Info

Serving : 1 cocktail

ABV

12%*

Calories

160*

Net Carbs

9g*

Ingredients:

alpine herbinfused gin

graukse cheese syrup

lemon juice

sparkling mineral water

AI Request:An earthy cocktail inspired by south tyrolean cuisine like Graukäse and Shüttelbrot

*Estimated by AI - may vary

Instructions

Description: Inspired by the rustic and earthy flavors of South Tyrol, the Alpine Graukäse Spritz captures the unique essence of this mountainous region. Featuring bold notes from the traditional Graukäse cheese and a hint of Shüttelbrot, this cocktail combines an earthy depth with a refreshing alpine breeze. Ingredients: - 1 oz Alpine herb-infused gin - 1/2 oz Graukäse cheese syrup* - 3/4 oz freshly squeezed lemon juice - 1 oz sparkling mineral water - 1/4 oz walnut liqueur - 2 drops of Shüttelbrot essence** - Lemon twist, for garnish - Sprig of fresh thyme, for garnish Glass: Highball glass Instructions: 1. Prepare the Graukäse cheese syrup by simmering 1/4 cup of shredded Graukäse with 1/4 cup of water and 1/4 cup of sugar until melted. Strain and let cool. 2. In a shaker, combine the herb-infused gin, Graukäse cheese syrup, lemon juice, walnut liqueur, and Shüttelbrot essence. Shake well with ice. 3. Strain the mixture into a highball glass filled with fresh ice. 4. Top with sparkling mineral water and gently stir to combine. 5. Garnish with a lemon twist and a sprig of fresh thyme. 6. Serve immediately and enjoy the taste of South Tyrol in a glass. Notes: *The Graukäse cheese syrup should have a creamy yet slightly tangy flavor to represent the cheese's unique profile. **Shüttelbrot essence can be made by steeping crushed Shüttelbrot in hot water, then straining and reducing it to a concentrated liquid.

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