How to: Make a Grilled Cheese and Tomato Soup Martini

I don’t know what it is. Perhaps it’s the obvious contrast between a childhood favorite meal and a very adult beverage, or just the pure curiousity of seeing whether a cocktail can not only taste like a savory food, but a complete meal, but I’m gonna do everything I can to make a grilled cheese and tomato soup martini.   The coolest part is its not some flavor combo trick – like mixing a bunch of regular spirits to taste like iced tea in a Long Island, but it involves a real grilled cheese sandwich and actual tomatoes. “First you literally make yourself a sandwich — a cheesy, buttery sourdough grilled cheese sandwich “2-3 times more cheesy and buttery than usual.” Cut into slices and place in a Mason jar, top with Mt. Gay rum and let sit overnight. Strain this mixture, making sure to squeeze all the rum out of the sandwich slices, and freeze for a few hours to congeal any remaining fat. Strain once more through a cheesecloth or coffee filter and bottle…”

For the rest of the recipe head to the New York Times magazine: Now Drinking | The Grilled Cheese and Tomato Soup Martini