Just taught another cheese and cocktail pairing class at Murray's Cheese Shop in the Village. Here's the lineup. The cocktail recipes are mostly my own; the cheese blurbs are courtesy of Murrays. Sascha Ingram was my co-teacher and did a fabulous job selecting the pairings. I especially loved the Ossau Iraty with the 2PM and the cheddar with the hot mulled cider.
1/2 ounce sweetened quince puree
1/4 ounce gin, chilled
dash rose flower water
3 ounces chilled champagne
Stir all ingredients except champagne together in bottom of flute or coupe. Top with champagne. Stir a few times to blend.
To make quince puree: Peel and core quinces. Cut into quarters. Put quinces in saucepan with peel and core. Top with equal parts white wine and simple syrup (one-to-one mixture of sugar and water), enough to cover. Add a split and scraped vanilla bean. Bring to a boil, cover, reduce heat to very low, and poach for about an hour, until soft. Pick through, discarding peel, core, and vanilla bean. Puree quinces with poaching liquid.