Is the grilled cheese martini the next big thing?

I’ve never been a big fan of flavored liquor, but it’s a trend that’s been rapidly growing for years. My earliest recollection is Smirnoff beginning to roll out flavors in the late 90′s, quickly followed by Bacardi, Skyy, and Absolut. What began just as citrus, a logical choice, has exploded into 19 different flavors of Smirnoff alone.

The options are starting to shift from reasonable to absurd. Most of us have soaked some sort of food in alcohol. In the summer, no BBQ is complete without a watermelon that’s been plugged and filled to the gills with vodka, gummy bears suck up rum faster than the cartoon characters did Gummiberry Juice, and even simple things, like cherries, are vastly superior once they have taken a long bath in whiskey. After the soaking, the liquor is typically gone and/or disgusting. The food is what we were after. That’s not necessarily the case anymore

Beercher’s Handmade Cheese in Manhattan has begun making what they call a “Grilled Cheese Martini.” When I first heard this, I couldn’t even guess, beyond the obvious, what it involved. I assumed it was much like a regular martini, only with cheese cubes instead of olives. Maybe they even discovered a way to give the drink a toasted flavor as well. Unfortunately, I couldn’t have been more wrong.

 

 

I don’t know about you, but that sounds fairly disgusting, not to mention they ruined three perfectly good lunches. Is the muddled tomato supposed to make us think of tomato soup? Because it’s not working. The only drink that should involve a vegetable is the Bloody Mary, and even she pushes her luck sometimes. The next time I make it to Manhattan, I’ll stop in and try this for the sake of research. Until then, however, I plan to keep my grilled cheese as far from my martini as possible.

Oh, and if you thought I was joking when I said the flavors are starting to get ridiculous, think again…

 

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