I combined popcorn and cheese in a cocktail to make this Boulevardier twist. I call this the Cheesy Movienight. When I first made this drink back in 2019 I said “Yes please!” I am sure that you will too. Find the recipes and timestamps below.
Cheesy Movienight (a twist on a Boulevardier)
• 37,5 ml (1.25 oz) Popcorn infused bourbon*
• 30 ml (1 oz) sweet vermouth
• 30 ml (1 oz) Campari
• cheese perfume*
Popcorn infused bourbon
• 105 ml (3,5 oz) bourbon
• handful of popcorn
Infuse bourbon with buttered popcorn for 24h. Strain and place the infusion in the freezer so the fats solidified. Finally, strain through a coffee filter.
Cheese perfume
• 50 ml (1,66 oz) bourbon
• 20 g grated parmesan
Sous Vide the ingredients for 2 hours at 60°C or 140°F. Then place the sous vide bag in a freezer to let the cheese solidify before straining the liquid through a coffee filter. Bottle in a spray bottle.
Caramelized Popcorn
• ½ cup sugar
• 40 g water
• 1 TBs butter
• 1 tsp salt
• ½ tsp baking soda
• popcorn
Cook down the sugar and water until the sugar browns. Then add and dissolve butter, then salt, and finally baking soda. After it starts foaming pour over the popcorn and mix to cover evenly. Before it cools, spread over a baking tray sheet and press down, so the popcorn sticks together. Break apart into desired sizes.