“When I was growing up, all I would eat with cottage cheese were these really syrupy, densely packed peaches,” says Kiel Schelich, bar manager at Eight Bar (the previously nameless bar/restaurant downstairs from Maple & Ash). But when Steve Gleich of Luxbar challenged Schelich to use cottage cheese in a cocktail, his mind didn’t immediately go there. Schelich’s first thought was to make a drink modeled after a cement-mixer shot, where lime juice is added to Bailey’s to curdle it. He quickly rejected that idea and moved on to scotch because, he says, it pairs well with cheese. “For like three days, I was doing scotches, trying to make a sophisticated cocktail with it,” he says. “Then I was like, ‘It’s fucking cheese curds. Why am I overthinking this?’”
Hope on Top 4 canned peach slices .25 cup Oberweis cottage cheese 1 scoop (about .25 cup) vanilla ice cream .25 oz mezcal 1 oz tequila 2 peach tequila Jell-O shots*
