Cocktails & Charcuterie

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BIOS

Owner of Asheville's Little Jumbo neighborhood Cocktail bar, Chall Gray is recognized as one of the cocktail industry's leading experts on bar ownership and operation. His lauded first book, The Cocktail Bar: Notes for an Owner & Operator was published in 2018, and his cocktail recipes have appeared in Food & Wine, Southern Living, Imbibe, Punch, and many other outlets. He also leads the consulting firm Slings & Arrows, which has worked with bars and restaurants across the country. A native of the area, he lives with his family in West Asheville. 

Meg Chamberlain is the owner of fermentation powerhouse Fermenti in Marshall, North Carolina. She founded and organizes the WNC Fermenting Festival since 2017. Homesteading with her husband and daughter while rallying for food preservation, food waste reduction, and fighting food insecurity through fermentation in Madison County.

Cocktails and Charcuterie

Cocktails

Gin & It

This classic drink isn't very well known, but it should be, and once you taste it you'll understand why. It's incredibly easy to make and transcends the sum of its simple parts.

In a mixing glass, combine:

  • 2 oz Gin (I recommend a classic London Dry, such as Beefeater)
  • 1 oz Sweet Vermouth (I recommend Dolin, available at most wine stores and some grocers)
  • 1 dash Regan's #6 Orange Bitters
  • Add ice, stir, strain into a coupe glass

Revolver

This modern classic is quite smooth, with a little bit of get-up thrown in.

In a mixing glass, combine:

  • 2 oz Bourbon (I recommend Elijah Craig Small Batch or something with a similar bit of spice and proof to it)
  • .5 oz Coffee Liqueur (Locally, H&H Distillery makes a nice one, but if that isn't available, Tia Maria makes for a fine drink)
  • 2 dashes Regan's #6 Orange Bitters
  • Add ice, stir, strain into a coupe glass, garnish with an orange twist

Charcuterie

Charcuterie

  • 1/2 lb. Chop Shop Country Ham (similar to prosciutto)
  • 6 oz Red Wine/Garlic/Black Pepper Salumi

Cheese

  • Fromager d'Affinois
  • 5 year Gouda
  • Blue Cheese (Optional, suggested for vegetarians)

Fermented Tomatoes

  • 1 Pint cherry tomatoes
    • 2.5 Tablespoons Sea Salt
    • 1 Quart Distilled/filtered water
    • Optional — Fesh Herbs to flavor: Basil, Rosemary, Dill, etc.
    • 4oz jelly jar as weight
    • 1 Quart jar with lid and ring

For the Boards, to Accompany Meats and Cheeses

  • Lusty Monk Mustard
  • Crackers or Bread (Your choice)
  • Optional, Fresh Fruit — Berries/Grapes/Sliced Oranges or Apples
  • Optional, Olives