White Port, Lemon & Thyme with Hazelnut Crusted Cheeseboard

Summer Aperitivo just hit a new level! This fresh twist on white port & tonic is the perfect foil for the creamy salinity of nut crusted cheese. Gather friends and family and tuck in as the sun slips behind the blanket of dusk…

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cheeseboard, white port, aperitivo, aperitif, cheese and biscuits

Yield: 1 Drink with Syrup for more

Author: Suze Morrison

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White port, Lemon & Thyme with Hazelnut Crusted Cheeseboard

Prep time: 10 MinCook time: 5 MinInactive time: 4 HourTotal time: 4 H & 15 M

Summer Aperitivo just hit a new level! This fresh twist on white port & tonic is the perfect foil for the creamy salinity of nut crusted cheese. Gather friends and family and tuck in as the sun slips behind the blanket of dusk…

Ingredients

For One Drink

• 50ml White Port
• 3tsp Fresh Squeezed Lemon Juice
• 2tsp Thyme Syrup (see below)
• Ice to Stir
• 100ml Sparkling Water to top up.
• Nut Crusted Cheeses, Mixed Nuts, Crackers and Onion Chutney to serve.

Thyme Syrup

• 100ml Water
• 100g Caster Sugar
• Small bunch Thyme Sprigs

Instructions

1. Begin the day before with the syrup. Add the sugar & water to a small pan and dissolve over a low heat. Once dissolved, bring to a boil and boil 3-5 minutes or until slightly reduced. Remove from the heat, add the thyme, and leave to infuse at room temperature overnight.
2. The next day, strain out the thyme and discard. Store in a bottle for up to 4 weeks in the fridge.
3. When ready, add the port, lemon juice & thyme syrup to a mixing glass with 3 cubes of ice. Stir clockwise for 30 seconds then strain into a Nick & Nora glass. Top with sparkling water and serve with a lemon wedge & fresh Thyme.
4. Serve with allllll the cheese, love & laughter.

https://gourmetglow.co.uk/recipes/white-port-lemon-thyme-with-hazelnut-crusted-cheeseboard