Created by Adam Seger at Nacional 27.

Adam Seger's Ham and Cheese Cocktail

About This Recipe


  • For luxe ham cognac: Iberico (Pata Negra) ham leg, 1.5 liters of Hennessey VS Cognac  
  • For honey syrup: 1 quart of wildflower honey, 1/3 cup of water, three large sticks of Caribbean cinnamon  
  • For manchego tuiles: 2 cups manchego cheese, grated  
  • For ham and cheese cocktail: 2 ounces luxe ham cognac, juice of one lime, 1 ounce honey syrup, 1 manchego tuile, rosemary (for garnish)


  1. 1

    To make luxe ham cognac: Infuse an Iberico (Pata Negra) ham leg in 1.5 liters of Hennessey VS Cognac for a fortnight, covered and refrigerated.

  2. 2

    To make honey syrup: Heat 1 quart of wildflower honey with 1/3 cup of water and three large sticks of Caribbean cinnamon (cannella) to a simmer. Cover and let cool. Put through a fine mesh strainer and refrigerate.

  3. 3

    To make manchego tuile: Shave aged Manchego onto a silpat or parchment paper to create a sheet of 1/4-inch thick cheese. Bake at 350°F for 12 -15 minutes until light brown and crisped. Let cool and cut into 2-inch by 6-inch strips. Keep in an airtight container at room temperature.

  4. 4

    To make ham and cheese cocktail: Put 2 ounces luxe ham cognac, lime juice, and 1 ounce honey syrup in a cocktail shaker. Shake vigorously and strain into a chilled cocktail glass. Lay the Manchego tuile across the top of the glass and top with a sprig of fresh rosemary.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: