The Parisian Standard

The Parisian Standard
Staff Writer
The Parisian Standard

Jeremy Lake

The Parisian Standard

Who would have thought foie gras would end up in your drink? Add duck fat-washed gin, pear brandy, salted duck fat, and compressed pear brûlée to make an aromatic cocktail. With notes of citrus, elderflower, juniper, and honey, the florals round out the distinct flavor of savory duck. Served on the rocks, it's a cocktail you won't forget. Made by mixologist Jeremy Lake of Playa Restaurant. 

1
Servings
178
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3/4  Ounces  Lemon juice
  • 1/4  Ounce  Honey syrup
  • 1/2  Ounce  St. Germain
  • 1/4  Ounce  Clear Creek Pear brandy
  • 2  Ounces  Duck fat-washed No. 3 gin
  • 1  Ounce  Brut rosé champagne
  • Grapefruit zest
  • Cinnamon and pear air
  • Salted duck fat and compressed pear brûlée, for garnish

Directions

Build the first 5 ingredients in a cocktail shaker. Shake for 8-10 seconds with ice. Add champagne. Strain over rocks in a double old fashioned. Top off the glass with crushed ice and cinnamon pear air. Garnish with pear brûlée.

Nutritional Facts

Total Fat
6g
9%
Sugar
5g
6%
Saturated Fat
3g
13%
Cholesterol
17mg
6%
Carbohydrate, by difference
26g
20%
Protein
6g
13%
Vitamin A, RAE
58µg
8%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Calcium, Ca
76mg
8%
Choline, total
1mg
0%
Fiber, total dietary
2g
8%
Folate, total
49µg
12%
Iron, Fe
3mg
17%
Magnesium, Mg
5mg
2%
Niacin
1mg
7%
Phosphorus, P
13mg
2%
Selenium, Se
1µg
2%
Sodium, Na
227mg
15%
Water
62g
2%