The Parisian Standard
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.
Servings
1
servings
Ingredients
- 3/4 ounce lemon juice
- 1/4 ounce honey syrup
- 1/2 ounce st. germain
- 1/4 ounce clear creek pear brandy
- 2 ounce 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.