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. 

Deliver Ingredients
1 glass


  • 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


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.