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
240
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
14g
20%
Sugar
4g
4%
Saturated Fat
4g
17%
Cholesterol
298mg
99%
Carbohydrate, by difference
12g
9%
Protein
14g
30%
Vitamin A, RAE
6711µg
100%
Vitamin B-12
30µg
100%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
13mg
1%
Copper, Cu
3mg
0%
Fiber, total dietary
1g
4%
Folate, total
416µg
100%
Iron, Fe
18mg
100%
Magnesium, Mg
15mg
5%
Niacin
4mg
29%
Pantothenic acid
3mg
60%
Phosphorus, P
153mg
22%
Riboflavin
1mg
91%
Selenium, Se
38µg
69%
Sodium, Na
225mg
15%
Water
60g
2%
Zinc, Zn
2mg
25%