I’LL TAKE A GIN MARTINI UP…WITH A CHEESY TWIST

The Parmesan Leek Galette Cocktail

In creating the Baker's Dozen menu, the aim was to introduce some savory moments alongside the more obvious sweet inspirations. The Parmesan Leek Galette cocktail embodies this goal, marrying the botanical nuances of London Dry Gin with the rich flavors of caramelized leeks, Parmesan, and cream cheese. Drawing from Paris's beloved, flaky pastries, this cocktail melds French sophistication with culinary exploration, offering a nuanced exploration of rustic tastes.

THE COMPONENTS

CARAMELIZED LEEK AND CHEESE WASHED GIN + VERMOUTH

This creation melds caramelized leeks, cream cheese, and Parmesan into gin and vermouth, offering a simple yet profound twist that elevates classic cocktails with a savory depth.

INGREDIENTS + METHOD:

+ 2 leek ends, washed and cut into coins

+ 3 tablespoons of oil

+ A hefty pinch of salt

+ 1 bottle (25oz) of london dry gin

+ 7oz of dry vermouth

+ 150 grams of cream cheese

+ 1 butt of Parmesan cheese

DAY 1

  1. Wash and cut 2 leek ends into coins.

  2. Caramelize the leek coins with 3 tablespoons of oil and a hefty pinch of salt until golden.

  3. Place the caramelized leeks into a bottle of gin, ensuring they are fully submerged. Let the mixture rest for 24 hours, allowing the flavors to infuse.

DAY 2

  1. Retrieve the leek-infused gin and strain. For each bottle of gin used, mix with half a bottle of dry vermouth to achieve a 2:1 gin-to-vermouth ratio.

  2. Gently warm 150 grams of cream cheese for each bottle of gin used, ensuring it becomes soft but not liquefied.

  3. Blend the warm cream cheese with the gin and vermouth thoroughly.

  4. Add 2 whole butts of Parmesan cheese into the blend. Ensure the Parmesan is fully immersed.

  5. Place the mixture in the freezer overnight, allowing the flavors to meld and the fats to solidify.

DAY 3

  1. Strain the now-infused and solidified mixture through a coffee filter into a clean container. This process removes the solids, leaving behind a clear, flavor-infused spirit.

  2. The result is a smooth, aromatic base for your Parmesan Leek Galette cocktail, ready to be mixed and enjoyed.

PARMESAN CRISPS

 A crisp, cheesy finish to bring it all together, baked until lightly golden for a delicate garnish.

INGREDIENTS + METHOD:

  1. Shape Parmesan into small circles on a baking tray, season with salt and pepper, and bake at 350°F for two minutes.

  2. Dehydrate overnight to create the perfect crisp garnish.

BUILDING THE PARMESAN LEEK GALETTE COCKTAIL

The Parmesan Leek Galette cocktail blurs the line between a drink and a meal, a nod to the layers and complexity of French cuisine. This creation is a call to adventurers in taste, inviting you to delve into a glass rich with the savory flavors of a Parisian pastry. Share your renditions and let each sip transport you through the streets of Montmartre, from the comfort of your own home. Not quite to the level of home bartending that involves cheese and onions? Try one for yourself now until the end of February at the Baker’s Dozen popup at Standby in Detroit, MI.

INGREDIENTS + METHOD:

  1. In a mixing glass combine 3 oz of the Caramelized Leek and Cheese Washed Gin & Vermouth, 3 Dashes Olive Bitters, 2 Drops Saline

  2. Stir with ice until well chilled

  3. Strain into a Nick & Nora Glass

  4. Garnish with Parmesan Crisp