A TOAST TO WARDA PATISSERIE

The Plum + Almond Frangipane Cocktail

The Plum and Almond Frangipane Tart is a cocktail that's as lush and layered as the pastry that inspired it. This drink is a love letter to the sweet artistry of baking, with every element, from the rich plums to the nutty almonds, telling a story of culinary elegance. It's a full-on tribute to Warda's creations, reimagining the classic tart into an elegant, drinkable experience that's all its own.

In this cocktail, we've embraced the classic amaretto sour, opting for a split base with Calvados to balance the almondy sweetness of amaretto – a versatile ingredient used both in cocktails and desserts.

THE PROCESS

CARAMELIZED PLUM CORDIAL

At the heart of this cocktail is the caramelized plum cordial, a rich concoction that brings a deep, umami-like sweetness to the drink. The process of caramelizing the plums unlocks their full flavor potential, while the addition of Henriques Madeira infuses the cordial with notes of stonefruit and nuttiness.

INGREDIENTS + METHOD:

+ 1 lb pitted dried plums

  1. Caramelize the plums in a pot until aromatic, stirring continuously.

  2. Add 1/4 cup Henriques Madeira and bring to a simmer.

  3. Remove from heat and blend with 1 quart of water using a Vitamix.

  4. Strain the mixture.

  5. Add an additional 1 quart of water, 1/4 cup Henriques Madeira, and 1 quart of cane sugar. Stir until the sugar dissolves.

BUILDING THE CARAMELIZED PLUM + ALMOND FRANGIPANE TART COCKTAIL

Whether you're a longtime fan of Warda Patisserie or new to the wonders of their baked goods, this cocktail invites you to explore their nuances of flavor and artistry in cocktail form. Perhaps it will lead you to Warda's door for a taste of their celebrated pastries.

INGREDIENTS + METHOD:

  1. In a cocktail shaker, combine 1 oz Calvados, 1 oz Lazzaroni Amaretto, 0.75 oz lemon juice, 0.75 oz Caramelized Plum Cordial, and 1 oz aquafaba.

  2. Dry shake first to emulsify the aquafaba, then add ice and shake again until well-chilled.

  3. Double strain the frothy mixture into a cocktail coupe.

  4. Garnish with a few drops of ube bitters then drag through a cocktail pick to create an intricate design on the foam.

Share your experience by tagging @standbydetroit, and join us at the Baker's Dozen pop-up at Standby in Detroit, MI, from NYE to Valentine's Day, where we celebrate the fusion of baking and cocktail making. Here's to the sweet inspiration behind every sip!

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