I once olive oil washed a gin, created a parmesan infused dry vermouth, and add homemade black pepper bitters to make a cacio e pepe martini. It was very delicious.
I really enjoyed this episode. It's great to see you try new things and figure them out on the fly. After seeing this and the video with Garret, I'm really interested in the rapid infusion technique. I'm going to preorder his book so I can read more about it. Well done Leandro and Marius!
Agreed. Trying new and creative ways to improve a mid cocktail, and not necessarily exceeding, is still as fun of a watch as an upload of a better one.
My favorite garnish for the Espresso Martini is a light dusting of espresso powder. It's a great coffee smell on the nose and sits perfectly on the crema forming on the top. Super easy to make at home! Love your channel, another terrific episode!
Tupper & Reed, cocktail bar in Berkeley, made a cocktail with Parmesan infused brandy, pear William liqueur and ramazotti and served it with a Parmesan crisp garnish. Delicious!! Fat washing with Parmesan works!!
LEANDRO!!! "Holy Oleato, Batman"... This looks like a must try!!! Now, the Parmesan Espresso, I've tried it. To me It's more of a texture thing. The cheese gives it a certain salty smooth texture that I thought was interesting. Great video!! CHEERS!!!!
So glad you tested the parm espresso martini! I was underwhelmed by the grated version too. Didn't think to do the fat wash or infusion, makes good sense, and great to see it tested! And I will definitely be trying the Oleato version.
I tend to think lecithin may keep the oil in suspension better than xanthan gum (he noted separation pretty quickly). I'm going to give it a shot as I like the idea of that foam topper on an espresso martini.
I think this is worth trying with a lot of cocktails. The salinity and oiliness would pair better with more savory cocktails. Besides a martini (which I’ve had infused with black pepper and Parmesan), things with herbal elements would be great. A tomato water, basil infused vermouth, Parmesan infused vodka martini might be delightful.
The Oleato makes perfect sense. I mean have you tried vanilla ice cream with olive oil drizzled on top & then sprinkled with sea salt? Oh wow, so tasty 💃🏻💃🏻💃🏻
OK, after experimenting with this a little at home, here's my slightly-more-than-2-cents on the oleato. To begin with, it's definitely interesting and pretty good overall, worth trying for those with an adventurous palate! As far as execution, I know this was done more off the cuff so no shade on the ideas, but I think there are some improvements one could make. First and perhaps most importantly, plenty of milk alternatives come *with* oil already emulsified in, thus already having an emulsifier in them. Most commonly these are labeled "barista blend" or something similar. If you just get one of those there is no need for a separate emulsifier (at least in my tests), so it makes it way easier (you also don't need to worry about temperature stuff). Just add the oil, blend/foam it, and you're good. Second, if you do use an emulsifier, xanthan gum may not be best (for textural reasons), and if you do use it, consider using less. Although this is the same amount that was used in the recent daiquiri video, I think for just the foam portion of this it's too much and is going to make a slimy texture. Or at least it did in my test. 😄 Also the package of xanthan I have suggests to blend it first with oil, rather than using a warmed liquid, and this at least worked well for me, even though the end result was, as I said, a bit slimy in texture (hence my recommendation against xanthan here). Finally, I think what you want here is *small* bubbles, which in my experience are likely to stick around longer than large ones. For that a more consistent, less "violent" mixing is probably better, so something like a milk frother (which also worked well in my tests) may be better than a blender. For me just using a milk frother, with a barista blend oat milk, created a persistent foam with a smoothly incorporated olive oil and no drops on the surface. I also poured it onto the cocktail through a mesh strainer, inspired by the tests that show this helps create finer and more consistent froth in egg white cocktails, and it seemed to work well to regularize the bubble size and keep things stable. This also serves a similar purpose as the spoon pour, to slow and soften the "landing" in the drink and help the foam float on top of the espresso foam that's already there. I love the experimental and unusual videos, keep them coming!
I had a lemon oilcake made with extra virgin olive oil at a restaurant that was amazing back in January, so I knew the olive oil thing would really take off.
Two drinks that I’ve never heard of before, but I definitely now have to try both soon. Keep up the great work guys. P.S, is that a brand new shaker? Is it available for purchase?
For a better cheese/cocktail pairing, why not munch on thin strips of well-aged pecorino sardo with pane guttiau on the side (preferably freshly baked and with a sprinkle of rosemary), together with a nice Negroni. I never tire of this.
Or you could freeze the some shaved parmesan, shave and blend it as fine as you can in either a portion of the espresso or some Mr. Black, then throw that in an ISI whipper to create a salty coffee foam garnish.
random question or maybe even video idea: since I've started using super juice, I find that I end up just using a lemon for one or two garnishes, and then I don't need the juice for anything. Is there a good way to save that lemon without the skin going hard so I can keep using it for garnishes? What's the best strategy for not wasting fresh citrus as a home bar drinker who's only doing at most 2 drinks per night or so? Making drinks is super fun but I feel like I'm wasting a lot of fruit. Thanks!
To extract more of the parmigiano flavours maybe you could try a hot sous vide infusion, eg 80-85C for 2 hours or so. But I really want to try the oleato martini!
Dr. Stravinsky in Barcelona shaves cheese on top of their negroni and the addition of a smelly garnish really makes the cocktail seem sweeter than it really is. Then, taking a bite after a sip creates this beautiful back-and-forth between salty and bitter. Maybe try shaved parmesan instead of grated!
The Parm Martini sounds like a Francis Mallmann cocktail. Mallmann, a Michelin Star Argentine chef who only cooks over “live fire”, once stated that foods should fight for prominence or dominance in a persons mouth. Then food becomes more interesting. Everything doesn’t need to compliment each other. In a cocktail this might be one of those situations.
It’s interesting, I really enjoyed the version of the Espresso Martini that had cheese grated on top. I do agree that it was odd texturally, almost like simultaneously eating and drinking, but the flavors melded well imo. I wonder if it was because I made a recipe with coffee liqueur in it too.
Something that I thought you were going to try, but you didn't is combine these two cocktails. I mean olive oil and matured cheese go so very well together and the fattiness of the cheese could compliment the oatmilk even better than just olive oil (since it's milk fat). And Marius' idea of the garnish being just a fancy slice of parmesan is genius! Put that on a skewer on the side of the glass, *maybe* with an olive on top (not sure if that would be too much though). I think I'd use quite a light roast espresso so the acidity cuts through the doubled up fat and doesn't play into any bitterness from the olive oil either.
I really enjoyed this one! I was surprised to see you enjoyed the oleato-I'll definitely pop into starbucks and give the coffee a taste. Aside: little spelling mistake in the title? (fromn)
I tried a Parmigiano Sour at Speak Low in Shanghai in 2017 - didn't care too much for it, considered it some sort of shock value cocktail. I had forgot all about until recently when the memes about parmesan cocktails did the rounds.
I enjoyed this, though I am not a fan of any type of cheese so it is definitely not for me, plus I like my drinks to have a more sweeter taste and texture, so I would infuse the vodka with dark chocolate and then garnish it with grated chocolate or cinnamon.
I guess I have to go buy my first bottle of Vodka... I wonder how the chocolate notes in the coffee will pair with the orange blossom Kettle One Infusion. I also wonder if a swath of parmesan would be optimal for aroma without actively consuming it with the drink.
ive been searching for a video you did where you made something i believe you called “alpine bitters” i could be wrong but it was like a homemade bitters with chartreuse and i’ve been trying to refind that video and cant for the life of me
I would really be interested to see the difference between the rapid infused and a fat washed vodka. I think that the fat wash is going get more of the oils while the infusion will get some more of the salt and other flavors. I'd be really curious to hear the differences.
@The Educated Barfly Oh, it still sounds amazing, doubly so for an off-the-cuff modification. I think the fat wash would be better overall, I just wonder if it would have accentuated some different flavors than the infusion.
Maybe gently cooking out the cheese 's oil and using that to infuse the vodka would work better? Or grated cheese & vodka cooked sv for a bit…there's some options for tweaking for sure. Also, heads up for everyone, there's lots of reports of the Oleato having a bit of a "laxative effect" on people. Tasters beware. :)
I've always wondered what olive oil or sesame oil would do for a cocktail both for flavor and texture, but I never tried cause I did not know how to incorporate the oil without it separating out. Also when u where infusing the vodka with parmesan my brain was just thinking blue cheese and Jamaican rum
@@TheEducatedBarfly Ah, ok, that makes sense! The xanthan gum I have says it can help to blend it with a small amount of oil before putting it into a larger volume of liquid, so I thought about doing that with the olive oil, but nothing mentioned about temp. Will give it a try! Thanks. 🙂
Not only is bitter-tasting olive oil better for you, it's also a sign that it's a better quality product, because the polyphenol content changes significantly during both the extraction process and over the course of the shelf life.
Thank you to Trade. Get a FREE Bag of Coffee with your subscription of Trade go to www.drinktrade.com/barfly or use code BARFLY for a FREE bag!
Trade actually is great for easily finding anaerobic and dry process. I am snooty. (Not really but different processes are fun)
I once olive oil washed a gin, created a parmesan infused dry vermouth, and add homemade black pepper bitters to make a cacio e pepe martini. It was very delicious.
I wonder if it would possible to fat wash the gin with egg yolk as well?
A now-closed restaurant in Boston did a very similar cacio e pepe martini. I bet your recipe is great
I really enjoyed this episode. It's great to see you try new things and figure them out on the fly. After seeing this and the video with Garret, I'm really interested in the rapid infusion technique. I'm going to preorder his book so I can read more about it. Well done Leandro and Marius!
Agreed. Trying new and creative ways to improve a mid cocktail, and not necessarily exceeding, is still as fun of a watch as an upload of a better one.
How can you NOT try something like this… especially after seeing your positive reaction to the olive oil one
Frig yeah! The Marius tasting notes are back, baby!!
My favorite garnish for the Espresso Martini is a light dusting of espresso powder. It's a great coffee smell on the nose and sits perfectly on the crema forming on the top. Super easy to make at home!
Love your channel, another terrific episode!
be careful when drinking olive oil. be sure there is a toilet near by.
Tupper & Reed, cocktail bar in Berkeley, made a cocktail with Parmesan infused brandy, pear William liqueur and ramazotti and served it with a Parmesan crisp garnish. Delicious!! Fat washing with Parmesan works!!
Idea for garnish:
You separate the oil from the parmesan and then coat sea salt in the oil and rim the glass with parmesan salt.
LEANDRO!!! "Holy Oleato, Batman"... This looks like a must try!!! Now, the Parmesan Espresso, I've tried it. To me It's more of a texture thing. The cheese gives it a certain salty smooth texture that I thought was interesting. Great video!! CHEERS!!!!
So glad you tested the parm espresso martini! I was underwhelmed by the grated version too. Didn't think to do the fat wash or infusion, makes good sense, and great to see it tested! And I will definitely be trying the Oleato version.
Thank you for doing an episode with Parm. Looking forward to tasting your fat-washed version! :)
I remembered trying Cheese Milk Tea and Cheese Coffee Latte before. Pretty weird combi but pretty good too.
I tend to think lecithin may keep the oil in suspension better than xanthan gum (he noted separation pretty quickly). I'm going to give it a shot as I like the idea of that foam topper on an espresso martini.
I think this is worth trying with a lot of cocktails. The salinity and oiliness would pair better with more savory cocktails. Besides a martini (which I’ve had infused with black pepper and Parmesan), things with herbal elements would be great. A tomato water, basil infused vermouth, Parmesan infused vodka martini might be delightful.
The Oleato makes perfect sense. I mean have you tried vanilla ice cream with olive oil drizzled on top & then sprinkled with sea salt? Oh wow, so tasty 💃🏻💃🏻💃🏻
OK, after experimenting with this a little at home, here's my slightly-more-than-2-cents on the oleato. To begin with, it's definitely interesting and pretty good overall, worth trying for those with an adventurous palate! As far as execution, I know this was done more off the cuff so no shade on the ideas, but I think there are some improvements one could make.
First and perhaps most importantly, plenty of milk alternatives come *with* oil already emulsified in, thus already having an emulsifier in them. Most commonly these are labeled "barista blend" or something similar. If you just get one of those there is no need for a separate emulsifier (at least in my tests), so it makes it way easier (you also don't need to worry about temperature stuff). Just add the oil, blend/foam it, and you're good.
Second, if you do use an emulsifier, xanthan gum may not be best (for textural reasons), and if you do use it, consider using less. Although this is the same amount that was used in the recent daiquiri video, I think for just the foam portion of this it's too much and is going to make a slimy texture. Or at least it did in my test. 😄 Also the package of xanthan I have suggests to blend it first with oil, rather than using a warmed liquid, and this at least worked well for me, even though the end result was, as I said, a bit slimy in texture (hence my recommendation against xanthan here).
Finally, I think what you want here is *small* bubbles, which in my experience are likely to stick around longer than large ones. For that a more consistent, less "violent" mixing is probably better, so something like a milk frother (which also worked well in my tests) may be better than a blender. For me just using a milk frother, with a barista blend oat milk, created a persistent foam with a smoothly incorporated olive oil and no drops on the surface.
I also poured it onto the cocktail through a mesh strainer, inspired by the tests that show this helps create finer and more consistent froth in egg white cocktails, and it seemed to work well to regularize the bubble size and keep things stable. This also serves a similar purpose as the spoon pour, to slow and soften the "landing" in the drink and help the foam float on top of the espresso foam that's already there.
I love the experimental and unusual videos, keep them coming!
10:36 Never in my life I thought I would hear anyone say, "there you go, parmesan vodka" lmao wild
I had a lemon oilcake made with extra virgin olive oil at a restaurant that was amazing back in January, so I knew the olive oil thing would really take off.
I like that new shaker! Cool pattern on that bad boy!
Coffee is a great flavor anchor, whatever crazy idea for an espresso martini variation, they work 90% of the time
Two drinks that I’ve never heard of before, but I definitely now have to try both soon. Keep up the great work guys. P.S, is that a brand new shaker? Is it available for purchase?
For a better cheese/cocktail pairing, why not munch on thin strips of well-aged pecorino sardo with pane guttiau on the side (preferably freshly baked and with a sprinkle of rosemary), together with a nice Negroni. I never tire of this.
The Oleato version looks so interesting. I think I might have to make that one!
Or you could freeze the some shaved parmesan, shave and blend it as fine as you can in either a portion of the espresso or some Mr. Black, then throw that in an ISI whipper to create a salty coffee foam garnish.
random question or maybe even video idea: since I've started using super juice, I find that I end up just using a lemon for one or two garnishes, and then I don't need the juice for anything. Is there a good way to save that lemon without the skin going hard so I can keep using it for garnishes? What's the best strategy for not wasting fresh citrus as a home bar drinker who's only doing at most 2 drinks per night or so? Making drinks is super fun but I feel like I'm wasting a lot of fruit. Thanks!
To extract more of the parmigiano flavours maybe you could try a hot sous vide infusion, eg 80-85C for 2 hours or so.
But I really want to try the oleato martini!
Yeah was looking into ways to fat was with Parmesan since it really doesn’t melt very well. Sous Vide seems like a good bet. Ima try it
The parm one might be interesting with parm foam on the top instead of mixed in
Your reaction alone makes me want to try this. I had doubts but I guess I need to follow my own saying of don't taste with your eyes or ears.
Dr. Stravinsky in Barcelona shaves cheese on top of their negroni and the addition of a smelly garnish really makes the cocktail seem sweeter than it really is. Then, taking a bite after a sip creates this beautiful back-and-forth between salty and bitter. Maybe try shaved parmesan instead of grated!
That’s a thought
Will you be doing any videos covering the new "Sous Pression" infusion technique ? you must already have one in the works.
The Parm Martini sounds like a Francis Mallmann cocktail. Mallmann, a Michelin Star Argentine chef who only cooks over “live fire”, once stated that foods should fight for prominence or dominance in a persons mouth. Then food becomes more interesting. Everything doesn’t need to compliment each other. In a cocktail this might be one of those situations.
It’s interesting, I really enjoyed the version of the Espresso Martini that had cheese grated on top. I do agree that it was odd texturally, almost like simultaneously eating and drinking, but the flavors melded well imo. I wonder if it was because I made a recipe with coffee liqueur in it too.
Something that I thought you were going to try, but you didn't is combine these two cocktails. I mean olive oil and matured cheese go so very well together and the fattiness of the cheese could compliment the oatmilk even better than just olive oil (since it's milk fat). And Marius' idea of the garnish being just a fancy slice of parmesan is genius! Put that on a skewer on the side of the glass, *maybe* with an olive on top (not sure if that would be too much though). I think I'd use quite a light roast espresso so the acidity cuts through the doubled up fat and doesn't play into any bitterness from the olive oil either.
Gotta taste them first individually before you combine I think
I really enjoyed this one! I was surprised to see you enjoyed the oleato-I'll definitely pop into starbucks and give the coffee a taste. Aside: little spelling mistake in the title? (fromn)
Infuse the oatmilk with Parmesan rind in a sous vide or over low flame.
And olive oil wash the vodka
I tried a Parmigiano Sour at Speak Low in Shanghai in 2017 - didn't care too much for it, considered it some sort of shock value cocktail. I had forgot all about until recently when the memes about parmesan cocktails did the rounds.
I enjoyed this, though I am not a fan of any type of cheese so it is definitely not for me, plus I like my drinks to have a more sweeter taste and texture, so I would infuse the vodka with dark chocolate and then garnish it with grated chocolate or cinnamon.
I guess I have to go buy my first bottle of Vodka... I wonder how the chocolate notes in the coffee will pair with the orange blossom Kettle One Infusion. I also wonder if a swath of parmesan would be optimal for aroma without actively consuming it with the drink.
I wonder what the oleato would taste like with the parmesan infused vodka....
ive been searching for a video you did where you made something i believe you called “alpine bitters” i could be wrong but it was like a homemade bitters with chartreuse and i’ve been trying to refind that video and cant for the life of me
I would really be interested to see the difference between the rapid infused and a fat washed vodka.
I think that the fat wash is going get more of the oils while the infusion will get some more of the salt and other flavors. I'd be really curious to hear the differences.
I was thinking on my feet and doing in real time so rapid infusion was the only option. Fat washing is indeed the way to go
@The Educated Barfly Oh, it still sounds amazing, doubly so for an off-the-cuff modification. I think the fat wash would be better overall, I just wonder if it would have accentuated some different flavors than the infusion.
I had a really great Parmesan Whiskey Sour at a bar in Shanghai a few years back. Couldn't tell you the specs though.
Any reason why a coffee liqueur was not used for the espresso
Maybe gently cooking out the cheese 's oil and using that to infuse the vodka would work better? Or grated cheese & vodka cooked sv for a bit…there's some options for tweaking for sure.
Also, heads up for everyone, there's lots of reports of the Oleato having a bit of a "laxative effect" on people. Tasters beware. :)
MARIUS!!!!!! WOOOOOOOOHHH
Why not add the whole cocktail to the cream whipper?
Wondering why a coffee liquor, eg., Mr. Black was not added to the espresso m recipe?
I just simplified the recipe. Mr black is coffee and vodka you won’t make a more complex drink or even miss it in this drink it’s basically the same
Marius cameo!
Nothing says violence more than a nutribullet
I've always wondered what olive oil or sesame oil would do for a cocktail both for flavor and texture, but I never tried cause I did not know how to incorporate the oil without it separating out. Also when u where infusing the vodka with parmesan my brain was just thinking blue cheese and Jamaican rum
Olive oil is bomb in Gin! It adds so much!
Wait, was this *warm* oat milk, as specified in the recipe text? You don't mention it in the video, and it's a cold cocktail, so... 🤔
Yes warm oat milk but ya gotta blend it up with the xantham gum by the time it gets to the cocktail it’s no longer warm
@@TheEducatedBarfly Ah, ok, that makes sense! The xanthan gum I have says it can help to blend it with a small amount of oil before putting it into a larger volume of liquid, so I thought about doing that with the olive oil, but nothing mentioned about temp. Will give it a try! Thanks. 🙂
A cheese plate and a normal espresso martini Let’s go that route.
WOW is that the 1st time for Marice to make it on camera?……… sorry if I killer the spelling of his name.
Marius, no, I've been appearing here and there over the years :)
How did you not add the olive oil coconut milk to the parmesan espresso martini? Seems obvious
One thing at a time young padawan
@@TheEducatedBarfly Fair enough. Hope I didn't come across as rude, was just genuinely baffled. Love the content!
Any reason for skipping the coffee liqueur?
Nah just simplifying the recipe the coffee liqueur doesn’t do that much flavor wise
@@TheEducatedBarfly thanks 🥂
Can't believe you didn't make a parmesan oleato martini
Not only is bitter-tasting olive oil better for you, it's also a sign that it's a better quality product, because the polyphenol content changes significantly during both the extraction process and over the course of the shelf life.
But how about that Parmesan vodka in a Bloody Mary 👀👀
12:18 hahaha
Isn't it like a perfect laxative?
Did he forget to add coffee liqueur?
No I intentionally didn’t add it
Not convinced
Especually with the parmesan. By the way, Parmesan is an English word. If you love the zh sound say Parmigiano Reggiano
Waste of time.
Is this a reupload?
No
Marvel Bar in Minneapolis (RIP) used to make an olive oil drink, it was lemony and fluffy, very interesting, delicious
No coffee liquor?
Nah simplified the recipe
Hey look Tony Hawk is back
Careful Marius you might get some of that cheese in the 🍹
I'm not going to try that 😬
Interesting to try, but I think the Parmesan is overrated..
3RD!!!!==========>YESSSSSSSS!!!!
This Parmesan madness has to stop! :-)
Nix the parm, man.
Worlds collide
That's so weird.. 😮
yeah because they don't go together lol
I’m with Dalmo Melo…NOT going to try this 🫣😵💫