Well, now I’ve seen—and drank—it all.
The first cocktail for which I’ve ever had to venture behind kitchen lines to get the story (and navigate the metric system), the elegant Marti-Gras cocktail at Andre’s, arrives at the table in two parts. In just about the tallest glass possible (Versace by Rosenthal), the drink is opaque, tan and silky. A glass palette of accouterments includes ice cream, macerated berries, caramelized pears and candied walnuts. That the cocktail itself is made from brandy, Tahitian vanilla, honey and pan-roasted foie gras has never once concerned me—those flavors transcend course, so it’s just a quick hop from appetizer to dessert to my cocktail glass.
The culinary and beverage teams at Andre’s made a lifelong fan of one guest when they collaborated on the fly to create a unique foie gras cocktail for the gentleman upon his request. Subsequent refining has resulted in a cocktail that retains all the earthiness of the foie gras, but uses complementary flavors and textures to turn one of the most polarizing ingredients in the world into a drinkable, edible work of art.
Roast 500 grams (just over 1 pound) of grade A foie gras in a large sauté pan with 1 Tahitian vanilla bean. Deglaze the pan with 225 milliliters Germain-Robin Craft brandy. Add 375 milliliters Sobieski vodka and 75 milliliters wildflower honey and reduce. Blend the resulting mixture with ice, then pass through a chinois to remove solids and chill mixture. For service, pour the mixture into a shaker filled with ice, shake until very cold, then divide into six tall cocktail glasses. Serve alongside a scoop of Belle de Brillet ice cream, macerated berries, caramelized pears and candied walnuts.