How’s this for the ultimate cheesy cocktail event: a Parmigiano Reggiano tasting experience pairing dishes featuring Italy’s most famous cheese with drinks at celebrated Shoreditch watering hole, TT Liquor?
On hand crafting the dishes was chef and food writer, Luke Vandore-Mackay of Borough Market’s Demo Kitchen. As for the drinks, TT Liquor’s capable mixologists guided the dozen or so guests at having a go at making their own drinks for the night.
Yep, total cheese fest. And a great night out.
Just as Parmesan is an excellent nibble at the start of a meal and a key component to so many dishes, it’s a smart food to serve when enjoying drinks.
Vandore-Mackay’s contribution to the night included three rather inspired courses of 18 month aged Parmesan polenta chip poutine with crispy chicken skin and gravy; 24 month aged Parmesan and cauliflower velour with Parmesan chilli crisps (served with a Parmatini cocktail); and Scottish venison carpaccio with shaved 36 month aged Parmesan (with an Ancho Margarita), Parmesan dressing and hazelnuts (with a Red Snapper cocktail).
If you’re curious about the cocktails that were paired with Parmesan (actually two even featured Parmesan as an ingredient), I’ve got ya covered.
Here’s a look at the recipes for the three drinks made during the event.
PARMARTINI
Ingredients
- 50ml Vodka
- 15ml White vermouth
- 5ml Cornichon vinegar
For garnish
- One chunk of 18-month-old Parmigiano Reggiano
- One slice of Parma Ham
- One Cornichon
Method
- Mix all ingredients.
- Garnish w/ a chunk of 18-month-old Parmigiano Reggiano, a slice of Parma Ham and a cornichon on a pick.
ANCHO MARGARITA
Ingredients
- 40ml Blanco tequlia
- 20ml Lime juice
- 15ml Pierre ferrand curacao
- 15ml Ancho reyes liqueur
- 24-month-old Parmigiano Reggiano grated for glass rim
Smoked slat flakes
Method
- Rim half of a rocks or martini glass with smoked salt flakes and grated 24-month-old
- Parmigiano Reggiano, then chill glass in the freezer.
- Shake all ingredients, and double strain into the prepared glass.
- Garnish with a slice of red chilli or a slice of dried ancho reyes.
RED SNAPPER
Ingredients
- 35ml gin
For spice mix (100 ml)
- 100ml Tomato juice
- 1 tbsp Finely grated Parmigiano Reggiano aged 36 months
- Pinch celery salt
- Pinch cayenne pepper
- Few shakes Worcestershire sauce
- Few shakes Tabasco
- Horseradish sauce, to taste
- 1tbsp lemon juice
For garnish
- Two slices cucumber
- One Celery stick
- Shavings of 36-month-old Parmigiano Reggiano
Method
- Mix the spice mix and combine with the gin in a boston tin with ice and throw 3-4 times.
- Add the mix to a highball filled with rocks and garnish with cucumber, celery and Parmigiano Reggiano shavings.
TT Liquor is located at 17B Kingsland Road, E2 8AA. Find out more at ttliquor.co.uk.
For more about Chef Vandore-Mackay, head to lukemackay.co.uk.
And for loads more cheesy ideas about eating and drinking well, go to parmigianoreggiano.com.
