Emily In Paris Recipe
vodka, gin, espresso, or lychee with truffle fries
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Ingredients
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Cocktail (choose base: Vodka, Gin, Espresso Martini, or Lychee Martini)
Truffle Fries
Method
Cocktail (choose one base and prepare)
Vodka or Gin Simple Martini-style
Chill a martini or coupe glass in the freezer for 5–10 minutes. In a shaker filled with ice add 2 oz of your chosen base (vodka or gin), 0.5 oz fresh lemon juice and 0.25 oz simple syrup if you prefer slight sweetness. Shake vigorously for 10–12 seconds until the shaker is cold. Double-strain into the chilled glass. Garnish with a lemon twist or mint sprig.
Espresso Martini
Brew 1 oz of espresso and let cool slightly (or use cold-brew concentrate). Fill a cocktail shaker with ice. Add 1 oz vodka, 1 oz coffee liqueur, and 1 oz cooled espresso. Shake very hard for 12–15 seconds to create a frothy top. Double-strain into a chilled coupe. Garnish with one or three coffee beans or a lychee if you want a playful Emily-in-Paris touch.
Lychee Martini
Chill a martini glass. In a shaker filled with ice combine 1 oz vodka, 1.5 oz lychee liqueur or lychee syrup, 0.5 oz fresh lemon juice and 0.25 oz simple syrup if using syrup instead of liqueur. Shake for 10–12 seconds. Strain into the chilled glass and garnish with a peeled lychee on a pick.
Truffle Fries
Dry fries thoroughly with a clean towel. If frying: heat vegetable oil in a deep pot to 325°F (160°C). Fry the potatoes in batches for 3–4 minutes until pale and slightly soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry each batch again for 2–3 minutes until golden and crisp. Drain on paper towels and season immediately.
If roasting: preheat oven to 425°F (220°C). Toss dried fries with 2–3 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp black pepper and 1 tsp sea salt (or 1/2 tsp truffle salt). Spread in a single layer on a rimmed baking sheet and roast for 20–30 minutes, flipping halfway, until golden and crispy.
Finish and season: while fries are hot, drizzle 1 tbsp truffle oil over them and toss gently to coat evenly. Sprinkle 1/4 cup finely grated Parmesan and 1 tbsp chopped fresh parsley. Taste and adjust salt (use truffle salt if desired) and pepper. Serve immediately alongside the cocktail.