A Classic Fifth Element Martini Recipe

Chill glass

Place a martini or coupe glass in the freezer (or fill with ice water) while you prepare the cocktail to ensure it’s well chilled.

Combine ingredients

Into a cocktail shaker add 3 oz vodka, 0.5 oz dry vermouth, 0.25 oz elderflower liqueur (or orange liqueur), 0.25 oz fresh lime juice, and 0.25 tsp simple syrup. Add 6 ice cubes.

Shake and strain

Seal the shaker and shake vigorously for 10–15 seconds until very cold and the shaker is frosty. Discard ice/water from the chilled glass and double-strain the cocktail into the glass using a cocktail strainer (or fine mesh) to catch ice shards.

Garnish and serve

Express a lime twist over the drink to release oils, rim the glass with it and drop it in or float a lime wheel. Optionally add an edible flower or small basil leaf for a colorful 'Fifth Element' flourish. Serve immediately.

Roast the garlic

Preheat oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves, drizzle with a teaspoon of oil, wrap in foil and roast for 35–40 minutes until soft and caramelized. Let cool slightly, then squeeze out the softened cloves and mash into a paste. Set aside.

Prepare fries (cutting and soaking)

Wash and peel (optional) the 3 medium russet potatoes. Cut into hand-cut fries about 1/3 to 1/2 inch thick. Submerge cut fries in cold water for 20–30 minutes to remove excess starch. Drain and pat completely dry with towels.

First fry (blanch)

In a heavy pot or deep fryer, heat 1.5 cups neutral oil to 325°F (160°C). Fry the potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) after all batches are blanched.

Second fry (crisp)

Fry potatoes a second time in the hot oil at 375°F for 2–3 minutes until golden and crisp. Drain on a rack or paper towels and immediately season with 1 tsp kosher salt and 1/2 tsp black pepper. Keep warm in a low oven (200°F/95°C) while finishing other components.

Cook lamb

While fries are frying, heat a skillet over medium-high heat. Add 1 tablespoon butter. When foaming subsides, add the 10 oz ground lamb and cook, breaking up with a spoon, until browned and cooked through (~6–8 minutes). Add the finely chopped shallot and cook 2 minutes until softened. Add the roasted garlic paste (from earlier) and stir to combine.

Make lamb gravy

Sprinkle 1 tsp flour over the cooked lamb and stir for 30–45 seconds to remove raw flour taste. Pour in 3/4 cup beef or lamb stock slowly while stirring to avoid lumps. Add 1/2 tsp soy sauce, 1/2 tsp brown sugar, and 1/4 tsp freshly ground black pepper. Simmer gently for 3–5 minutes until slightly thickened. Taste and adjust seasoning with salt if needed. Finish with a squeeze of lime juice (about 1/2 of the lime) and a little lime zest to brighten the gravy. Keep warm on low.

Assemble poutine

Place a generous portion of fries on a serving plate. Scatter 1.5 cups cheese curds evenly over the fries. Spoon the hot lamb and gravy mixture over the fries and curds so the heat begins to soften the curds. Drizzle 2 tablespoons chili oil over the top in a few places for heat and gloss.

Finish with herbs and lime

Sprinkle 1/4 cup chopped fresh cilantro over the assembled poutine and finish with remaining lime juice (if any) or an extra squeeze to taste. Serve immediately while fries are crisp and curds are melty.