Fifth Element Martini Recipe

Chill Glass

Place a martini coupe or chilled cocktail glass in the freezer for at least 10 minutes, or fill it with ice water while you prepare the cocktail.

Mix Cocktail

Fill a mixing glass or cocktail shaker with plenty of ice. Add 2.5 oz gin (or vodka), 0.5 oz dry vermouth, 0.5 oz elderflower liqueur, 0.25 oz fresh lime juice, 0.25 oz simple syrup, and 2 dashes orange bitters. Stir (if using gin) for 20–30 seconds until well chilled and slightly diluted. If using vodka and you prefer, shake briefly to chill and aerate (about 10 seconds).

Strain & Garnish

Discard the ice or water from the chilled glass. Fine-strain the cocktail into the glass. Express a lime twist over the surface to release oils, rub the rim lightly with the twist, and drop it in as garnish. Optionally float an edible flower or a piece of candied ginger for an aesthetic Fifth Element touch.

Prepare Potatoes

Cut the scrubbed russet potatoes into 1/3–1/2 inch thick sticks. Soak the cut fries in cold water for at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and dry completely with clean kitchen towels or paper towels.

First Fry (Blanch)

Heat neutral oil in a deep pot or fryer to 300°F (150°C). Fry the potatoes in batches for 4–6 minutes until softened but not browned. Remove and drain on a rack or paper towel-lined tray. Let cool for 10–15 minutes.

Second Fry (Crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden and crisp, about 2–4 minutes. Drain on a rack or paper towels. While hot, season with 1 tsp sea salt and 1/2 tsp black pepper, tossing gently to coat.

Roast Garlic

Preheat oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Toss the garlic head with 1 tbsp olive oil and 1/4 tsp salt, wrap in foil, and roast for 30–35 minutes until soft and caramelized. Let cool slightly, then squeeze out the roasted garlic cloves and mash into a paste.

Toss Curds

Place 2 cups fresh cheese curds in a bowl and gently fold in the roasted garlic paste so the curds pick up the roasted garlic flavor. Keep covered at room temperature briefly until assembly; do not heat the curds too much or they will melt away—poutine traditionally uses cool curds that soften but retain texture under hot gravy.

Brown Aromatics & Lamb

In a medium skillet or saucepan, melt 1 tbsp butter over medium heat. Add the chopped onion, carrot, and celery and cook until softened, about 4–5 minutes. Add minced garlic and cook 30 seconds more. Increase heat to medium-high and add 1 lb ground lamb. Cook, breaking up the meat, until browned and no longer pink, about 6–8 minutes. Drain excess fat if the pan has too much.

Build Ragout

Stir in 1 tbsp tomato paste and cook 1 minute. Add 1/2 cup red wine to deglaze the pan, scraping up browned bits; simmer 2–3 minutes to reduce slightly. Add 1 cup beef or lamb stock and 1 tsp fresh thyme (or 1 tsp dried), then reduce heat to low and simmer gently for 10–12 minutes until slightly thickened. Season with 1 tsp salt and 1/2 tsp black pepper to taste. If mixture is too thin, simmer a few minutes longer; if too thick, add a splash more stock.

Make Chili Oil

Warm 1/2 cup neutral oil in a small saucepan over low heat until shimmering but not smoking. Remove from heat and carefully stir in 1 tsp red pepper flakes and 1/4 tsp smoked paprika. Let infuse for 10 minutes, then strain if desired or keep the flakes for texture. Allow to cool to warm.

Assemble Poutine

Place a generous layer of hot fries on each serving plate or shallow bowl. Scatter the roasted garlic cheese curds over the fries. Spoon hot lamb ragout over the fries and curds so the heat softens the curds. Drizzle 1–2 tablespoons of the chili oil over each portion to taste. Sprinkle chopped cilantro and a small pinch of flaky sea salt if using. Serve immediately with lime wedges on the side for squeezing over the finished poutine.