Folklore, an Argentine eatery in the Wicker Park neighborhood of Chicago, has an extensive bar program, helmed by mixologist Ivan Garcia. “Experimentation and a genuine care for your craft are essential. I absolutely love cooking and crafting cocktails, always striving to learn and innovate,” he says.
For Garcia, it’s an art form and a way of life, “bringing joy as I share my creations with family, friends, and customers alike. When you’re passionate about something, pour your heart into it with care and finesse!”
One of Garcia’s unique creations is his Espresso di Parmigiano, a sweet and savory take on the classic Espresso Martini. “I’m always on the lookout for new ideas to elevate my cocktails, adding my own unique twist to make them interesting and delicious.”
For example, “I love incorporating a fresh shot of espresso, which brings in clean, peppery notes alongside the grilled corn sweetness of vodka! The savory, salty touch of white miso and a hint of caramel create a delightful umami flavor,” Garcia says.
“I also enjoy using Carpano Antica Formula vermouth for its perfect balance of bittersweetness, with notes of vanilla, cocoa, spices, and citrus. To top it off, a delicate shave of creamy, salty Parmesan cheese adds the ideal texture and a hint of bittersweetness, reminiscent of the beautiful flavors found in Asian and Italian cuisine.”
Espresso di Parmigiano
Ingredients
- ¼ oz. Sweet vermouth
- 1 oz. Espresso
- 1 oz. Miso syrup
- 2 oz. Vodka
- Grated parmesan for garnish
Instructions
- Add vermouth, espresso, miso syrup and vodka to a shaker.
- Shake until combined.
- Strain into a stemmed vodka glass, or similar glass.
- Top with grated parmesan cheese.
