Proof that cheese makes everything better.
About the cocktail
A cheese-flavoured Martini? Have we absolutely lost it? Maybe – but try this cheesy, herbaceous Parmesan Martini for yourself and try to tell us it’s not an incredible savoury delight. Unlike some of those very loosely defined ‘Martinis’ (we’re looking at you, Pornstar Martini), this is actually very close to a classic Vodka Martini – just with a couple of twists on the usual vodka and dry vermouth. The only tricky bit is remembering to start this recipe a few days ahead to let the spirits fully infuse. We’re using up that leftover parmesan rind (we all have one lurking in the fridge) to infuse the vodka with an intensely cheesy, savoury flavour, while the vermouth gets its own parsley and peppercorn infusion. When stirred over ice and garnished with a parmesan spear (or a balsamic basil leaf – but more on that in our tips below), the result retains the icy crispness of your typical Vodka Martini, with the added umami depth of parmesan and a herbal, peppery hit from the infused vermouth. It’s complex, savoury and crisp, and a cheese lover’s dream. In addition to appealing to the cheese obsessives, we can see the Parmesan Martini easily slotting into a dinner party spread that everyone can appreciate – especially if it’s Italian-themed. Martinis are often served pre-dinner alongside some snacks, so imagine the Parmesan Martini alongside little bites like pumpkin arancini, suppli or polpette (that’s little meatballs, usually in a red sauce) or thinly sliced prosciutto. Now we’re talking.
Ingredients: Parmesan vodka
250ml vodka Rind of parmesan (approx 8-10cm)
Ingredients: Parsley and peppercorn vermouth
250mL dry vermouth ⅓ cup chopped parsley stem 4 peppercorns
Ingredients: Cocktail
30mL parmesan vodka 30mL parsley and peppercorn vermouth Garnish: parmesan spear and pepper Glass: martini
Method: Parmesan vodka
Add a rind of parmesan to a jar with vodka
Leave to infuse for up to 3 days and strain, discarding the rind
Method: Parsley and peppercorn vermouth
Add dry vermouth, chopped parsley stems and peppercorns to a separate jar Leave to infuse for up to 3 days and strain, discarding the stems and pepper
Method: Cocktail
Pop your glass in the freezer to chill while you prepare the drink Add the parmesan-infused vodka, and parsley and peppercorn vermouth to a mixing glass Add cubed ice and stir until chilled and diluted Strain into your frosty glass Garnish with a parmesan spear with grind of pepper on top
Dan’s top tips
For the parmesan-infused vodka, it’s as simple as choosing your favourite vodka and adding it to a jar with a parmesan rind. We recommend leaving this infusion for up to three days, but we also suggest tasting it at various points over that time as it may hit your preferred intensity sooner. If you forget about the jar and come back to a super-strong mix, simply add a little more vodka to dilute that flavour. As for the rind, that’s the hard, waxy part from the outside of the parmesan wheel. While it’s not great to eat, it’s extremely flavoursome, which is why you can also add it to your simmering pasta sauces to extract that hidden umami (it’s excellent in a pot of minestrone, too). The infused dry vermouth is made in the same process: add your vermouth, parsley stems and peppercorns to a jar and, three days later, you’ll have an infused upgrade. In this recipe, we’ve called for a parmesan spear and a grind of pepper as the garnish, but there’s an aromatic and extra zingy alternative, if you want it. Once you’ve poured your Parmesan Martini into the glass, lay a basil leaf across the top (upside down, so the glossy side is touching the drink) and drizzle it with a couple of drops of balsamic vinegar and olive oil. A little goes a long way.
What is the difference between a Martini and the Parmesan Martini?
The difference between a traditional Martini and a Parmesan Martini is that the Parmesan Martini uses parmesan-infused vodka, and parsley and pepper-infused vermouth.
How do you make a Parmesan Martini?
To make a Parmesan Martini, you’ll need to infuse your vodka with a parmesan rind, and your vermouth with parsley stems and peppercorns. After three days, they’ll be ready to use.
- Does the Parmesan Martini actually taste like cheese?
Yes! Infusing a parmesan rind in vodka leaves a suble, savoury, cheesy flavour that is moreish and delicious.
