The Espresso di Parmigiano Cocktail at Folklore, Chicago
The Unique Fusion of Folklore Chicago’s Espresso di Parmigiano.
Folklore Chicago is recognized for its unique blend of Argentine cuisine and Mediterranean influences. The restaurant’s vision centers around Argentina’s rich culinary heritage, particularly its beef. According to owner Jenny Di Sapio, they’ve incorporated a lot of Mediterranean flavors into their dishes because of the Italians, which have had a significant impact on Argentina’s culture. The menu features a variety of decadent pasta dishes and fresh flavors, while maintaining a less spicy profile. Di Sapio expresses pride in the cocktail menu, which showcases flavors and textures from Mexico, Central, and South America.
Cue the Espresso di Parmigiano, one of mixologist Ivan Garcia’s unique signature cocktail creations (Yes, essentially an elevated Espresso Martini with cheese).
“I’m always on the lookout for new ideas to elevate my cocktails, adding my own unique twist to make them interesting and delicious.”
Garcia’s combination of Tito’s Vodka, miso caramel, and a parmesan float was inspired by his love for unique flavors. “A fresh shot of espresso brings in clean, peppery notes alongside the grilled corn sweetness of Tito’s vodka – plus, it’s gluten-free!” He emphasizes the savory, salty touch of white miso and caramel, which creates a lovely umami flavor. The use of Vermouth Antica Formula adds a balance of bittersweet with notes of vanilla and cocoa, while the shave of Parmesan cheese provides a contrasting texture. While some might find it unconventional or not their “cup of tea,” Garcia reassures that those who enjoy a sweet and savory combination, along with cheese, will appreciate the experience.
“We’ve received very positive feedback from guests who order the cocktail. People seem to always be surprised how delicious it is, and how all the flavors (even the cheese) complement one another.”
When discussing the challenges of crafting such a distinctive cocktail, Garcia admits, “My biggest challenges were being open to trying new things and experimenting with measurements!” He likens the process to cooking, where countless variations exist. “I kept exploring different flavors until I found a perfect, delicious recipe that truly spoke to me.” For bartenders aspiring to create similar cocktails, Garcia offers valuable advice: “Experimentation and a genuine care for your craft are essential.” He expresses his passion for both cooking and cocktail crafting, stating, “It’s an art form and a way of life, bringing joy as I share my creations with family, friends, and customers alike.” He encourages bartenders to pour their hearts into it with care and finesse.
Garcia also sees the integration of savory ingredients like parmesan as part of a larger trend in modern mixology. “Blue cheese olives have been a classic in cocktails for ages, so, why not add a touch of Parmigiano to your coffee cocktail? In Italy, they enjoy vanilla ice cream drizzled with balsamic vinegar, and it’s surprisingly delicious!” Garcia emphasizes remaining open-minded to flavor combinations. “It reminds me of that scene with Meredith from The Office. She says, ‘No you can’t get drunk on Kahlua; it’s just coffee!’ It’s all about being open to trying new things.”
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