A SYMBOL OF HOSPITALITY AND CELEBRATION
The Baklava Cocktail
A liquid homage to Mediterranean afternoons, where we highlight Greek Brandy, a spirit seldom found and used in bars as the backbone of this swizzled treat. The star? A homemade baklava orgeat, infusing each sip with the essence of this iconic dessert. This drink evokes the nostalgia of buttery, flaky baklava, layered with honeyed sweetness and a nutty crunch, reminiscent of pistachio-rich treats from a quaint Greek bakery.
THE COMPONENTS
BAKLAVA ORGEAT
A heartwarming blend of toasted spices and pistachios, married with honey to create a luscious, nutty syrup.
INGREDIENTS + METHOD:
+ 2 g Whole Cloves
+ 4 g Crushed Cardamom Pods
+ 10 g Cinnamon Sticks
+ 800 g Water
+ 400 g Pistachios (shelled and unsalted)
+ 0.5 liter Honey
+ 1 oz OFTD (Overproof Rum)
+ 0.375 oz Orange Blossom Water
+ 0.5 tsp Almond Extract
To create the Baklava Orgeat, start by toasting cloves, cardamom, and cinnamon until fragrant. Add water to the spices, bring to a boil, then simmer for 10 minutes and strain.
Separately, toast pistachios in the oven for 10 minutes at 350°F.
Blend these warm pistachios with your spiced water, then strain through a nut bag to remove any solids.
For the final syrup, whisk honey into this pistachio-spice liquid, adding OFTD, Orange Blossom Water, and almond extract for enhanced flavor.
The final step is to mix this syrup with an equal part of pistachio milk, resulting in a rich, nutty Baklava Orgeat that's perfect for the cocktail.
BAKLAVA CHIPS FOR GARNISH
Crispy, sweetened filo dough, layered with a cinnamon honey butter and pistachio-sugar crumble, baked to perfection.
INGREDIENTS + METHOD:
+ Butter
+ Honey
+ Cinnamon
+ Salt
+ Orange blossom water
+ Phyllo dough
+ Pistachios
+ Sugar
To create Baklava Crisps, begin by melting butter in a saucepan and adding honey, a pinch of cinnamon, a touch of salt, and a teaspoon of orange blossom water. Stir the mixture well. Allow frozen phyllo dough to come to room temperature for easier handling.
Next, in a blender, combine pistachios and sugar until they form a fine crumble. Preheat your oven to 350°F and line a baking sheet with parchment paper.
Take one sheet of phyllo dough and place it on the parchment. Lightly brush it with the cinnamon honey butter using a silicone brush. Sprinkle a thin layer of the pistachio-sugar crumble over the buttered phyllo. Repeat this process by layering another sheet of phyllo on top, pressing gently, and repeating the butter and pistachio-sugar layers. Continue layering until you achieve the desired number of layers.
Top the layered phyllo with a sheet of parchment and another baking sheet to keep it flat. Bake for 10 minutes, then let it cool for an additional 10 minutes with the top sheet pan still in place. After cooling, brush a sparse, thin layer of cinnamon honey butter over the top and lightly sprinkle it with the pistachio-sugar crumble.
To create the desired baklava-like shapes, cut the crisps into diagonal pieces. Store these crisp delicacies in a sealed container, separating each layer with parchment, until you're ready to garnish your cocktail.
Craft your own Baklava cocktail and share the results! Tag us @standbydetroit or join us at Standby in Detroit, MI for the Baker's Dozen pop-up, now running from NYE to February 29th.