Truffle Metaxa Recipe

Make honey syrup (if not prepared)

Combine 2 parts good-quality honey with 1 part hot water. Stir until fully combined and slightly cooled. Chill before using. For a single cocktail you can prepare roughly 1 fl oz (adjust proportionally).

Add Metaxa 12*, Bulleit Bourbon, Ottos Athens vermouth, Antica Formula, Campari and honey syrup into a mixing glass filled with large ice.

Add one dash of truffle oil to the mixing glass. Truffle oil is potent — one dash is enough to provide aroma without overpowering the drink.

Stir the mixture gently for 30–40 seconds until well chilled and properly diluted (targeting about 20–25% dilution for a stirred digestif-style cocktail).

Strain the cocktail through a fine mesh strainer into a chilled coupe or Nick & Nora glass (or an old-fashioned glass over a single large ice cube if preferred).

Express the orange peel over the surface of the cocktail to release oils, rim the glass lightly with the peel, then drop it in as garnish.

If using fresh truffle, very lightly shave a small amount (about 1/4 teaspoon) over the drink. The shaving should be minimal — it provides an ephemeral truffle aroma and a luxurious visual note.

Serve immediately as a digestif. Advise guests to take a small inhale of the truffle-scented orange surface before sipping to appreciate the layered aromatics.