Negroni Envelhecido Com Trufa Recipe

Time10m

Serves1

Gin Beefeater 24, Vermute Martini Rubino, Campari e trufa

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Ingredients

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1
Chill glass
Place an old-fashioned glass in the freezer or fill it with ice and water to chill while preparing the cocktail.
2
Combine spirits
In a mixing glass, add 60 ml Gin Beefeater 24, 30 ml Vermute Martini Rubino and 30 ml Campari.
3
Add ice and stir
Fill the mixing glass with plenty of ice. Stir gently but steadily for 30–45 seconds (about 20–30 full strokes) until the mixture is well chilled, slightly diluted, and clear.
4
Prepare serving glass
Discard the ice/water from the chilled old-fashioned glass. Place one large ice cube or sphere into the glass.
5
Strain
Double-strain the stirred cocktail into the prepared glass over the large ice cube using a julep or Hawthorne strainer (and a fine mesh if desired) to remove small shards of ice.

6
Truffle oil mist
Using a spoon, gently drizzle or float 1/2 teaspoon of white truffle oil on the surface of the drink. For a subtler aroma, place the oil on the surface of the ice cube so it warms slowly and releases aroma; for a more immediate aroma, briefly waft the oil over the glass (do not overpower — truffle oil should be delicate).
7
Zest and express
Hold the orange peel over the glass and give it a firm squeeze to express oils onto the cocktail surface, then run the peel’s outer side around the rim and drop it into the drink or discard, per preference.
8
Truffle shave garnish
Using a truffle shaver or very sharp knife, shave a few thin slices of fresh black truffle (a few small slivers — enough for aroma, not to overpower) directly over the drink so the shavings land on the surface and the ice. The heat from the drink/ice will release the truffle aroma.
9
Serve
Give the drink to the guest immediately so they can enjoy the pronounced truffle aroma on first sip. Recommend stirring once during the drink to redistribute aromatics if desired.