Hyperion Recipe

Prepare and chill glass

If desired, chill a coupe or rocks glass in the freezer for a few minutes or fill with ice water while you build the cocktail.

Add 2 oz bonded bourbon, 0.5 oz Douglas fir eau de vie, 0.75 oz fresh lime juice, 0.5 oz crème de cassis, and 0.25 oz simple syrup (optional) into a cocktail shaker.

Fill the shaker with ice (about 4–6 cubes). Secure the lid and shake vigorously for 12–16 seconds until the shaker is well chilled and slightly frosted. This both chills and dilutes the drink to proper balance.

Discard ice/water from the chilled glass if you used it. Fine-strain the cocktail into the chilled coupe or over a large ice cube in a rocks glass, depending on preference (coupe for neat, rocks for slower sipping). Use a fine mesh strainer if you want to remove tiny ice shards and fruit pulp for a smoother texture.

Carefully add 2 drops of truffle oil onto the surface of the finished cocktail. Float them rather than stirring; the aroma is the intent. If the truffle oil tends to clump, place the drops on the center of the drink and allow them to disperse gently.

Express a lime twist over the drink (if using) to release oils and rub it on the rim, or place a lime wheel on the glass. Optionally garnish with a single edible fir tip or a small sprig to echo the Douglas fir eau de vie.

Serve immediately and advise sippers to take a moment to smell the truffle and fir notes before sipping—those aromatics are key to the experience.