INGREDIENTS
• 2 OUNCES LARCENY BOURBON
• ½ OUNCE COINTREAU
• 2 OUNCES FRESH SWEET-AND-SOUR MIX
• 1 EGG
• TRUFFLE OIL (ENOUGH TO SUBMERGE
THREE COTTON BALLS)
• 1 DASH ANGOSTURA BITTERS
• ICE
• 1 LEMON WHEEL FOR GARNISH
PREPARATION
• PLACE EGG IN SEALABLE CONTAINER
(HUEBNER RECOMMENDS A ZIP-CLOSE
BAG) WITH THREE COTTON BALLS
DIPPED IN TRUFFLE OIL.
• KEEP EGG AND TRUFFLE OIL COTTON
BALL COMBINATION REFRIGERATED
FOR THREE DAYS. OIL WILL PENETRATE
THROUGH SHELL AND LEAVE AN
ESSENCE OF TRUFFLE OIL.
• SEPARATE TRUFFLE-INFUSED EGG
WHITE FROM YOLK AND DRY SHAKE
(WITH NO ICE) FOR 20 SECONDS.
• ADD BOURBON, COINTREAU, SWEET-
AND-SOUR MIX AND ICE.
• SHAKE 10 SECONDS AND THEN STRAIN
INTO COUPE GLASS.
• GARNISH WITH ANGOSTURA BITTERS
AND LEMON WHEEL.
C O C K T A I L R E C I P E
THE
TRUFFLE SOUR
THAT'S THE SPIRIT
APRIL 2017 23