Truffle in Paradise
Recipe by Timothy Baer
- 1 1/2 oz. lustau brandy soles Reserva
- 1 oz. Orange Clove Syrup (Made from orange peel, sugar, water and clove simmered and reduced)
- 3/4 oz. Lemon Juice
- Scoop of Apricot Sorbet
- 1/2 oz. Pedro Ximenez Reduction
- Topped with sliced roasted apricot and one summer black truffle slice.
Preparation: Mix brandy, orange syrup and lemon juice shake and pour over sorbet. Drizzle warm pedro ximenez reducation over sorbet and garnish. Serve with demitasse spoon.
Garnish: Roasted Apricot and Truffle Slice
Glassware: Deep Stem Sour
My inspiration for this cocktail comes from a few of my favorite parings. Apricots with truffle and either a bright sour or Pedro Ximenez sherry. So why not have it all I say. Much like the beef wellington at Hells Kitchen. Which was created from all the favorite dishes of general Wellesley, this cocktail is my wellington.