JCB Truffle-Infused Vodka JCB’s Socks
Created by Nick Mallon – Selland Family Restaurants, Ella, Sacramento, CA Ingredients
Ingredients
- • 2 oz JCB Truffle Vodka
- • 1 oz Raymond Vineyards 2016 Sommelier Selection reduction (see instructions)
- • 0.5oz fresh lemon juice
- • Barspoon of black pepper and ginger purée (see instructions)
Instructions
Sommelier Selection reduction: Simmer 1oz of the Raymond Vineyards 2016 Sommelier Selection in a pot with a touch of simple syrup and cracked black peppercorns and reduce.
Black pepper and ginger purée: Purée a generous amount of shredded ginger with 1 T of ground black pepper, then soak in simple syrup overnight. Strain.
Add all the above ingredients over ice in a cocktail shaker. Shake vigorously. Double strain into an all-purpose wine glass over ice, and add a splash of soda water on top. Garnish with 1 slice of a Perigord Truffle.
