2 oz Sabatino Black Truffle Butter fat washed bourbon*
3⁄4 oz demerara simple syrup (1:1)
3 drops vanilla bitters (Bob’s recommended)
- Stir all the ingredients with ice, then strain into a rocks glass over a large ice cube.
GARNISH: Sabatino Sliced Black Summer Truffles in EVOO, or fresh truffle slices.
*How to fat wash with Butter: For every 1 liter of bourbon, you will need 8 oz of Sabatino Truffle Butter. Let the butter come to room temperature then spread the butter on to 2 deep lip sheet pans. The more surface area the better, which is why sheet pans are ideal. If this is for large volume, use a Cambro and make sure to cover all the sides to maximize the flavor infusion. Carefully pour the bourbon onto the buttered sheet pans and refrigerate for at least 48 hours. The longer you infuse the bourbon, the more intense the truffle flavor. When ready, fine strain into a clean container and enjoy.