TRUFFLE SALT & VINEGAR MARTINI

INGREDIENTS

2 oz. Sabatino White Truffle Infused Olive Oil infused vodka*

1 oz pickle brine

3⁄4 oz dry vermouth

2 dashes celery bitters

1 pinch of Sabatino Truffle Salt

DIRECTIONS

• Stir all the ingredients with ice, then strain into glass.
• Serve chilled, up.

GARNISH: olives stuffed with Sabatino Black Summer Truffle Peelings.

GLASSWARE: Nick & Nora.

*How to fat wash with Olive Oil: For 750 ml of vodka you will need 4 oz of Sabatino White Truffle Infused Olive Oil. You’ll want a container with a fitted lid. Pour the vodka & truffle oil into the container, give it a good shake to integrate the liquids. Let this sit room temperature for 4 – 5 hours before freezing it overnight. The next day, the fat would have solidified on top of the spirit. Using a knife, make a hole through the congealed fat and pour the spirit through a fine strainer lined with a cheesecloth. If required, fine strain again through a coffee filter to remove any left over solids. You can store the infused vodka in an airtight container in the refrigerator for up to 2 weeks.