It takes an original thinker to look at a bottle of truffle oil and say, “Hey, that would be good in a cocktail,” but that’s how creativity works in the unafraid-to-fail mind of Christiaan Röllich. Recently installed behind the stick at Jade Bar, the hotshot farm-to-table cocktail book author saw a bottle of the stuff on a shelf and immediately went to work, using a fat-wash technique to fuse the oil with reposado tequila and tease out the mushroom-like truffle aroma. Tequila-truffle infusion in hand, Röllich then devised this ambrosial, pale gold libation with notes of citrus, mushroom and sweet apple.
The recipe requires skill and diligence, but the results are spectacular. Combine 1 ½ oz. truffle-washed reposado tequila*, 1 oz. yuzu juice (available at Asian markets), ¾ oz. fresh apple juice and ¾ oz. ginger syrup** in a Boston shaker, then fill to the rim with ice cubes. Cover and shake hard for seven seconds. Strain over ice into an old-fashioned glass and garnish with fanned apple slices – and let the truffle-hunting begin.
*Combine 2 cups reposado tequila and 1 tablespoon white truffle oil in a lidded wide-mouth container. Shake a few times and freeze for 24 hours. Scoop off the solidified oil, then gently strain the liquid through cheese cloth.
**Boil 1 ½ cups sugar and ¾ cups water in a saucepan. When the syrup has cooled, transfer it to a blender, adding 2 oz. fresh ginger. Blend until pulverized, strain the mixture to remove solids.
Sanctuary Camelback Mountain Resort & Spa
5700 E. McDonald Dr., Paradise Valley