TRUFFLE SALT & VINEGAR MARTINI
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
• 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.