This week’s drink (a day later than usual due to the bank holiday) is a twist on a Palmetto recipe, using the amazing Rumbullion! XO rum along with a couple of superb vermouths, and Bitter Bastards Black Truffle Bitters. The Black truffle notes add a superb, almost ethereal balance to the drink that makes it probably my favourite creation of the last few months.
It’s a simple drink to make, which I’m sure will be welcome after last week’s (and next week’s) more prep-heavy drinks.
You’ll be needing these…
List of Ingredients
- 40ml Rumbullion! XO 15 Years Old
- 20ml Martini Gran Lusso
- 20ml Sacred Spiced English Vermouth
- 3 full pipettes Bitter Bastards Black Truffle Bitters – Tuber Melanosporum Vittadini
- Orange Peel
So, to business then. First up – 40ml of the really rather excellent Rumbullion! XO 15yo.
Followed by 20ml Martini Gran Lusso.
And 20ml Sacred Vermouth. These balance each other perfectly, and this drink is all about balance.
Finally, 3 full pipettes of Black Truffle Bitters from the Bitter Bastards range.
This is a full pipette, FTAOD…
Sling into a stirring glass along with a couple of handfuls of ice, and stir for 30 seconds or so.
Now strain into a martini glass.
Finally, express an orange twist over the glass, and discard.
The Spiced Black Truffle Palmetto. A solid 10.
You can find all the ingredients we’ll be using next week on #MasterofCocktails just below, as well as the prep mentioned above (nothing too strenuous):
Next week, you’ll be needing these…
Caviar, Sugar Syrup, Diplomático Reserva Exclusiva, a Lime and some Bananas (see below)…
What you’ll actually be (ideally) needing is a big old whunk of dehydrated banana. Ideally, you’ll want an Andrew James food dehydrator for this, but an oven set to 55c would do…
Top tip – run the slices (taken longitudinally) through a bowl of lemon juice before you dehydrate them. It’ll look prettier that way.