This cocktail was created by the incredible Matthew Biancaniello (matthewbiancanello.com), cocktail chef and author of Eat Your Drink: “After one of my regulars told me about a white truffle milkshake he had at a seminar with Grant Anchatz, I knew I wanted to make an eggnog with the $4,000-a-pound mushroom.”
Ingredients
- 2 ounces Park Cognac
- 2 ounces white truffle infused cream
- 1 ounce honey syrup
- 1 whole egg
- Garnish: dark chocolate and white truffle shavings
Preparation
To infuse cream with white truffle cut a small truffle in half and place it in a pint of fresh cream for 5 days.
For the honey syrup mix 3 cups of honey with 1 cup of boiling water. Stir until honey is completely dissolved into the water and let it cool.
Put everything in a shaker without ice and shake for 10 seconds, then add ice and shake and double strain into a glass without ice and shave dark chocolate and white truffle on top.
