Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
By Bruno Loubet & Tony Conigliaro
This savoury twist on a classic martini is just right with porcini croquettes.
1 litre gin
1 black summer truffle, finely sliced
2 thin slices Urbani black summer truffle in truffle juice*
350ml dry vermouth
1. For the truffle vermouth, finely chop the truffle and add directly to the dry vermouth. Pour into a cool, sterilised bottle and store in the fridge to infuse for at least 6 hours (or up to 2 weeks ahead).
2. For each serving, strain 15ml vermouth into a cocktail shaker filled with ice cubes. Add 50ml gin and stir. Strain into a chilled coupette glass and garnish with a slice of truffle.
This recipe first appeared in Waitrose Food magazine. myWaitrose members can download the Waitrose Food app edition for FREE. Find out more.
This recipe was first published in November 2015.