The challenge was to create an eye-catching cocktail for social media using @Bordiga Vermouth di Torino Bianco as the main ingredient for the first round, where I came up with this elegant and savory cocktail called Occitan & Mountaineers, a rich blend of flavor and texture that got me access to the second round of the competition.
Do It Yourself
MISE EN PLACE
Glass: Nick & Nora (4oz)
Ice: Clear chunks
Garnish: 4 Drops White Truffle Oil Olive (Partanna)
Method: Stirred
SPEC
10 Drops Sakura Bitters (The Japanese Bitters)
1.5oz Vermouth Di Torino Bianco (Bordiga)
1.5oz Mushrooms Blend Fat Washed Cacao Liqueur
Add the ingredients on mixing glass, fill with ice and stir about 30 sec. Strain in chilled glass and garnish.
MUSHROOMS BLEND FAT WASHED CACAO LIQUEUR
3 Tsp White Truffle Oil Olive
25g Chopped Blue Oyster Mushrooms
25g Chopped Yellow Oyster Mushrooms
25g Chopped Maitake Mushrooms
60g Unsalted Butter
300g Giffard Crème de Cacao (White)
Heat a sauce pan over medium heat
Add 1 Tsp of Truffle Oil to moisten the surface
Add the mushrooms and 2 Tsp Truffle Oil on top and cook until they turn slightly brown and are soft
Add the butter and let it melt
Reduce heat to low and simmer about 10 minutes
Strain the liquid from solids (save solids)
In a mason jar, pour the infused butter (about 30g) then the Cacao Liqueur.
Label, date and time.
Let it site for 4 hours at room temperature (turning up and down as butter settles on top). Then add to the freezer 8hrs or overnight.
Coffee filter strain
*Excess Mushrooms can be use for tacos or air frying for a healthy chips snack.
About #LastStopBordiga Cocktail Competition
Oliver McCrum, an importer of fine Italian wines and spirits, in partnership with Bordiga, an Italian distillery with over 200 years of history, hosts #LastStopBordiga, a US national competition.
Check out Pietro's Choice the NYC winner of #LastStopBordiga 2024.
