Drink DuJour: The Bourgeois Pig

by Natasha Wolff | April 8, 2016 1:50 pm

The Rickey, a lavish craft cocktail lounge inside the Dream Midtown, takes it names from a classic cocktail—a mixture of bourbon[1], fresh lime juice and seltzer—adored by infamous lobbyist Colonel Joe Rickey (his drink of choice for celebrating deals with high-profile politicians). So it’s no surprise that it’s served in four variations on the menu. Another brew with a similarly unique history is The Bourgeois Pig.

“Back in the day, truffles were originally hunted by pigs instead of dogs,” explains mixologist Johnny Swet. “While hunting for truffles, the pigs would often eat them, and at $300 per pound that’s pretty bourgeois, no?”

Filled with delicate, premium flavors, The Bourgeois Pig is a definite crowd-pleaser, one that Colonel Rickey would surely take a fancy to. Its bold tableside presentation runs $50 per glass.  

THE BOURGEOIS PIG 

2 oz. Belvedere Vodka
1 oz. Black truffle oil
1 oz. Black truffle fat-washed vodka
¼ oz. Dolin Dry Vermouth
Black truffle for garnish 

To make the Black truffle fat-washed vodka, mix 1 oz. of black truffle oil to a quart of Belvedere Vodka. Shake hard and freeze overnight. Fine strain and discard the frozen “fat” particles and store in the fridge.

In a tin, muddle three thin slices of black truffle with the vermouth. Add the black truffle fat-washed vodka and the Belvedere Vodka. Add ice, shake hardand strain into a martini glass. Garnish with two shaved slices of fresh black truffle along with a flamed rosemary.

Source URL: https://dujour.com/life/the-bourgeois-pig-cocktail-recipe/