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The Truffle with Vlad

By Andrew Mae, The Bar

Photograph: Daniel Boud

Ingredients

•15ml white truffle fat-washed Belvedere vodka

•40ml Belvedere Vodka 

•5ml Laphroaig 10yo 

•Miniature truss tomatoes, frozen

•Thin sliced cucumber 

•A slice of jamón serrano 

•Cracked pepper

•Chilli-stuffed olives

•180ml house Bloody Mary mix: Berri tomato juice,

dried rosemary, dried basil,

jalapeños, Worcestershire sauce, Tabasco sauce,

cayenne pepper,

horseradish sauce,

salt, cracked pepper,

lemon juice

 

Method

Combine Laphroaig 10yo, white truffle Belvedere and Belvedere vodka in a shaker with Bloody Mary Mix and perform a dry shake (no ice). Place frozen miniature truss tomatoes into the base of a rocks glass and pour contents of shaker over them without straining. Crisp the jamón serrano on a hot plate using a blowtorch and place on a skewer with cucumber and chilli-stuffed olive. Balance skewer on the rim of the glass and crack pepper over the top to complete the garnish.

Meet the bartender

Andrew Mae, The Bar

Andrew Mae sees his bartending job as the latest in a line of creative pursuits, including his studies in architecture. “Mixing cocktails is a great form of expression. Like architecture, it’s a balance of science and beauty.” For the Hotel Bars Cocktail Competition, Mae built a Bloody Mary variant called the Truffle with Vlad. “Adding truffle-infused vodka and the smoky characteristic of Laphroaig 10yo Scotch Whisky helps to mellow the spice and enrich the flavour. Bloody Marys are best served ice cold; however they are often ruined by dilution from the ice. I solved this by freezing miniature truss tomatoes and using them as ice cubes. By the time you’ve finished the drink the tomato is defrosted and has soaked up the flavours, making it delicious to eat.” Our judges heartily agreed.

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By: Time Out editors

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