MICK JAGGERY

• DESCRIPTION

  A rich concoction that uses brown butter to calm the spices from the High Rye while still highlighting the smoke elements in the Scotch. Black Truffle is added as a final touch to accentuate the savory side of the High Rye.

• RECIPE

  2 oz Brown Butter Washed High Rye

  0.25 oz Smoked Jaggery Syrup

  1 dash Angostura Bitters

• PREPARATION

  Add all ingredients to a mixing glass and stir lightly, just to chill. Pour over a large chunk of ice and garnish with a manicured orange peel and black truffle tincture.

• GLASSWARE

  Rocks Glass

• GARNISH

  Manicured orange peel, expressed over top and then placed on the glass & 2 drops Black Truffle Tincture.

• ICE

  Large Chunk

• SMOKED JAGGERY SYRUP

  500g Bourbon Barrel Smoked Sugar (Rare Tea Cellars)

  500g Jaggery (Rare Tea Cellars)

  500g Water

  10g Lapsang Tea

  Combine the two sugars and water in a pot and heat gently. Stir frequently to dissolve sugars. Once the sugars are dissolved. Add Lapsang Tea and let steep for 3-5 minutes and then immediately strain. Reserve Syrup.

• BLACK TRUFFLE TINCTURE

  250mL Black Truffle Oil (purchased from Gourmet Attitude)

  1 Bottle (750mL) Gem Clear

  truffle scraps (optional)

  Add together the Black Truffle Oil and Gem Clear and sous vide for 1 hour at 65C. Let cool and the place bag upright (or hang from a shelf) in a cold space - Freezer is ideal. Once the fats from the oil are solidified, cut a small hole in the bottom of the bag and let the liquid flow out (catch this portion in a container because it is what you want to keep). Take care to only catch the liquid and not the fat cap. Discard the bag and the oil fats and reserve the liquid.

  **If you have Black Truffle scraps to spare, you can add some of this to the bag when cooking for more intense flavors.