Greytest Gift

Coffee-Infused Grey Goose Vodka, Camembert-Washed Vermouth, Coconut-Black Truffle Cream, Amaro Montenegro, Benedictine, Pistachio Oil

Bartender Justin Lavenue of The Roosevelt Room | Austin
Yield: 1 cocktail

---

Adapted by StarChefs | January 2018

INGREDIENTS

Coffee-infused Vodka:
1 liter Grey Goose vodka
150 grams ground Wild Gift Troublemaker coffee bean, coarsely ground

Camembert-washed Vermouth:
750 milliliters Martini & Rossi bianco vermouth
8 ounces camembert , melted

Coconut-Black Truffle Cream:
2 cups heavy whipping cream
8 ounces Coco López cream of coconut
4 ounces sugar
1 teaspoon salt
¼ ounces black truffle oil
1 cup cornstarch

To Assemble and Serve:
¼ ounce Amaro Montenegro
¼ ounce Benedictine
2 dashes cassia tincture
1 dash Himalayan salt tincture (1:10)
Lemon peel
6 drops pistachio oil
Ground cinnamon

METHOD

For the Coffee-infused Vodka:
In a nonreactive container, combine vodka and coffee. Cover and infuse at room temperature for 15 minutes. Strain through a chinois lined with a coffee fillter. Bottle and reserve

For the Camembert-washed Vermouth:
In a nonreactive container, combine vermouth and melted Camembert. Cover and infuse at room temperature for 24 hours. Transfer to freezer. After 24 hours, strain through a 100-micron filter bag. Bottle and reserve.  

For the Coconut-Black Truffle Cream:
In a pot over low heat, combine all ingredients and simmer 5 minutes, stirring constantly; cool. Transfer to a squeeze bottle and refrigerate

To Assemble and Serve:
In a mixing glass, combine Montenegro, Benedictine, tinctures, 1½ ounces Coffee-infused Vodka, and ¾ ounce Camembert-washed Vermouth, stirring for 15 seconds. Strain into a coupe. Garnish with lemon peel and pistachio oil. Squeeze some Coconut-Black Truffle Cream around the base of the stem and dust with cinnamon

---