TRUFFLEDMANHATTAN

Combine all ingredients over ice in a mixing glass and stir until well chilled. Serve up in a chilled cocktail coupe. Garnish with a black truffle sliver.

*For the black truffle syrup

In a medium sized sauce pan, combine 1 liter distilled water and 4 cups white sugar (best to use organic unbleached) and set to boil for 7 to 10 minutes, or until the liquid has reduced by a ¼ (leaving approximately 1 liter of syrup). Lower the fire to achieve a slow soft simmer. Gently shave the 2 medium-sized truffles (120 g) using a very thin setting on a mandolin. Let simmer for an additional 5 minutes. Remove from fire. Transfer to a non-reactive lidded container, allow to cool, and refrigerate for a minimum of 5 days. Strain the truffle shavings using a fine strainer and reserve for later use. 

Keep truffle syrup refrigerated.

Truffle syrup keeps best in a glass container.