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I’ve got such an affinity for funky fungus, that I’m pretty certain one my ancestors may have been a truffle pig. Unfortunately, I’m also related to a lot of lazy folk, and due to my procrastination about writing this, you only have 3 more days if you want a shot at one of my favorite, and maybe only, truffle based cocktails of the year.
Adam Seger, one of Chicago’s top mixologists has just released a line of seasonally based gastrotails, so named because they feature savory aromatics, vodka infusions, and wine based simple syrups to stimulate your appetite, at Osteria Via Stato (620 N. State St.).
Most of the cocktails will be available for a while, but the beauty pictured above, the Grey Goose vodka “Gastrotail” with an elderflower “bubble” infused with meyer lemon, white wine syrup, and fresh shaved white Alba truffle is going, going, almost gone. It’s funky, sweet, and insanely creative. When you reach the end of the glass, the elderflower bubble pops in your mouth releasing a burst of fruity juice, Chewels gum style.
It’ll set you back $25 but, hey, the white truffles shaved into the drink retail for $2,400 a pound.
Plus if you want to make your own elderflower bubble, you’ll have to score some Calcium Chloride and Xantham Gum, then use a rounded measuring spoon to form the bubble and “poach” it in a room-temperature mix of Sodium Alginate and water in a process called “Inverse Spherification”, which allows the center to remain liquid for hours while the skin is gelled. This is one of those Ferran Adria style techniques, and you can score your own special kit to do this at Texturas El Bulli.
If $25 is too rich for ya, then the rosemary-bay leaf meyer lemon infused vodka and white wine syrup based gastrotail, with its citrusy burst followed by savory aromatic perfume, is a fit second fiddle at $10.95. Cheers!