If you know anything about chef José Andrés, you know that to dine at É—the eight-seat dining room at Jaleo restaurant in the Cosmopolitan—is to give yourself over completely to a team of highly trained chefs who will present you with 20 mini-courses of the most intriguing molecular morsels. That includes spheres, caviars, and oh-so-many foams, airs and mists. Created by chef Aitor Lozano, Truffle Mist is the welcome cocktail on the menu, and is based on Down to Earth, a cocktail created in 2010 by Lucas Paya that combines earthy truffle, artichoke, mezcal and agave. And thanks to the dissolving truffle salt and the truffle mist being wafted over the balanced cocktail just before service, this is also a cocktail in motion.
As served at É by José Andrés in Jaleo at the Cosmopolitan, dinner $325 per person
In a stemmed tulip cocktail glass, brush a vertical line of truffle oil up the inside of the glass and sprinkle a pinch of truffle salt up the side with the oil so that it sticks in place. In a pint glass, lightly muddle half an orange slice. Add ¼ ounce agave syrup, ½ ounce Cynar, 1/3 ounce simple syrup, 1/3 ounce lime juice, 2 ounces Mezcal vida. Add ice, cover, shake and strain into the salted tulip glass. In a decanter add 4 ounces of truffle juice and ½ teaspoons of truffle oil and some pieces of dry ice. The dry ice will cause the truffle juice mixture to smoke. To serve, gently pour only the smoke onto the completed cocktail, being careful not to pour out any of the juice. Drink immediately.