Photo: Anthony Mair

Now, About That Black Moth Truffle Vodka

The happy result of its creator Paul Amin’s attempt to preserve a gifted bumper crop of black Périgord truffles in vodka, Black Moth Truffle Vodka (blackmothvodka.com) is delightful and intriguing, whether mixed into myriad cocktails or served chilled on its own. After a decade of tinkering to create a proprietary manufacturing technique, Amin’s final product equates to approximately $25 of organic truffles macerated in each bottle of five-times distilled wheat vodka base that has been filtered three times to remove color and particulate while leaving behind a creamy mouthfeel and mellow, earthy flavor that lends itself well to savory drinks and even culinary applications.

Truffle Hunting

Around the Valley, you can discover Black Moth at Nora’s Italian Cuisine, Sage in Aria, Mon Ami Gabi in Paris Las Vegas, Delmonico Steakhouse in The Venetian, Hugo’s Cellar in the Four Queens, 1923 Bourbon Bar in Mandalay Bay, Franklin in The Delano, Fleur by Hubert Keller at Mandalay Bay, Firefly, Honey Salt, Zest at Southern Highlands Golf Club, Urban Turban and Hakkasan Restaurant in MGM Grand as of April 1.

For more savory cocktails, visit vegasseven.com/savorycocktails

 The Black Moth Martini
As served at Nora’s Italian Cuisine, $14

Pour 3 ounces of Black Moth Truffle Vodka ($90 at Total Wine & More locations) into a mixing glass. Add high-quality ice and stir with a barspoon just until the spirit is well chilled. Strain into a cocktail glass and garnish with a thin slice of fresh black truffle to complement and enhance the natural flavor of black truffle in the vodka.

“We found that the best way to introduce Black Moth to people was to serve it stirred as a martini using only the vodka, to show how smooth and wonderful it tastes by itself,” says Adam Giles, mixologist for Nora’s Italian Cuisine. “It’s not your average stirred vodka martini.”

DTLV

RunRebs