Truffled Anjou

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A few years ago we took a trip to Napa and Las Vegas to celebrate our tenth anniversary where we made the most of the great restaurants and bars. One of the places in Las Vegas we were very excited to visit was Chef Jose Andres’ Bazaar Meat. Chef Andres is one of those chefs who is always pushing the boundaries of the culinary arts, from his original plating style to dishes that embrace the latest in molecular gastronomy. His restaurants are also known for having lots of cool original cocktails that his restaurant group develops at his cocktail lab ‘barmini” which is located inside his iconic Washington DC restaurant Minibar. His drinks often contain ingredients that are more typical of a savory dish, which can make for a very memorable cocktail.

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While at our dinner at Bazaar Meat, one of the cocktails we ordered was the Truffle & Bees, a cocktail that featured a very savory ingredient, white truffles. The Truffle & Bees was a delicious combination of pear vodka, lemon juice, and truffle infused honey, which initially intimidated us with its savory pungent aroma from the truffles. The scent from the truffles hit your nose when you put the glass up to your lips, and then the sweet, fruity drink would hit your palate and perfectly balance the savory, taking your taste buds on a wild ride! Both of us were fascinated by this experience and we wanted to find a way to bring that same experience home. Of course truffles are a bit out of our grocery budget, but when Mr. Nom’s folks brought back white truffle oil from their trip to Italy as our souvenir, we decided that we finally had a way to make our own version of the Truffle & Bees.


In our version, we started out with fresh pear nectar and some great local vodka and fresh squeezed lemon. Not having truffles that we could use to infuse honey, we added some honey to our mix and then added a dash or two of truffle oil to the mix. The truffle oil floats on top of the other liquids, so we gave it a very vigorous shake to emulsify the truffle oil (kind of like shaking that bottle of Italian Dressing to get it all mixed back up!) The truffle oil breaks up into small little globules, giving the drink a real smooth silky feel while releasing the pungent savory perfume. A great combo of sweet, savory and fruity, this drink is sure to make think about finding other savory ingredients to use in cocktails! Cheers!

Truffled Anjou



Truffled Anjou


  • 1 3/4 oz vodka
  • 1 1/2 oz pear nectar
  • 1/4 oz lemon juice
  • 1/2 oz honey
  • splash of club soda
  • 2 dash truffle oil


  1. Place vodka, pear nectar, lemon juice, truffle oil and honey into a shaker.
  2. Add ice and shake well.
  3. Strain into a brandy snifter or wine glass.
  4. Top with a splash of club soda.
  5. Garnish with a lemon slice or twist.

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16 thoughts on “Truffled Anjou

  1. Happy 10th anniversary! It sounds like you had a fabulous celebration in Napa and Las Vegas. Your Truffled Anjou is a recipe that I’d love to try. The ingredients look absolutely delicious! Many beautiful wishes to you both for another great year together and more exciting recipes to come. ๐Ÿ™‚

  2. Very interesting! I don’t think I have ever had a drink like that before. Sound super yummy. Never thought to use truffle oil in a cocktail before but I could see how that could make it! Thanks for sharing!!

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