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There’s this cocktail renaissance that’s been spreading through America. Pre-Prohibition Era revivals using fresh ingredients and new techniques. It’s a great time for cocktails.

Italian fine dining establishment Antonio’s in Apgujeong has recently introduced a line of high end martinis. I don’t remember the details to all of them, but they had some really interesting and luxurious ones, like one made with caviar and one made from truffles–not the chocolate truffle, the TRUFFLE truffle. Up until now, I’ve only known truffles in the abstract form–as in pictures and the occasional truffle oil or odd slice on something. Rodolfo went in the back and brought out a plate of three black truffles. It was like being a teenager seeing a pair of breasts for the first time.

“Wow! There they are in real life. Now what do I do?”

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I got to pick it up and smell it. Woody. Meaty. Like an old timber church.

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Enough. I’ll just show you some martini pics.

Truffle Martini

Truffle Martini with pear juice, truffle oil, and truffle slices

Basil Martini

Basil Martini with Tanqueray gin and fresh basil

Mango Chile Martini

Mango Chile Martini

More photos on Flickr.

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