Pour 0.15 oz of nut liqueur, 1 oz of red vermouth, and 0.3 oz of sake into the shaker
Add 3 dashes of truffle oil, 1 oz of Campari, and 1 oz of bourbon
Fill the shaker with ice cubes and shake gently
Strain into the highball
Pour 1 oz of orange juice and 0.15 oz of dark chocolate into the siphon
Close the siphon and shake 3 or 4 times
Garnish the cocktail with foam from the siphon, orange zest, and pea tendrils