Shiitake Mushroom Cocktail
Courtesy of Mia Wasilevich
Chef and Eat Your Drink: Culinary Cocktails author Matthew Biancello adds umami to a Manhattan with shiitake mushrooms that you can grow yourself. The CapRock bitter he recommends is a wine-based amaro, which is one of the only biodynamic spirits on the market in the U.S.
How to Make It
1
To Make the Infused Bourbon: Place the mushrooms in a quart-size jar and pour in the bourbon. Cover and set aside in a cool, dark place to infuse for 5 days. The flavor should be good and strong by then. Strain the bourbon back into the bottle. It will keep in the refrigerator for up to 3 months.
2
Make the Cocktail: Pour the mushroom-infused bourbon, Cynar, and bitter into a mixing glass with ice. Stir, then strain into a cordial glass.
Mushroom-infused bourbon
Ingredients
2 oz mushroom-infused bourbon (recipe at right)
½ oz Cynar
½ oz CapRock bitter
Mushroom-Infused Bourbon
2 oz fresh shiitake mushrooms
1 bottle (750 ml) Basil Hayden's bourbon
Directions
1
To Make the Infused Bourbon: Place the mushrooms in a quart-size jar and pour in the bourbon. Cover and set aside in a cool, dark place to infuse for 5 days. The flavor should be good and strong by then. Strain the bourbon back into the bottle. It will keep in the refrigerator for up to 3 months.
2
Make the Cocktail: Pour the mushroom-infused bourbon, Cynar, and bitter into a mixing glass with ice. Stir, then strain into a cordial glass.
Mushroom-infused bourbon
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