Shiitake cocktail recipe for your fall cocktail garden
Courtesy of Mia Wasilevich
AuthorMatthew Biancello

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
Shiitake Mushroom Cocktail

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