Candy Cap Recipe
double grain whisky, candy cap mushroom, amaro blend, chocolate, orange, absinthe
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Ingredients
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Base Ingredients
Amaro Blend
Flavor Enhancers
Method
Preparation of Ingredients
- 1
Soak Candy Cap Mushrooms
In a small bowl, soak the dried candy cap mushrooms in warm water for about 15 minutes to rehydrate them. Drain and chop them into small pieces.
- 2
Prepare Orange Zest
Using a microplane or zester, grate the outer layer of the orange peel to obtain about 0.5 tsp of orange zest. Set aside.
- 3
Grate Chocolate
Using a grater, finely grate the dark chocolate and measure out 1 tablespoon. Set aside.
Mixing the Drink
- 4
Combine Ingredients in Shaker
In a cocktail shaker, add the double grain whisky, rehydrated and chopped candy cap mushrooms, amaro, grated chocolate, and orange zest.
- 5
Add Absinthe
Pour in the absinthe to the shaker with the other ingredients.
- 6
Shake
Fill the shaker with ice and shake vigorously for about 15 seconds to chill and combine all ingredients.
Serving the Drink
- 7
Strain and Serve
Strain the mixture into a chilled cocktail glass, ensuring to leave any solid pieces of mushroom behind.
- 8
Garnish
If desired, garnish with a small piece of orange peel or a sprinkle of grated chocolate on top.