Juan De Fuca Recipe

Inspired by L'Abattoir

Time1h

Serves1

Mushroom-infused mezcal, bianco vermouth, chiaro, long pepper

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Ingredients

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1
Infuse Mezcal
In a clean glass jar, combine the mezcal and dried mushrooms. Seal the jar and let it infuse in a cool, dark place for at least 48 hours to 1 week, shaking it gently every day. The longer you let it sit, the stronger the mushroom flavor will be.

2
Prepare the Cocktail
Fill a cocktail shaker with ice cubes. Add 60 ml of the mushroom-infused mezcal, 45 ml of bianco vermouth, and the long pepper. Shake well for about 15 seconds until chilled.
3
Strain and Serve
Strain the mixture into a chilled cocktail glass. Optionally, garnish with a slice of long pepper on the rim or a few shavings of dried mushroom for presentation.