Understory Recipe
Barrel Aged Gin, Cognac, Pear Liqueur, Madeira, Spiced Candy Cap Mushroom syrup. Served on block ice with an aroma fog.
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Ingredients
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Cocktail
Spiced Candy Cap Mushroom Syrup (makes ~1 cup)
Garnish & Service
Method
Spiced Candy Cap Mushroom Syrup
- 1
Rehydrate and steep
Place the dried candy cap mushrooms in a small heatproof bowl and cover with 1/4 cup of the water. Let sit 10–15 minutes until softened and aromatic; reserve the soaking liquid.
- 2
Make sugar infusion
In a small saucepan combine the remaining 3/4 cup water, granulated sugar, light brown sugar, star anise, crushed cardamom pods, peppercorns, and lemon zest. Add the rehydrated mushrooms and their reserved soaking liquid. Warm over medium heat, stirring until sugars dissolve, then bring just to a gentle simmer. Reduce heat and simmer very gently for 8–10 minutes to allow mushroom and spice flavors to infuse. Do not boil vigorously.
- 3
Cool and strain
Remove from heat and let cool for 20–30 minutes for deeper extraction. Strain through a fine mesh sieve lined with cheesecloth into a spouted container, pressing gently on solids to extract flavor. Discard solids. Refrigerate syrup; will keep 2 weeks. Yield ~1 cup (8 oz).
Cocktail Preparation
- 4
Chill coupe or old-fashioned glass in freezer for a few minutes while preparing. Place a 2"–3" block ice cube in the serving glass (one per cocktail).
- 5
In a mixing glass with ice add 2 oz barrel-aged gin, 0.5 oz cognac, 0.5 oz pear liqueur, 0.5 oz Madeira, and 0.5 oz spiced Candy Cap mushroom syrup.
- 6
Stir the mixture with a bar spoon for 20–30 seconds (about 30–40 full turns) until well-chilled and properly diluted (target ~20–25% dilution by volume).
- 7
Strain the cocktail over the block ice in the serving glass, pouring gently so the surface remains relatively smooth.
- 8
Express the orange peel over the drink by pinching the peel skin-side down to release oils, then rub the rim with the peel and drop it over the ice.
- 9
Aroma fog service
Using a smoking gun or atomizer prepared with an edible cedar/forest aroma (or a small vial of concentrated aroma spray), produce a light fog of aroma above and around the glass. If using a smoking gun, capture smoke in a cloche or glass tent over the drink for 10–15 seconds, then lift at the table to release the fog. If using an atomizer, give 1 spritz directly above the glass. Serve immediately so the guest inhales the forested aroma as they take the first sip.