Rome With A Gist Recipe

Place the dried porcini mushrooms in a heatproof container and pour 120 ml hot (not boiling) water over them. Let steep for 20 minutes to extract savory, umami notes.

Strain the infusion through a fine mesh or coffee filter into a small container. Reserve the liquid and discard or reserve the rehydrated mushrooms for another use. You will use 0.5 oz (15 ml) of this infusion for the cocktail; chill any remaining infusion for future cocktails.

Halve the strawberry tomatoes (or hull strawberries) and place in a blender with 5 g sugar and 5 ml lime juice.

Blend until very smooth, then pass through a fine mesh sieve to produce a silky purée. Measure out 0.5 oz (15 ml) for the cocktail and chill the rest. Keep refrigerated up to 48 hours.

Dry shake (if using egg white)

Add 2 oz Hendrick's gin, 0.5 oz falernum, 0.5 oz porcini infusion, 0.5 oz electric strawberry tomato purée, 0.5 oz fresh lemon juice, 0.25 oz simple syrup, and 1 egg white to a cocktail shaker. Seal and dry shake (no ice) vigorously for 15–20 seconds to emulsify and build a silky foam.

Wet shake

Open the shaker, add a generous handful of ice (or ~1 cup). Shake hard for 12–15 seconds until chilled and properly diluted.

Double strain the cocktail into a chilled coupe or Nick & Nora glass to remove ice shards and any solids, ensuring a smooth texture.

Carefully place a basil leaf on the foam and sprinkle 0.25 tsp porcini dust over the foam for an aromatic, earthy contrast. If you did not use egg white, simply shake with ice and pour over fresh large ice cube in a rocks glass, then garnish the same way.

Serve immediately. Sip and note the interplay of cucumber-and-rose-forward Hendrick's, warm spice and almond from falernum, earthy porcini umami, and bright strawberry-tomato fruitiness.