Herbs & Alters Recipe

Infuse

Place the dried mushrooms in a small jar. Pour in the high-proof neutral spirit, making sure mushrooms are submerged. Seal and store in a cool, dark place for 24 hours (up to 48 hours for stronger aroma). Swirl gently once or twice a day.

Strain & dilute

After infusion time, strain the liquid through a fine mesh and coffee filter into a small container to remove particulates. Add filtered water to dilute to about 40–45% ABV (roughly 20 ml water to 60 ml spirit). Taste and adjust — you want a pronounced umami/earthy note but not overpowering alcohol.

Concentrate adjustment

Label and refrigerate tincture. Use 0.25 oz of this tincture in the cocktail. Alternatively, if you prefer not to make a tincture, substitute 0.25 oz mushroom-infused vermouth or 1 barspoon (5 ml) of commercial mushroom amaro and reduce Woodlands Amaro by same amount.

Chill a rocks glass by filling with ice and set aside.

In a mixing glass combine: 1 oz Oloroso Sherry, 1 oz Elijah Craig Bourbon, 0.5 oz Woodlands Amaro, 0.25 oz Maraschino liqueur, 0.25 oz dark Crème de Cacao, 0.25 oz mushroom tincture, and 2 dashes orange bitters.

Add plenty of ice to the mixing glass and stir vigorously for 30–45 seconds until the mixture is well chilled, slightly dilute, and glossy.

Discard ice from the chilled rocks glass. Place a large clear ice cube in the glass.

Strain the stirred cocktail over the large ice cube using a fine strainer to catch any sediment from the tincture.

Express the orange twist over the drink to release oils, wipe the rind on the glass rim, then drop the twist into the drink.

Garnish by resting a dehydrated or smoked mushroom slice on the edge or floated gently atop the ice. Serve immediately.

Tasting note: The Oloroso provides nutty dried-fruit backbone, bourbon gives warmth and oak, Woodlands Amaro and mushroom tincture add complex forest/earthy bitterness, while maraschino and crème de cacao bring a subtle cherry-chocolate lift.