One bartender’s Leftovers…

Don’t tell anyone, but this cocktail is a little bit of a “sneak peek” into this Monday’s Cognac 101 seminar. After filming a few weeks ago, one of the things left over was a nearly full bottle of Mushroom-Thyme infused CAMUS VSOP Cognac.

Originally created by Tim Rabior (Bar Manager at The Other Side in Key West, FL), the infusion is a delicious blend of earthy umami flavors from the thyme and mushroom alongside the warm, oaky sweetness of the cognac.

… is another bartender’s Inspiration!

With nearly a full bottle of the stuff, we couldn’t bear to throw it away! Today’s cocktail is inspired by this ingredient – both to get more use out of it, and because it’s just plain tasty!

Starting with a fairly dominant Umani flavor meant there weren’t too many directions Chris could go with this cocktail. Going with the Crusta style of cocktail, he decided to go “all in” and see if this crazy list of ingredients could work:

  • Walnut Bitters to reinforce the mushroom and thyme
  • Ginger liqueur takes the place of Cointreau (to take the drink in a spicy, savory direction and avoid sweetness)
  • Lemon Juice rounds out the flavor and counteracts the natural sweetness of the cognac.

Not for Everyone

I’ll be the first to admit – this is not a crowd pleaser cocktail. It’s spicy, herbal and earthy and definitely aimed at a more savory palate. (There isn’t much sweetness here at all!) If you’re up for an adventure in a glass, this cocktail is all you need!

Psst –

Did you see that strainer in the photo above? It’s Chris’ very own “invention!” Check out the full story here or go ahead and pick one up on Amazon. We’d love for you to try it and let us know what you think!


Mushroom Cognac Crusta

5 from 1 vote
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Course: Drinks


Cocktail Ingredients

  • 2 oz Cognac Infused with Mushroom and Thyme CAMUS Borderies VSOP Cognac
  • .5 oz Ginger Liqueur Barrow’s Intense Ginger Liqueur
  • .5 oz Lemon Juice
  • 2 dashes Walnut Bitters Fee Brothers
  • 1 each Lemon Peel for garnish

Cognac Infused with Mushrooms and Thyme Ingredients

  • 8 oz Mini Bella Mushrooms
  • 5 sprigs Thyme
  • 1 bottle CAMUS Borderies VSOP Cognac


Cocktail Instructions

  • Combine all ingredients into a cheater tin and add ice.
  • Shake to chill and dilute.
  • Rim a cocktail glass with half a rim of sugar.
  • Fine strain cocktail into rimmed glass.
  • Garnish with a long lemon peel and a piece of thyme.

Mushroom & Thyme Cognac Instructions

  • Add mushrooms to a sauté pan with 1 tsp of olive oil.
  • Sauté on high heat for 5 minutes, then add 5 sprigs of thyme and continue ~2 minutes or until most of the moisture is gone.
  • Transfer mixture to a large glass jar and add a full bottle of CAMUS Borderies VSOP.
  • Allow to sit for one hour, then fine strain to remove the solids.
  • Use a spoon to remove oil from the top of the mixture before using.