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!
- 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
Cognac infused with mushrooms and thyme
- 8 oz Mini Bella
- 5 sprigs Thyme
- 1 bottle CAMUS Borderies VSOP Cognac
- 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
Cognac infused with Mushroom and thyme
- Add mushrooms to a saute pan with 1 tsp of olive oil
- Saute 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 strain to remove the solids.
- Use a spoon to remove oil from the top of the mixture before using.