Equipment
Ingredients
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
Instructions
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.