Atlas Shrubbed
This week’s recipe won second prize at the Best of The Pacific Northwest competition and shows some serious creativity using mushrooms in a drink!
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Ingredients
Cocktail Ingredients
- 1.75 oz Chanterelle Infused Gin Victoria, which is a New American Style-- See instructions in text above.
- 0.25 oz Pineau des Charantes I used Chateau d’Orignac, but Marnier works great as well.
- 0.5 oz Shiitake Blueberry Shrub
- 2 dashes Tobacco Bitters
Shiitake Blueberry Shrub Ingredients
- 2 cups Diced Shiitake Mushrooms
- 1 cup Frozen or Overripe Blueberries
- 1 cup Organic Cane Sugar
Instructions
Cocktail Instructions
- Combine all ingredients in a mixing glass and stir with ice.
- Strain into a footed rocks glass with 1 medium ice cube.
- Garnish with a rosemary sprig.
Shiitake Blueberry Shrub Instructions
- Put mushrooms and blueberries in a bowl. Very gently press or muddle to break the skins of the blueberries.
- Make like Def Leppard and pour some sugar on it, so that the solids are covered in sugar, as best as possible.
- Cover with plastic wrap and put it in the fridge for a few days, occasionally agitating to stir up the sugar into the forming syrup.
- When the sugar is mostly gone, strain the syrup into a measuring cup. (It’s OK if some crystallized sugar gets in there; it’ll dissolve eventually.)
- Depending how much syrup you get (I got about a cup), match it with an equal amount of apple cider vinegar.
- Pour that mixture into a bottle and store in the fridge. It will look separated at first but will fully mix after about a day.