Mushroom Dirty Martini
- 2 oz SKYY Vodka
- 0.25 oz Cinzano Dry Vermouth
- 1.25 oz Umami Mushroom Brine*
- 100g Dried Mushroom (Shiitake or Hen Of Woods)
- 20g Garlic, Mushroom Powder Savory Salt
- 10g Black Garlic Salt
- 1 L Water
- 1 tsp Tamari
Stir ingredients over ice.
Strain into chilled martini glass and garnish with dried mushroom or Furikake.
*Umami Mushroom Brine:
Yields 1 L
Let ingredients simmer for 20 minutes. Adjust salt to taste, as all mushrooms are different. Strain through muslin or coffee filter. Chill before use.
Infused with Coffee to not only ensure the tannins required to break the milk base in the clarification process are present, but also providing a beautifully bold Boulevardier milk-punch variation with an unfamiliar but welcome velvety texture.
This highly refreshing Grand Margarita cocktail recipe pairs sour lime with earthy tequila notes, adding Grand Marnier’s cognac and bitter orange liqueur flavor for a refined smoothness and heightened drinking experience.
This richly layered variation swaps Mezcal for gin, making for a smoky, delicious take on the classic Negroni.