Black Caesar

Clairin, Uruapan Charanda, Punt e Mes, Sage-Infused Honey Syrup, Mushroom Tincture, Bitters

Bartender Danameche Terron of Comfort Kitchen | Dorchester, MA

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Adapted by StarChefs | june 2024

INGREDIENTS

Mushroom Tincture:
4 ounces dehydrated maitake mushroom, chopped
6 ounces dehydrated shiitake mushroom, chopped
2 ounce Clairin Vaval
10 ounces Everclear grain alcohol
10 ounces dehydrated morel mushroom
½ teaspoon toasted sesame seed

Sage-Infused Honey Syrup:
100 grams sage leaves
500 grams unbleached cane sugar 

To Assemble and Serve:
Yield: 1 cocktail
Kosher salt 
1 dash Rhum JM Cacao Forastero bitters 
1½ ounces Clairin Sajous
½ ounce Uruapan Charapan Blanco rum
¾ ounce Punt e Mes vermouth
¼ ounce Sirene Americano Bianco aperitif

METHOD

For the Mushroom Tincture:
In a nonreactive container, add maitake and shiitake mushrooms, rum, and grain alcohol.. Seal container and shake vigorously 60 seconds. Let sit at room temperature 2 weeks, shaking container twice daily. Strain and reserve. In a pot over medium-high heat, bring 56 ounces water to a boil. Add morel mushrooms. Reduce heat and let simmer 2½ hours, or until liquid has reduced by half. Remove from heat and stir in sesame seeds. Let sit 30 minutes. Strain, discarding solids. In a nonreactive container, combine rum infusion and mushroom water. Strain, bottle, and reserve.

For the Sage-Infused Honey Syrup:
In a pot over medium-high heat, bring 500 grams water to a boil. Remove from heat and add sage. Let sit 30 minutes. Once infused, strain into a nonreactive container. Add sugar and stir until sugar has fully dissolved. Bottle and refrigerate.

To Assemble and Serve:
In a mixing glass, add salt, bitters, 2 dashes Mushroom Tincture, rums, vermouth, aperitivo, and ½ ounce Sage-Infused Honey Syrup. Add ice and stir 30 seconds until chilled. Strain into a coupe. 

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