Mushroom

Matsutake-Infused Gin, Velvet Falernum, Lemon, Simple Syrup, Egg White, Sarsaparilla Bitters

Bartender Monica Casillas-Rios of Elske | Chicago

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Adapted by StarChefs | July 2024

INGREDIENTS

Matsutake-Infused Gin:
3 liters Askur gin
4 cups matsutake mushroom trimmings

Walnut Mist:
4 ounces Angostura aromatic bitters
4 ounces walnut liqueur 

To Assemble and Serve:
Yield: 1 cocktail
½ ounce Velvet Falernum
¾ ounce lemon juice
⅓ ounce simple syrup
1 egg white
2 dashes sarsaparilla bitters

METHOD

For the Matsutake-Infused Gin:
In an airtight container, combine gin and mushroom trimmings. Let infuse for at least four months, and up to one year.

For the Walnut Spray:
In a small oil sprayer, combine all ingredients. Reserve.

To Assemble and Serve:
In a shaker, combine all ingredients and 1½ ounce Matsutake-Infused Gin.  Dry shake. Add ice and shake again. Strain into a 6-ounce coupe. Spray with Walnut Mist.

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