Sabroso Fashion

Tequila Blanco, Mushroom Syrup, Grapefruit, and Mole Bitters

Bartender Will Piquette of Alcove | Boston
Yield: 1 cocktail

Adapted by StarChefs | June 2020

INGREDIENTS:

Mushroom Syrup:
100 grams dried shiitake mushrooms
2 kilograms hot water
10 grams salt
2 kilograms cane sugar

To Assemble and Serve:

2 ounces blanco tequila
1 bar spoon grapefruit juice
2 dashes mole bitters
Grapefruit peel

METHOD:

For the Mushroom Syrup:
In a pot, combine mushrooms, water, and salt. Simmer 10 minutes. Add sugar, whisking to dissolve. Cool. Steep overnight in refrigerator. Strain. 

To Assemble and Serve:
To a mixing glass with ice, add tequila, juice, bitters, and ½ ounce Mushroom Syrup. Stir. Strain into double old fashioned glass with large ice cube. Garnish with grapefruit twist.   

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