The Forager

Porcini-Cocoa Nib-infused Whiskey, Lemon, Sherry, Orgeat, and Mint

Bartender Leanne Favre of Clover Club | Brooklyn

Yield: 1 cocktail

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Adapted by StarChefs | October 2019

INGREDIENTS:

Infused Whiskey:
1 tablespoon pulverized dry porcini mushrooms
2 tablespoons pulverized toasted cocoa nibs
One 750-millimeter bottle Westward American single malt whiskey

To Assemble and Serve:
¾ ounce lemon juice
½ ounce Lustau Palo Cortado Sherry
¼ ounce Orgeat Works T'Orgeat syrup
¼ ounce 2:1 cane simple syrup
¼ ounce egg white
1 sprig mint
Cocoa beans

METHOD:

For the Porcini & Cocoa Nib Infused Whiskey:
Combine all ingredients. Infuse 1 hour. Strain through nut milk bag. 

To Assemble and Serve:
In a shaker, combine 2 ounces Infused Whiskey, lemon, Sherry, orgeat syrup, cane syrup, and egg white. Dry shake 20 seconds. Add ice. Shake and strain into an old fashioned glass with ice. Garnish with mint. Using a microplane, grated cocoa beans over top.

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