Mushroom Cognac Crusta | Barrow's Ginger Cocktails
This cocktail is spicy, savory and herbal. It uses a unique and savory selection of ingredients, including CAMUS Borderies VSOP Cognac infused with Mushroom & Thyme which adds a savory and heavily earthy flavor that mixes well with our spicy ginger liqueur. The herbal earthiness mixes with the spice, creating an intense and aromatic flavor. The walnut bitters add a nutty, woody flavor and elevate the earthiness of the drink. If you are looking for sweetness you won't find any here. If you are up for the adventure this savory drink is calling your name.
Ingredients
- 2 oz CAMUS Borderies VSOP Cognac infused with Mushroom & Thyme
- .5 oz Barrow’s Intense Ginger Liqueur
- .5 oz Lemon Juice
- 2 dashes Fee Brothers Walnut Bitters
Instructions
- Combine all ingredients into a cocktail tin and add ice.
- Shake to chill and dilute.
- Rim a cocktail glass with half a rim of sugar.
- Fine strain cocktail into rimmed glass.
- Garnish with a long lemon peel and a piece of thyme.
- Cognac infused with mushrooms and thyme: 8oz Mini Bella, 5 sprigs Thyme, 1 bottle CAMUS Borderies VSOP Cognac
- Add mushrooms to a sauté pan with 1 tsp of olive oil
- Sauté on high heat for 5 minutes, then add 5 sprigs of thyme and continue ~2 minutes or until most of the moisture is gone.
- Transfer mixture to a large glass jar and add a full bottle of CAMUS Borderies VSOP.
- Allow to sit for one hour, then strain to remove the solids.
- Use a spoon to remove oil from the top of the mixture before using.
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