Two mushroom-based cocktail recipes for autumn
Radio-Canada brings us with bartender Claudia Doyon two mushroom-based cocktail recipes for autumn.
Photo: Claudia Doyon
Claudia Doyon won this year’s Canadian mixology competition Made With Love. In addition to being passionate about cocktails, she is passionate about mushrooms and knows very well how to integrate them into a cocktail recipe, especially in cocktail recipes for autumn. Doyon explained to Radio-Canada how to make this recipe through two cocktails.
Le martini d’ici – cocktail by Claudia Doyon
2 oz of Furlong gin (La Chaufferie distillery)
0,5 oz of chanterelle pickle juice* 17 ml of white vermouth
0,5 oz white vermouth
5 drops of Forêt d’Amer Kebek bitters
For the chanterelle pickle juice :
1/6 cup water
1/2 cup of cider vinegar
1/2 cup maple syrup
1/4 cup of chanterelles
Bring the water, vinegar and maple syrup to a boil. Remove from the heat and add the chanterelles. Leave to macerate for a few days in a Mason jar.
Old Fashioned des bois
2 oz of whiskey
0,5 oz of chaga decoction (see preparation below)
1 0z ml maple syrup
4 drops of Amer Kebek Wild Mushroom Bitters
For the chaga decoction:
The decoction is what you get by simmering 30 g (1/8 cup) of chaga in 3 liters (12 cups) of water for 1 to 2 hours. Chaga should not be boiled if you want to maintain its properties and avoid extracting too much bitterness. The flavor is somewhat reminiscent of a chocolate cookie with a delicious bitterness. This decoction can be saved for use at another time.
Don’t drink and drive. Enjoy responsibly.
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