Right then everyone. Are we all ready for this week’s #MasterofCocktails?
We’re going somewhat off-piste this week, making a riff on the Boulevardier, but introducing massive Umami by firstly subbing the Campari for Cynar and secondly garnishing with a pickled Shiitake Mushroom, courtesy of the Pitt Cue Co. Cookbook.
The acid-umami it adds to the drink is truly wonderful, and transformative. If there was ever a cocktail for food…
You’ll be needing these…
List of Ingredients
- 30ml of Punt e Mes
- 30ml of Cynar Liqueur
- 40ml of Smooth Ambler Old Scout 7 Year Old Bourbon
- 1 pipette of Bitter Bastards Black Truffle Bitters – Tuber Uncinatum
- A Pickled Shiitake Mushroom
So – first up into an ice-filled stirring glass is 40ml Smooth Ambler Old Scout 7 Year Old Bourbon.
Next, 30ml (and I know I’m messing with the ratios here) Cynar.
Now 30ml Punt e Mes, then stir thoroughly for around a minute.
Now grab yourself a decent-looking Mushroom from the jar, and spear it with a cocktail stick. You’re going to want to take bites whilst you drink, and leaving it floating is not conducive to this.
Strain the drink over a Wintersmiths ice sphere… And add your garnish.
Finally, add a pipette of Bitter Bastards Black Truffle Bitters – Tuber Uncinatum.
And serve. One of these days I’ll learn to make up the names for these before I finish them… Think we’ll call this ‘I’m a Fun Guy’. Good enough?
Christ that’s good. You all need to make this.
Here’s what we’ll be using for the upcoming #MasterofCocktails…
Next week, you’ll be needing these…
Ginger, Passion Fruit, Mint, Soda Water, El Dorado 15 Year Old, Rumbullion! XO 15 Years Old and Merlet Crème de Melon Charentais.