Lainey Collum’s Down the Rabbit Hole

By Lainey Collum

Lainey Collum’s Down the Rabbit Hole
Sarah Anne Ward for The New York Times. Food stylist: Suzanne Lenzer. Prop stylist: Paola Andrea.
Rating
4(10)
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Featured in: Cocktail Science, Simplified

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Ingredients

Yield:1 4-ounce drink.

    Mushroom Tincture

    • 2ounce candy cap mushrooms
    • 12ounces high-proof vodka

    To Make One Cocktail

    • 1ounce Old Forester bourbon
    • ½ ounce Fernet Branca
    • ¾ ounce fresh lemon juice
    • ½ ounce mushroom tincture
    • ½ ounce Steen’s cane molasses syrup (mix of equal parts Steens Dark Molasses & simple syrup)
    • 4Thai basil Leaves
Ingredient Substitution Guide
Cooking Newsletter illustration

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Preparation

  1. Step 1

    Shake all ingredients with ice, double strain into coupes. Garnish with dried enoki mushrooms.

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4 out of 5
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Comments

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Peter

I got candy caps for this from foraged.com. Legit, fast shipping, etc. The maple aroma from the candy caps is shockingly intense. I couldn’t believe it.

Scott Center

I cut back on the lemon a bit on my second try and it was much more delicious and balanced. To make the tincture I soaked the shrooms for two days in Vodka. Happened to have dried candy caps in my cupboard from 5 years ago! They were still full of flavor.

Scott Center

So how do you make the tincture? Do you let it steep? How long?

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