Lainey Collum’s Down the Rabbit Hole

By Lainey Collum

Published March 29, 2014

  • Sarah Anne Ward for The New York Times. Food stylist: Suzanne Lenzer. Prop stylist: Paola Andrea.
Media 1 of 1
Rating
4(11)
Comments
Read comments

Featured in: Cocktail Science, Simplified

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:1 4-ounce drink.

MUSHROOM TINCTURE

  • 2 ounce candy cap mushrooms

  • 12 ounces high-proof vodka

TO MAKE ONE COCKTAIL

  • 1 ounce 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)

  • 4 Thai basil Leaves

Ingredient Substitution Guide

Preparation

  1. Step 1

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

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
11 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
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?

Private comments are only visible to you.

Recipe Tags

or to save this recipe.