Matsutake-Infused Gin, Velvet Falernum, Lemon, Simple Syrup, Egg White, Sarsaparilla Bitters
Bartender Monica Casillas-Rios of Elske | Chicago
Adapted by StarChefs | July 2024
INGREDIENTS
Matsutake-Infused Gin:
3 liters Askur gin
4 cups matsutake mushroom trimmings
Walnut Mist:
4 ounces Angostura aromatic bitters
4 ounces walnut liqueur
To Assemble and Serve:
Yield: 1 cocktail
½ ounce Velvet Falernum
¾ ounce lemon juice
⅓ ounce simple syrup
1 egg white
2 dashes sarsaparilla bitters
METHOD
For the Matsutake-Infused Gin:
In an airtight container, combine gin and mushroom trimmings. Let infuse for at least four months, and up to one year.
For the Walnut Spray:
In a small oil sprayer, combine all ingredients. Reserve.
To Assemble and Serve:
In a shaker, combine all ingredients and 1½ ounce Matsutake-Infused Gin. Dry shake. Add ice and shake again. Strain into a 6-ounce coupe. Spray with Walnut Mist.
