Tequila Blanco, Mushroom Syrup, Grapefruit, and Mole Bitters
Bartender Will Piquette of Alcove | Boston
Yield: 1 cocktail
Adapted by StarChefs | June 2020
INGREDIENTS:
Mushroom Syrup:
100 grams dried shiitake mushrooms
2 kilograms hot water
10 grams salt
2 kilograms cane sugar
To Assemble and Serve:
2 ounces blanco tequila
1 bar spoon grapefruit juice
2 dashes mole bitters
Grapefruit peel
METHOD:
For the Mushroom Syrup:
In a pot, combine mushrooms, water, and salt. Simmer 10 minutes. Add sugar, whisking to dissolve. Cool. Steep overnight in refrigerator. Strain.
To Assemble and Serve:
To a mixing glass with ice, add tequila, juice, bitters, and ½ ounce Mushroom Syrup. Stir. Strain into double old fashioned glass with large ice cube. Garnish with grapefruit twist.
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