Using mushrooms in edgy craft cocktails has become a very popular trend recently. We were intrigued by the idea of combining Batch 22’s herbal and floral qualities with the earthy qualities of various mushrooms, especially bold ones like shiitake, morel, and porcini. The best results came with the use of Batch and/or simple syrup that had been infused with mushroom. Here are basic recipes for mushroom infusions and a simple syrup, which you can use to make our mushroom-centric riff on a margarita.
Shiitake Batch
300ml Batch 22
22g Dried shiitakes
Heat to below a simmer
Let stand to cool.
Refrigerate 36-48 hours and strain.
Porcini Batch
300ml Batch
17g Dried porcini
Morel Batch
300ml Batch
10g Dried morels
Mushroom Simple Syrup
50g shiitake mushrooms
10 oz. Agave
100 ml. Water
ShroomaRita
Mix in a mixing glass with ice:
1.5 oz. Porcini infused Batch 22
.5 oz. Tequila blanco
1 oz. Lemon
.5 oz. Shiitake simple
Stir to chill and strain into rocks glass with one large cube (preferably a round one for Earth Day!). Garnish with lemon wheel.
