Dominus Portobello
Easily the most comical part of the first few chapters of the book, the 30-megaton atomic warhead chilling in the pantry inspired me to try to make a mushroom-forward cocktail. I ended up with a mushroom syrup created from Renude Chaga Ccino, which is used as a coffee or tea additive. I mixed 2 ounces of that with 1.5 ounces of water to create a syrup. With more time and tuning, I'm sure a better syrup could be made, but this was serviceable. The mushroom flavor paired with the herb notes of the Fernet Branca and Green Chartreuse and balanced by the lime resulted in a very promising first draft of a weirdly savory take on a Fernet Sour.
Ingredients:
- 1.5oz Fernet Branca
- 1.5oz Green Chartreuse
- 1.5oz Mushroom Syrup
- 1.5oz Lime Juice
Author: PJ Heller
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