Recently some unexpected vegetables—ramps, butternut squash, and beets—have started showing up in creative cocktails. Now, mushrooms are getting in on the fun(gus) at high-profile spots like London's Artesian and San Francisco's Dirty Habit. At Dallas farm-to-table restaurant FT33, The Truffle Pig features a refreshing mix of tequila, lemon juice, and muddled mushrooms sweetened with rosemary-cinnamon honey. Topping it off is a seared hen of the woods mushroom.
Ingredients
- 1⁄2 cup honey
- 2 sprigs rosemary
- 1 stick cinnamon
- 2 oz. hen of the woods mushrooms
- 1 tsp. ground cinnamon
- 1 tsp. sugar
- 1⁄4 tsp. salt
- 1 oz. freshly squeezed lemon juice
- 1 oz. añejo tequila
Instructions
Step 1
Bring 1⁄2 cup each honey and water, 2 rosemary sprigs, and 1 cinnamon stick to a boil in a 1-qt. saucepan; let syrup cool and strain. Brown 2 oz. hen of the woods mushrooms in a dry skillet; let cool. Mix 1 tsp. each ground cinnamon and sugar and 1⁄4 tsp. salt on a plate; rim glass with a lemon wedge and dip in sugar mixture. Muddle all but 1 of the mushrooms with 1 oz. each syrup and lemon juice in a shaker. Add 2 oz. añejo tequila and ice. Shake and strain into glass; garnish with remaining mushroom.
- Bring 1⁄2 cup each honey and water, 2 rosemary sprigs, and 1 cinnamon stick to a boil in a 1-qt. saucepan; let syrup cool and strain. Brown 2 oz. hen of the woods mushrooms in a dry skillet; let cool. Mix 1 tsp. each ground cinnamon and sugar and 1⁄4 tsp. salt on a plate; rim glass with a lemon wedge and dip in sugar mixture. Muddle all but 1 of the mushrooms with 1 oz. each syrup and lemon juice in a shaker. Add 2 oz. añejo tequila and ice. Shake and strain into glass; garnish with remaining mushroom.
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