Wild Mushroom Tincture
Yes, mushrooms are a pretty trendy cocktail ingredient right now, we know. Wild mushrooms will add some nutty, savoury and wildly complex flavours to your cocktails for sure.
It can be too much of a good thing though, so we’ve balanced out the rich umami flavours with crisp sherry, sweet and fruit flavours in these cocktails.
Ever Gin | Happy Camper
NWT Gin | The Forager
No.33 Gin | The Fun Guy
Using two of our favourite foraged mushrooms from Forbes Wild Foods, this tincture will add nutty, umami flavours with subtle notes of burnt sugar to your cocktails. Feel free to experiment with whatever dried mushrooms you have on hand!
We are using a double steep method (boiling water steep, then alcohol steep) to extract a ton of great flavour that is ready to use in a day instead of the weeks required to make a traditional mushroom tincture. As a bonus, there will be a ton of flavour left in the mushrooms – and they will be perfectly hydrated and ready to use for cooking.
50 g Sheep Polypore Mushrooms (dried)
14g Candy Cap Mushrooms (dried)
500 mL Water
250mL Laneway No.12 Vodka
Add mushrooms to a heat proof container and top with 500mL boiling water. A large mason jar will work well – you want to ensure all of the mushrooms are covered. Allow to steep until cool – about 30 minutes.
Strain off 250mL of liquid into a separate container – cover and store in the fridge.
Top remaining mushrooms and liquid with 250mL Laneway No.12 Vodka. Place in the fridge and allow to sit for 24-48 hours.
Strain out mushrooms and combine resulting liquid with the 250mL that was previously strained.
Store in the fridge. We have found this tincture to last for at least a couple of weeks – not as long as a commercially-made tincture that has a much, much higher alcohol content and is shelf stable.
Makes enough for about 20 cocktails.
