Recipe
- 1oz rye (Willett 3 year)
- 1oz single malt Scotch, preferably sherry influenced (Glendronach 12)
- 1oz walnut liqueur (Toschi Nocino)
- 2 dashes candy cap bitters (if you don’t have this, try something like black walnut bitters, chocolate bitters, or another warm-spiced or savory bitters that won’t overwhelm)
- (optional) 1 drop saltwater
- Dried candy cap mushroom
Stir liquid ingredients with ice, then strain into a glass. Top off with grated candy cap mushrooms.
About
I was itching for a unique walnut pairing other than things like honey, banana, cranberry, maple, and the like, so here we are. Walnuts and mushroom.
Candy cap mushrooms are one of the most magical things ever. It’s a mushroom that literally tastes like maple syrup. Often used in desserts to add a savory touch, it’s incredible as a cocktail ingredient, whether it’s for infusing spirits, in bitters form, or grated on top of drinks as an aromatic garnish. See this post for more info on these culinary umami bombs!
They are relatively pricy and sold in dried form. A little goes a looong way so you really don’t need much – even a few pieces should last you a while!
This drink falls in the Manhattan-realm, but on the savory side. Instead of vermouth, I’ve paired the whisk(e)y duo with a green walnut liqueur (read up more about this ingredient here) to add some earthy nutty tones. Walnut and mushroom – indeed a beautiful combo. Wonderfully satisfying!
Have you tried candy cap mushrooms? I cannot resist whenever I see a drink that uses it!