Cocktail Challenge: Shiitake mushrooms
Masa Azul’s Jenny Kessler gives a tequila flip an earthy twist.
By Kate Schmidt @Readerkate
Challenged with shiitakes by Rodan's Eric Chaleff, Masa Azul spirits specialist Jenny Kessler combined disparate elements—mushrooms, blueberries, egg white, warm spices—in her dusky tequila cocktail.
Who's Next
Kessler has challenged Jay Schroeder of Red Door with "something reminiscent of childhood": Pez.
(Recipe below slideshow)
Slideshow
The Shiitake Flip
1 oz shiitake-blueberry reduction*
1/2 oz St. Elizabeth Allspice Dram
11/2 oz Clase Azul Reposado Tequila
1 egg white
nutmeg, for garnish
Dry shake, then add ice and briefly shake again. Strain into a chilled glass and garnish with freshly ground nutmeg.
*Shiitake-blueberry reduction
10 oz chopped shiitake mushrooms
12 oz wild blueberries
1 T allspice
1 T nutmeg
1/2 c water
Roast the mushrooms and blueberries with the spices at 450 degrees for 20 minutes. Place in a bowl, add the water, and steep overnight. Strain the liquid into a saucepan and cook until reduced by half.
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