Cocktail Challenge: Shiitake mushrooms | Cocktail Challenge | Chicago Reader

Cocktail Challenge: Shiitake mushrooms 

Masa Azul’s Jenny Kessler gives a tequila flip an earthy twist.

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The Shiitake Flip

The Shiitake Flip

Andrea Bauer

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)

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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