This page features original cocktail recipes submitted by bartenders and shared by the community. Recipes may come from working bartenders, collaborators, or enthusiasts, and are reviewed before being published.
2 oz Grey Whale Gin/.5 Lustau Fino Sherry/.5 Brovo Witty Vermouth/.25 Shiitake Pickling Liquid/5 dash black lemon bitters/2 drops saline solution
stir/strain/nick and nora/soy pickled shiitake mushrooms garnish
Prep recipe for mushrooms nd brine - 4 loosely packed cups of dried shiitake mushrooms. 1 cup sugar. 1 cup light soy sauce. 1 cup sherry vinegar. Two 3-inch knobs of fresh ginger, peeled. Steep the shiitakes in boiling water in a medium mixing bowl until softened, about 15 minutes. Lift the shiitakes from the steeping water. Reserve 2 cups of the steeping liquid and pass it through a fine-mesh strainer to remove any sand or debris Combine the reserved steeping liquid, the sugar, soy sauce, vinegar, ginger, and shiitakes in a saucepan. Turn the heat to medium, bring to a simmer, and simmer gently (bubbles should lazily rise up to the surface), stirring occasionally, for 30 minutes. Let Cool. Discard the ginger, pack the shiitakes (and as much of the liquid as necessary to cover them) into a quart container. These pickles are ready to eat immediately and will keep, refrigerated, for at least 1 month.
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