Ezra Star, Drink | Boston

mushroom cocktail

I wanted to find a method that would recreate some of the yeasty, mushroom-y flavors you get with vintage Champagne,” explains Star of the inspiration for using mushroom dashi syrup as the sweetener in her recipe. A dehydrated, candied mushroom tops off this modern spin on the Champagne cocktail.


Serving: 1

  • 1 1/2 ounces Cognac, preferably Otard XO
  • 3/4 ounce huckleberry verjus reduction (see Editor's Note)
  • 3/4 ounce mushroom dashi sugar (see Editor's Note)
  • 1 ounce filtered water
  • 2 ounces Champagne, to top

Garnish: candied mushroom

  1. Combine the first four ingredients and chill before serving.
  2. When ready to serve, pour the mixture into a flute and top with Champagne.
  3. Garnish with a candied mushroom.
Editor's Note

Huckleberry Verjus Reduction:
1 pound huckleberries
750ml blanc verjus

Blend ingredients together. Strain through a chinois and bottle before use.

Mushroom Dashi Sugar:
5 maitake mushrooms
1 cup sugar
1 cup water

Combine all ingredients in a saucepan and let sit for one hour. Strain the solids out before bottling.

  • Logan de la Cebra

    I’m finding the recipe for the mushroom dashi sugar to be vague.
    -“5 Maitake Mushrooms”… since maitake are almost always sold like clustered bunches, is this five whole bunches (really quite a lot for the probable yield of liquid), or 5 individual caps (which seems like not enough)?
    -Do we cut up the mushrooms?
    -Why the saucepan? The instructions just say “let sit for one hour” with no note about heating the mixture, so does the saucepan give an advantage or can another container be used?

    Just trying to solve the mysteries here.

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