101 Best New Cocktails: Dirt Nap by Brian Means , Fifth Floor Restaurant And Lounge , San Francisco
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Adapted from a recipe by Brian Means , Fifth Floor Restaurant And Lounge , San Francisco , CA, USA
30 ml (1 oz) Gonzalez Byass Dry Oloroso Sherry
15 ml (.5 oz) The King’s Ginger Liqueur
1 piece of candied ginger, as garnish
Stir over ice and strain into a chilled coupe. Add the garnish..
*Porcini-mushroom-infused Noilly Prat Dry Vermouth
750ml Noilly Pray Dry Vermouth
57 grams (2 oz) dried porcini mushrooms.
Combine both ingredients in a container and let sit for 2 days, shaking each day. Strain the vermouth and mushrooms through a double layer of dampened cheesecloth and re-bottle. Keep refrigerated.
gaz sez: This one ain’t for everyone, but it’s sure as hell right up my alley. The pungent vermouth frolics with the ginger liqueur handsomely, with the sherry providing a nice, dry, backbone for the drink. Mushroom freaks will go crazy for this one. (Note that Brian used a lemon twist garnish in the picture he sent me, and the drink works well either way, being just a touch fresher with the twist.)