101 Best New Cocktails: Dirt Nap by Brian Means , Fifth Floor Restaurant And Lounge , San Francisco

by Gaz Regan · Saturday, April 26th, 2014 · 101 Best New Cocktails, 101 Best New Cocktails 2014

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Dirt Nap

Adapted from a recipe by Brian Means , Fifth Floor Restaurant And Lounge , San Francisco , CA, USA

45 ml (1.5 oz) Porcini-Mushroom-infused Noilly Prat Dry Vermouth*dirt nap - Copy

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.)

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