101 Best New Cocktails: Foraged Manhattan by Victoria D’amato-Moran, San Francisco
Adapted from a recipe by Victoria D’amato-Moran, San Francisco. (Picture by Lou-Bustamante)
“I belong to the San Francisco Mycological Society. My grandfather was an original member in 1968. I joined 1.5 years ago and the first thing that came to my head was, “How do I use mushrooms in a drink?” A fellow forager hunted with me and she collected Candy Cap Mushrooms, dried them and gave me a few ounces.” Victoria D’amato-Moran.
45 ml (1.5 oz) rye whiskey
22.5 ml (.75 oz) Cinzano Rosso
15 ml (.5 oz) Cent’Anni Cocktail Candy Cap Mushroom Spirit Syrup*
Stir over ice and strain into a chilled cocktail glass.
*Cent’Anni syrups are available from www.centannicocktails.net.
gaz sez: Victoria D’amato-Moran is an old friend, and she’s been reinventing ways to look at the craft of the cocktailian for many a year. Here we have a Manhattan with mushroom syrup, and it comes together very nicely, indeed. Things never get boring when Victoria D’amato-Moran’s around.