Shiitake Drift

by Thomas Waugh
San Francisco, CA

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2.5oz Imo Shochu (Sweet Potato), Satsuma Kuradashi Genshu, Kagoshima
1oz Dried Shiitake-infused Noilly Prat Ambre Vermouth*
1 dash Angostura Bitters
1 dash pink salt water (10:1 ratio)
1/4 tsp soy sauce
Garnish: Shiitake Cap and Fresh Cracked Pepper

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*Shiitake Vermouth Infusion
6 Shiitake Mushroom Caps
One 750ml Ambre Vermouth

For the Shiitake Vermouth infusion, let steep for 24 hours and strain.

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Stir with ice. Serve up in a cold cocktail glass (neat). Garnish with a shiitake cap and fresh cracked pepper on top of the shiitake cap.

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Learn How To Make The Cocktail

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