Mushroom Single Malt Whisky, Absinthe, New Orleans Red and Roasted Dandelion Bitters. This is a super fun slightly savoury rendition of the classic Sazerac, but highlighting a special whisky released by Odd Society Distillery in Vancouver, their Wild Thing Whisky which was made with Porcini and Candy Cap Mushrooms. I had the chance to try this at an event thinking it would probably just be a bit gimmicky and not very good, but it blew me away to the point where I had to buy a bottle! It's slightly savoury and woodsy but also caramel and pecans. An awesome whisky needs an awesome drink! So here's the Mushroom Sazerac with a bit more amped up savory notes using our Roasted Dandelion Bitters.
A fun west-coast savoury version of the classic Sazerac, with the exciting and funky Wild Thing Single Malt from Odd Society and the savoury Roasted Dandelion Bitters from Rootside alongside their New Orleans Red style bitters.
60 mL (2 oz) Mushroom Whisky / Odd Society Distillery - Wild Thing Single Malt (Porcini & Candy Cap Mushroom Whisky)
4 mL (1/8 oz) Absinthe / Babe Yaga - Arbutus Distillery
10 mL (1/3 oz) 2:1 Rich Simple Syrup
3 dashes New Orleans Red Bitters / Rootside Bitters
1 dash Roasted Dandelion Bitters / Rootside Bitters
Stir over ice until chilled, strain into a rocks glass on a big ol’ ice cube and garnish with a lemon peel