GATHER JOURNAL

Photograph by Gentl and Hyers Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Terroir & Peace Cocktail

Cocktails & Beverages from Issue 6 – Fall / Winter 2015 – Magic

Mushrooms figure into this wildly aromatic cocktail creation from frequent foragers Josh Habiger and Matt Tocco of Nashville’s Pinewood Social. They let fungi funkify in gin for two weeks before blending with a heady thyme-infused syrup and vermouth.

makes 1 cocktail (pictured right)



  • 2 oz mushroom-infused gin*
  • 1 oz Dolin dry vermouth
  • ¼ oz thyme syrup**
  • lemon peel

  • 1

    Combine infused gin, vermouth, and thyme syrup. Stir and strain into a chilled coupe glass. Lemon peel expressed and discarded.

     

    Mushroom-infused gin: Fill a quart-sized Mason jar ½ to ⅔ full with mushrooms, ideally chanterelles. Fill rest of the jar with gin and let sit for up to two weeks.

    Thyme syrup: Heat 1 cup sugar, 1 cup water, and six sprigs of thyme in a saucepan. Slightly simmer until sugar dissolves. Strain.