A potable garden of earthly delights. (pictured right)Gather Journal Terroir & Peace Cocktail
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)
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.