| Article number: | 163586416X |
| Availability: | In stock |
Take your love for wild and foraged foods to the bar! Explore garnishes, syrups, bitters, shrubs, liqueurs and spirits all made or enhanced from foods found in backyards, farmer's markets, forests and fields. Author, Ellen Zachos finds exciting and delicious use for common knotweed, cutie-pie acorns and even our new favorite: fungi! See below for a cozy recipe which combines the sweet and fruity flavors of chanterelles with rum! A must-have for any mixologist's or forager's library.
La Chanterelle:
2 oz Chanterelle infused white rum 9page 149)
1/4 oz Chanterelle Syrup (page 120)
1/4 oz Fino Sherry
Candied chanterelles, for garnish
Combine the rum, syrup, and sherry in a shaker full of ice and shake away your trauma for 30 seconds. Strain into a small glass and garnish with several candied chanterelles. Enjoy.
