ICED COFFEE WITH MAPLE GIN AND WiLD MUSHROOMS
IN THE FOREST — Thousands of species of wild mushrooms have inhabited our forests since prehistoric times, only a portion of which we know about. The mushroom is full of nutritional benefits. It is often used for medicinal or consumption purposes and—more surprisingly—in rituals.
A true symbol of our land, its harvest is an integral part of our heritage. Did you know that the mushroom has everything the body needs to lead a healthy life? Rich in vitamins, minerals, and fibre, it is also the only plant to provide vitamin D. The mushroom helps strengthen the immune system and stimulate the metabolism: it obviously hasn’t finished surprising us!
Yield: 1 serving
- 5 oz maple gin
- 5 oz oat milk
- 1 oz wild mushroom syrup
- 5 drops Kebek wild mushroom bitters (can be replaced with Angostura bitters)
- 1 drop Noroi vegan foamer (can be replaced with 1 egg white or 1 oz aquafaba)
- 1 double espresso
- 1 powdered wild mushrooms
Sirop aux champignons sauvages
- 1 cup dried wild mushrooms
- ½ cup brown sugar
- ½ cup maple syrup
- ¼ cup water
- Fill a martini or tulip glass with ice cubes to chill it.
- In a cocktail shaker, add all the ingredients except for the wild mushroom powder, finishing with the double espresso.
- Fill the cocktail shaker with ice cubes and shake vigorously for about 20 seconds.
- Remove the ice cubes from the martini
- Double strain the contents of the cocktail shaker into the glass.
- Sprinkle the wild mushroom powder over the
Wild mushroom syrup
- In a saucepan, bring all the ingredients to a
- Transfer to an appropriate container and let cool completely in the refrigerator, keeping the wild mushrooms in the mixture.
- Strain the syrup before
Notes : Kebek bitters can be found online at amerkebek.ca. Noroi vegan foamer is available at the SAQ.