Seminole Hard Rock Life October/November Edition | Page 5

PHOTO CREDIT SILVIA PANGARO

PHOTO CREDIT SILVIA PANGARO

PHOTO CREDIT SILVIA PANGARO

STEP 1

STEP 2

STEP 3

Chop all of the mushrooms into large pieces.

Over medium heat, begin to heat up
grapeseed oil in the bottom of the pan.
Once the oil is heated, add all of your
mushrooms. Gently stir the mushrooms for
5-10 minutes and break them down until
they are lucid and brown.

In a large sealable plastic container, add the
bottle of bourbon and cooked mushrooms.
Cover the mushrooms/bourbon and let sit
for 48 hours (tip: the longer they stay, the
better the bourbon tastes!) Through a chinois
strainer, you can pour the bourbon back into
the bottle for storage in the refrigerator.

Hachi

JAPANESE 4 MUSHROOM BOURBON
Ingredients:

Yields 1 cocktail

1/4 cup Portabella mushrooms

Ingredients:

1/4 cup Maltake mushrooms

BY MIXOLOGIST JARED BOLLER AT KURO

1/4 oz. Mirin (a sweet rice wine used in Japanese kitchens)

1/2 cup Shitake mushroom
1/4 cup Oyster mushrooms

3/4 oz. Fresh Lemon Juice

1 tbsp. Grapeseed oil
1 bottle Buffalo Trace Bourbon

3/4 oz. 4 Mushroom-infused Buffalo Trace Bourbon
(3-step recipe above)

Method:
See Step Photo

Method:
• Using a jigger, pour the ingredients in their proper amounts
into a cocktail shaker in the following order: fresh lemon
juice, mirin, black pepper syrup and mushroom-infused
bourbon.
• Once all ingredients are combined into cocktail shaker,
add ice and shake vigorously for 10 seconds.
• Fine strain the shaker mixture with a mini strainer (e.g.
chinois strainer) over fresh ice.
• Garnish with lemon twist and add dry shitake
mushroom and enjoy!

BLACK PEPPER SYRUP
Ingredients:
1/2 cup Shitake mushroom
1 qt. Sugar
1 qt. Water
1 cup Black Pepper

Method:
Simmer ingredients over low heat for 30 minutes.
Fine-strain cooked mixture for cleaner fuel.