Bird Song
- 1 1/2 ozs Sheringham Seaside Gin
- 3/4 oz Chanterelle-Replaced Esquimalt Kina Rouge ***
- 1/4 oz Benedictine
- 1 DASH - Apothecary Spirit Fire Cherry Cedar Bitters
- 2 40 Knots Pickled Grapes
- 1 SPRAY - Citrus-infused 40 Knots L'Orange Naturel *****
Method:
Chill a cocktail glass.
Stir together the first four ingredients with ice until well chilled. Strain into cocktail glass. Garnish
with 40 Knots Pickled Grapes. Mist with citrus-infused 40 Knots L'Orange Naturel.
Enjoy!!
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*** To make Chanterelle-Replaced Esquimalt Kina Rouge:
Pour one bottle of Esquimalt Kina Rouge or other local red vermouth/kina into a sheet pan and
place in the freezer. Check on the liquid every 30min until ice crystals are forming. Once the
liquid looks as though it is almost frozen, skim off the ice crystals and weigh the removed ice
crystals - we will replace this amount with mushroom tea later to keep the same overall weight
and while adding more flavour than through steeping in the vermouth/kina alone. Take
remaining liquid out of the freezer.
Steep 200g of BC chanterelle mushrooms with 3 sprigs of thyme with 250mL of boiling water for
5 minutes (we are looking to make a mushroom and thyme tea at this point). Strain after 5min
and let cool.
Once cool, add the same weight of mushroom tea as the weight of removed ice crystals.
***** To make citrus-infused 40 Knots L'Orange Naturel
Place 30mL/1oz of 40 Knots L'Orange Naturel in an atomizer with a few narrow strips of orange
and lemon peel and allow to infuse for at least 30min before misting to finish the cocktail.
