Back in October, St-Rémy Signature Cocktail Week saw participating bars in cities across Canada go head-to-head to bring St-Rémy Signature to life through menus, events and other custom activations. Missed out? Don’t worry, you can still celebrate with the following cocktail at home! —Vita Daily
Forêt
Walking in fields of grape vines with their luscious green leaves and archway canopy that is protecting you and the fruits of their labor. Manicured ground that is grounding you and the roots that bring memories and growth. Simple, strong, and to the point that is what I want to bring to Forêt. A cocktail that will bring you to the fields of the Loire to the great playground we call the North Shore Mountains. Like in the fields of the Loire, the forest have a lush green canopy that protects you and all the beautiful greenery and wildlife. The ground is not manicured to grow just one thing but many roots for mushrooms and trees alike. With this cocktail, I wanted to bring simplicity and beauty to the grapes by letting them shine and adding the complex roasted dark flavors from the forest. The way I did this is by taking red vermouth and infusing it with Douglas fir needles to pair with the greenness of the grape leaves, then adding mushrooms to bring the earth flavors. With a dash of walnut bitters and a Mitaki sugar rim to give the finishing touch of the fields of the Loire to the forests of Vancouver.
St-Remy Signature 2oz/60ml
Forest Vermouth 1oz/30ml
Walnut Bitters umami 3 dashes
Simple Barspoon/2.5ml
Glassware: Coupe
Ice: N/A
Garnish: Mushroom powder
Combine St-Remy Signature( 2oz/60ml), Forest Vermouth (1oz/30ml), Umami Black Walnut Bitters (3 dashes), Barspoon of Simple Syrup (2.5ml) to a stirring glass and stir for 20 times. Pull a clean glass from a fridge or freezer. Spritz the side with water and dust the side with the mushroom powder. Strain and pour the cocktail into a chilled glass.
ADDITIONAL RECIPE INFORMATION
- Rehydrate Shiitake mushrooms- place 20g of mushrooms into a clean container and cover in water for 15 minutes. Then strain water from mushrooms
- Forest vermouth- combine 20g rehydrated shiitake mushrooms, 7.5g fir needles 750ml red vermouth(Cinzano) do a vac bag and suck vacuum, and seal. Place in a Soue Vid for 1 hour at 50 degrees Celsius. After one hour, strain the bag into a clean container and chill in fridge (at least 2 hours).
- Mushroom powder- Put 50g sugar, 25g maitake powder and msg to taste in a spice grinder. Grind until fully incorporated.
- Umami Black Walnut Bitters – 10g of black walnut bitters and 1g of umami bitters combined into a clean container.
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