Surfer on Shrooms
A documented dried-shiitake rum infusion joins Jägermeister, pineapple syrup and lemon. A small addition of saline is included before shaking over a large-cube serve.
Active preparation: 12 minutes
Ingredients
- 30 ml Liber & Co. Pineapple Gum Syrup
- 30 ml Jagermeister
- 30 ml Shiitake mushroom rum
- 22.5 ml Fresh lemon juice
- 2 drop 20% saline solution
- 1 piece Pineapple frond, for garnish
Prepare ahead
Each component makes the stated batch. Measure the finished component into each drink.
Dried-shiitake rum infusion
Active preparation: 5 minutes; total time: 185 minutes. Less than 275 ml after straining; measure 30 ml per drink.
- 275 ml / 9.3 oz Rum
- 4 g Food-grade dried shiitake mushrooms
- Place the food-grade dried shiitake and rum in a clean covered container.
- Infuse for 3 hours.
- Strain out the mushrooms, then fine-strain any sediment. Measure 30 ml of the finished infusion for the drink.
The source specifies 275 ml rum, 4 g dried shiitake and a three-hour infusion followed by straining. Food-grade sourcing, a covered container and fine straining are editorial details.
20% saline solution
Active preparation: 2 minutes; total time: 2 minutes. 25 g of solution; only 2 drops are required for this drink.
- 5 g Fine salt
- 20 g Water
- Stir the salt and water in a clean container until the salt dissolves.
- Use a clean food-safe dropper to add 2 drops to one drink.
The source calls for 20% saline. This preparation defines that as 20% salt by total solution mass; the small batch and method are editorial.
Instructions
- Prepare the listed subrecipes first. Use only the measured amount of each preparation in the cocktail; any remaining batch is not an additional drink ingredient.
- Measure the ingredients for mixing into a shaker. Keep Pineapple frond aside for finishing.
- Add cubed ice, seal and shake firmly for 10–15 seconds.
- Strain into a chilled rocks glass over one large ice cube.
- Finish with the listed garnish. Serve promptly.