Ingredients:
60ml California Dreamgin'
15ml girolle mushroom syrup (recipe below)
15ml fresh lemon juice
8ml honey syrup (1:1 honey to water)
1 egg white (optional for froth)
Club soda
Fresh thyme sprig or rosemary (for garnish)
Lemon peel (for garnish)
Ice Girolle Mushroom Syrup: 100ml water
100g sugar
1/2 cup fresh girolle mushrooms (lightly sautéed)
Instructions:
Make the Girolle Mushroom Syrup: Lightly sauté 1/2 cup of fresh girolle mushrooms in a pan for about 2 minutes (just enough to release some of their flavours).
In a small saucepan, bring 100ml of water to a boil.
Add the sautéed girolles and simmer for 5 minutes, allowing the mushroom flavour to infuse the water.
Strain the mushrooms out, then return the liquid to the pan.
Add 100g of sugar and stir until fully dissolved to create a syrup.
Let the syrup cool, then transfer to a bottle for use in the cocktail.
Prepare the Cocktail:
In a cocktail shaker, combine the ingredients.
Dry shake (shake without ice) for about 20 seconds to create a frothy texture from the egg white.
Add ice to the shaker and shake again for about 15 seconds until well chilled.
Serve:
Strain the mixture into a tall glass (like a Collins glass) over fresh ice.
Top with a splash of club soda to add some fizz.
Garnish with a fresh sprig of thyme or rosemary and a twist of lemon peel for added aroma.
