Get Ahead of the Pack with 2018’s Must-Have Ingredient

Sunday 24th December 2017
Celia Bryan-Brown

Mushrooms like Porcini are set to be THE superfood of 2018, with scientific studies showing that the umami-rich fungi are packed with anti-inflammatory and immune-boosting nutrients.

Don’t let the idea of this super-savoury ingredient in a cocktail put you off. Combined with maple syrup and seasonal citrus in this Bourbon Sour, it’s so creamy and delicious you’ll be hard pressed to convince your friends it’s good for them!

Mushroom and Maple Bourbon Sour | Serves 1


2 shots Bourbon 
½ shot maple syrup
1 shot orange juice (freshly squeezed is best)
3g dried Porcini mushrooms (equivalent to two large pinches)
1 large egg white
2 dashes bitters (we love Peychaud’s)


1. Soak the dried mushrooms in the Bourbon for ½ hr-3 hours

2. Strain out the mushrooms (squeeze out as much liquid as possible) and add the Bourbon, maple syrup, orange juice, bitters and egg white to a cocktail shaker

3. Half fill with ice and shake vigorously until the egg white emulsifies. It will go thick and creamy

4. Strain into a chilled glass and garnish with candied orange peel

Original recipe contributed by drinks specialist Celia Bryan-Brown. Visit her site for more seasonal recipes and recommendations.

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