PRINCES ST. HIGHBALL

• DESCRIPTION

  This pairing was based on the earthy qualities of the Rye. Pairing that with Chanterelle mushrooms and spiced pear hint at warm holiday flavors. The Beer helps lift this shandy up and give it a rich texture and mouthfeel. If possible the entire cocktail should be carbonated.

• RECIPE

  1.5 oz Johnnie Walker High Rye

  1 oz Manzanilla Sherry

  1 oz Chanterelle Syrup*

  Heavy 0.25 oz St. George Spiced Pear Liquor

  2 dashes Regan’s Orange

  2 dashes Bitter Bottle Roasted Dandelion Root Bitters

  1 pinch of salt

  2-3 oz Beer (I used Off Color “Very Very Far” Belgian Ale, but a wheat ale like Allagash White could also work well)

  0.5 oz Lemon Juice

• PREPARATION

  All ingredients (less the beer) should be added together and shaken to dilution. Pour into a Collins glass, over ice. Top with Beer.

• GLASSWARE

  COLLINS GLASS

• GARNISH

  PEAR SLICES FANNED OUT OR LEMON SWATH (MANICURED)

• ICE

  KOLD DRAFT OR HAND CHIPPED

• CHANTERELLE SYRUP

  20g Chanterelle Mushrooms (Dried)

  1000g Simple Syrup

  Cook, sous vide, for 1 hour at 70C. Let cool and gently pulse (blend) until mushrooms are broken up. Strain and reserve syrup.