Rhea's Rundown
This drink may sound bizarre, but it’s actually a fantastic twist on the traditional-style porter that’s perfect for St. Patrick’s Day. I pulled this cocktail recipe from a wonderful little book called Savory Cocktails in the “umami” section. The author, Greg Henry, explains that an umami cocktail (or umami in general) is like a fifth, nuanced flavor that our taste receptors can detect, according to the Japanese. (The four basic flavors are typically considered as sweet, salty, sour, and bitter.) Umami flavors have a high concentration of certain amino acids and can make things taste more rounded and more complete. Mushroom is a common umami flavor booster, and I can see why it’s used in this drink to enhance the bold flavors and creamy textures of a stout beer.
Ingredients – Makes 1
- 3 fluid ounces dry gin
- 8 fluid ounces traditional-style porter, at room temperature
- 1 tiny pinch porcini mushroom powder
- Freshly grated nutmeg, as garnish
Directions
Make the porcini mushroom powder:
1. Place 1 cup dried porcini mushrooms in a food processor. Pulse 10 or 12 times to eak up the pieces, then process for at least 3 minutes until very finely ground. Store indefinitely in a dry place, covered. Makes about ¼ cup powder.
Make the cocktail:
1. Pour the gin into a 10 to 14-ounce glass. Add the porter and allow the head to the develop somewhat, then sprinkle on the mushroom powder. Garnish with nutmeg.
Henry, Greg. “Dog’s Nose.” Savory Cocktails. Ulysses Press. 2013. Print.
Rhea Torreon
