“The Foraged Sour comes from a very personal place. A dear friend was having issues with arrhythmia and was taking mushroom pills to help -- which, anecdotally, they have. Tenaya has also taken mushroom caps as a teacher for a number of years, and finds that they help boost immunity during flu and cold season. I already knew of Matthew Biancaniello’s Umami Manhattan, a drink in which he infuses bourbon with candy cap mushrooms. And I had seen Pip Hanson’s Oliveto, in which he uses olive oil to replace the egg yolk in a flavorful Gin Sour. The incredible Glashoff Farms Roasted Walnut Oil is something I have on hand (and special order) because I frequently put it on salads and I like to cook southwestern French cuisine. I was thinking about Paula Wolfert that day, author of the classic The Cooking of South-West France (it's her recipe for Cassoulet calling for walnut oil that led to me discover Glashoff Farms). I was reflecting on her brave and admirable battle with Alzheimer's as I was considering how to make a drink to support my friend’s heart health. From all this, somehow the Foraged Sour was born. I am so pleased the drink inspired the amazing animation from Tom Cranley, turning heartache and worry into something so beautiful.” -- André
- 2 ounces mushroom-infused bourbon*
- 1 ounce lemon juice
- 1/4 ounce roasted walnut oil
- 1 egg white
- 1 teaspoon Demerara sugar
Dry shake ingredients vigorously, then shake again with ice and strain into a chilled glass.
3 large dried porcini mushroom chip pieces or equivalent (1 capsule of Host Defense)
41/2 ounces bourbon (preferably Buffalo Trace)
Soak mushrooms and powder with bourbon in a jar for at least 2 hours. Shake a few times. Strain into a clean bottle or directly into drinks.
To read our superfood post about mushrooms, click here.