Candy Cap Maple Rye Cocktail
MacCallum’s house mixologist, Tony de la Torre, drew his inspiration for this cocktail from a few of his favorite things: the classic pisco sour, the classic whiskey sour with egg white, and chef Alan Kantor’s candy cap mushroom ice cream. It calls for Bulleit rye, but bourbon, Scotch or pisco can be used as a substitute. De la Torre makes his own mushroom powder garnish, but if you’re not so inclined, it can be ordered online from merchants like Far West Fungi—or skipped altogether.
Ingredients
- 2 ounces of Bulleit rye
- 3 dashes of candy cap mushroom powder
- ¼ ounce pure maple syrup
- Squeeze of fresh lemon juice
- 1 ounce egg white
- Angostura bitters
- Twist of lemon
Instructions
- Fill a mixing glass or shaker with all ingredients. Dry shake well, add ice, shake again and strain into a coupe (or other type of cocktail glass). Garnish with three drops of Angostura bitters and the lemon twist, or with a sprinkle of mushroom powder.