Brown butter washed bourbon and foraged mushroom salts make this stunner unique - The Early Retirement.
Early Retirement:
2.5oz Brown Butter washed @fourrosesbourbon
.5oz Lemon Juice
2 Cubes Sugar
Splash of water
Lemon peel
Sage
Chanterelle salts for garnish.
Muddle lemon peel, sugar, lemon juice, and splash of water.
Add sage and lightly muddle, careful not to tear the herbs. (Flat bottom muddlers FTW!)
Add homemade brown butter washed bourbon (we used @fourrosesbourbon)
Toss a couple times in the tin to incorporate.
Rim with homemade Chanterelle salts cause you're outdoorsy like that.
This spring when the bar I work at shuttered it's doors for what would turn out to be much longer than any of us expected I did what a lot of us did, I took to the outdoors. I explored more areas, learned new skills, and spent more nights under the stars than I had since I was a kid. So of course I got really into mushroom hunting this summer and I had success, a lot of it! When you're coming home with 20 pounds of wild mushrooms you better figure out some way to preserve them pretty quick. One of my favorite uses turned out to be making and blending mushroom salts which in turn inspired this cocktail. - Latham
Hit us up for recipes on any of the above! Featured here is our Walnut Muddler, every one is different due to grain patterns and which part of the tree it comes from. This one is an especially beautiful pattern. Check us out at www.brotheramuddlers.com to get yours.
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