Kudu Cooler

by Alex Palmerton

Ingredients:

  • 1.5 oz. 8th Wonder Rooibos Red Tea
  • 1.5 oz. Zaya rum
  • 0.5 oz. Coconut oil washed Fernet-Branca *
  • 0.5 oz. Fino sherry
  • 0.25 oz. Rich Demerara simple syrup **
  • 1 bar spoon of Mushroom broth ***

 

*Coconut oil Fernet-Branca: add 4 ounces by volume of warm coconut oil to 12 ounces Fernet-Branca. Let sit at room temperature overnight, then cool and strain.  

**Two parts demerara sugar to one part water, mixed well until fully dissolved. 

***Sear 8 ounces of beach, oyster, and crimini mushrooms. Add 1.5 liters of water and simmer lightly for 48 hours. 

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Instructions:

  1. Measure each ingredient into a chilled mixing glass.
  2. Stir gently until thoroughly cooled.
  3. Place ice into a tumbler glass, then add cocktail mixture.
  4. Garnish with an expressed orange peel.
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