Kudu Cooler
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:
- Measure each ingredient into a chilled mixing glass.
- Stir gently until thoroughly cooled.
- Place ice into a tumbler glass, then add cocktail mixture.
- Garnish with an expressed orange peel.