“Mush Be Love”
Cocktail from The Acorn, Vancouver
Our friends from The Acorn shares a delicious cocktail recipe: Mush Be Love. This drink hits all the right notes and makes you feel all warm and cozy during cold Canadian nights. A thoughtful cocktail, make this drink and turn up the feel-goods! Shout out to Chef Devon Latte and Bar Manager Thiago Alves for this incredible drink recipe.
The Acorn is a MICHELIN GUIDE Recommended, award-winning, vegetable-forward locavore restaurant and bar located at the heart of Vancouver’s Main St. It is a destination for diners seeking the best and most creative meals made from fresh, locally sourced ingredients.
This is a multi-component cocktail recipe. You will need to make a creamy salted caramel, create a mushroom powder for garnish, and a next-level but easy-to-make coffee and amaretto tincture to float on top of your drink. Trust us, you want all these for the complete experience.
“MUSH BE LOVE” cocktail: Vancouver Island Maple Smoked salted caramel, Odd Society porcini and candy cap infused rye, Baileys, Madeira, egg white, amaretto salted coffee tincture and mushrooms dust on the top.
Cocktail: Mush Be Love
- cocktail shaker
- sauce pan
- coupe or rock glass
- 1 oz Rye (we recommend Odd Society + Wild Thing Mushroom Whisky)
- 1 oz Bailey's cream liqueur
- 1 oz Madeira
- 1 oz Egg white
- Mushroom "dust" (pulverize dried porcini mushroom in a spice grinder to sprinkle as garnish)
- 1 cup (250g) granulated sugar cane
- 1/2 cup (120ml) water
- 1/4 cup (60g) unsalted butter
- 1/2 cup (120ml) heavy whipping cream
- 1 tsp Vancouver Island Maple Smoked Salt
- 50 ml concentrated coffee (brew 2 tbsp of coffee in 100ml hot water for 8 minutes)
- 50 ml Amaretto liqueur (watch for almond allergy)
- 1 tsp Vancouver Island Smoked Maple Salt
- Add the Rye, Bailey's, Madeira, egg white and a teaspoon of salted caramel into a cocktail shaker and dry shake it for 10 seconds.
- Add ice and shake until the shaker is freezing cold. Double strain it into a coupe or rock glass.
- Add 4 drops of the tincture and mush (mushroom) dust on the top. Enjoy!
- In a medium to large sauce pan, combine the granulated sugar and water. Cook over medium-low heat until the sugar is completely dissolved, about 5 minutes. Add the butter and let it melt. Whisk to incorporate.
- Over medium heat, bring the mixture to a boil. Stop whisking and don’t whisk at all during this part to help avoid crystallization. Allow to boil until the mixture turns a deep golden copper color, about 10 minutes, maybe longer depending on your stove. Keep an eye on it, but do not stir. If needed, you can occasionally tip the pan from side to side to help things cook evenly.
- Remove the pan from the heat and immediately add in the heavy whipping cream in a slow, steady stream. The caramel will bubbly up quite a bit, so be careful with this step. Whisk quickly and well as you add the cream, whisking until well combined.
- Add maple smoked salt and adjust to your level of saltiness.
- Cool down before use.
- Combine 50 ml of concentrated coffee, 50 ml amaretto and 1 tsp Vancouver Island Maple Smoked Salt.