The Funghi Martini

The Funghi Martini

By José Daniel Pacheco Ulloa

Representing: Costa Rica

"In Costa Rica, we're aware that our natural richness was born from a group of humble fungi, and I think those mushrooms can also produce another type of richness.

We are a nation obsessed with coffee, and those residues from brewing can create many small businesses such as Gourmet del Bosque, which can supply Reishi mushrooms to bars and restaurants.

Amazingly enough, coffee can speed up the growth of edible mushrooms, which reduces the entry barriers to producing them in a controlled environment.

So the leftovers leave the bar and head over to the lab and they come back to us as a living ingredient for a cocktail.

By putting in coffee husk mead, coffee flower bitters, some Reishi mushrooms macerated in Ketel One and also using them as a final garnish and you've got the Fungi Martini, which thanks to the assured participation of five bars in San José, this easy-to-replicate drink can create business opportunities for small farmers.

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Fungi Martini

Glassware: Artesanal fungi glass
Garnish: Chocolate flat muffing with Reishy mushroom
Method: Stir all ingredients with ice and strain into chilled glass.

60 ml Ketel One Family-Made Vodka
7.5 ml Coffee Peel Mead
5 ml Coffee Flower Bitters

To make Coffee Peel Mead:
Dehydrate reishy mushroom and rehydratate in Ketel One Vodka, then use your local honey to make your homemade mead, when done, macerate with coffee peal, for the coffee flower bitters is very important to do a late harvest and pick up the flower when is already separated from the coffee bean, then just put the flowers in a container with vodka (for my coffee election I used Arabica plants from Costa Rica.

To make Coffee Flower Bitters:
To get the bitters very strong in aroma, I Used 200 gr of dry flowers and 500 ml of Ketel One Vodka."