Amadeus
Item 1 of 1
Tony Conigliaro, who curates the bar at Bruno Loubet's Grain Store, shares his stunning Amadeus cocktail recipe. Sherry is infused with cep (or porcini as it is sometimes known) to give the finished cocktail an umami back-note that makes it perfect for serving with Loubet's Wild mushroom choux buns.
First published in 2015
discover more:
Ingredients
Metric
Imperial
- 500ml of sherry
- 100g of cep mushrooms, dried, blitzed into a powder
- 4 dashes of bitters, 'Amadeus' - made of green tea, truffle and cep
- Champagne, Jaques Picard
SAVE RECIPE
Method
1
To infuse the sherry, add the powdered cep to the sherry and allow to infuse overnight - you can vary the quantity of porcini powder and infusing time to achieve a stronger or less potent result
- 500ml of sherry
- 100g of cep mushrooms, dried, blitzed into a powder
2
The next day, strain the sherry to remove any excess powdered cep and return to a clean bottle
3
To assemble the cocktail, add 15ml of the infused sherry to a champagne flute. Add the bitters, top up with champagne and stir to combine. Serve immediately
- 4 dashes of bitters, 'Amadeus' - made of green tea, truffle and porcini
- Champagne, Jaques Picard
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024