Cheers to you!
The Funghi Martini
• Costa RicaBartender José Daniel Pacheco Ulloa of Costa Rica has an ambition is to generate new business opportunities for small farmers in his community with his Ketel One ‘Fungi Martini’ cocktail, through using and supporting the regeneration of the humble fungi.
- "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 produce 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 on five bars in San José, this easy-to-replicate drink can create business opportunities for small farmers. And while this is a small thing, you have to try mushrooms do not prevent you from seeing the forest. "
Taste it for yourself.
The Funghi Martini
Ingredients
Ketel One Vodka 60 ml
Coffee Peel Mead 7.5 ml
Coffee Flower Bitters 5 ml
Garnish:
Chocolate flat muffing with Reishy mushroom
Prep Ingredient Recipe & Method
Dehydrate reishy mushroom and rehydratate in the Ketel One Vodka, then use you local honey to do 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 get the bitters very strong in aroma, I Used 200 gr of dry flowers and 500 ml of Ketel One Vodka.
Garnish Method:
A living Reishy Mushroom with dark chocolate, for the presentation I used the chocolate simulating the soil, the umami flavor of the living mushroom completes the flavor of the cocktail. something very important is that the substratum where we cultivate the mushroom is based on the coffee leftovers of the coffee machine of the bar.
Stir all cocktails in a cold glass.
Explore global initiatives
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The Balance
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The Turning Point
Bartender Joshua Hendricks of South Africa is on a collaborative mission with bars around the country to provide homes for those in need, by ensuring that one sandbag is filled for each Ketel One ‘The Turning Point’ cocktail he sells, going towards building new housing for his community.