If you’re looking to push beyond the expected, this cocktail, crafted by Luca Cinalli, delivers a bold and immersive flavour experience. The combination of Morris Whisky, vodka, coffee and umami-rich mushroom notes creates something deeply layered. 

Mushroom Coffee Concentrate

Ingredients (yields ~1000mL):

• 120g coarse-ground coffee
• 40g dried mushrooms (shiitake, lion’s mane, or chaga)
• 1000mL hot water

Method:

1. Combine coffee, mushrooms, and water in a French press or jar.
2. Steep for 6–8 hours at room temperature (cold brew method), or simmer gently for 20 minutes for hot extraction.
3. Strain through a fine mesh or cloth.
4. Store in the fridge for up to 5 days.

Usage:

• 50–60mL concentrate + hot water = mushroom coffee
• ~30mL concentrate works as a cocktail modifier, adding earthy, umami depth

Guinness Stout Molasses Syrup

Ingredients (yields ~500mL):

• 500mL Guinness Stout
• 200g dark molasses
• 150g brown sugar

Optional flavour enhancers (choose 1–2):

• 1 cinnamon stick
• 4 cloves
• 2 star anise

Method:

1. Bring Guinness to a gentle simmer and reduce by half (~250mL).
2. Add molasses and brown sugar, stirring until fully dissolved (5–8 minutes).
3. Add spices if desired, steep for 5–10 minutes, then remove.
4. Cool, strain if needed, and store in a sterilised bottle in the fridge (up to 1 month).

Usage:

• Cocktail sweetener (ideal for stirred or coffee-based drinks)
• Can also be used in desserts or hot beverages

Modern Acid Solution (Citrus Replacement)

Goal: Approx. 6–7g/L acidity, similar to fresh lemon juice

Ingredients (1L):

• 20g citric acid
• 10g malic acid
• 2g tartaric acid
• 2g lactic acid
• 0.5g ascorbic acid
• Distilled water to 1L

Method:

1. Weigh acids precisely using scales.
2. Dissolve powders into ~800mL distilled water.
3. Stir until completely dissolved.
4. Top up to 1L with distilled water.
5. Store refrigerated in a sterilised bottle (shelf life: 2–3 weeks).

Usage:

• Use 15–20mL per cocktail in place of lemon juice
• Adjust depending on desired balance

Italian Meringue (for Turmeric Foam)

Ingredients (~700mL foam):

• 4 egg whites (~120g)
• 200g caster sugar
• 80mL water
• 10 drops lemon juice

Method:

1. Heat sugar, water, and lemon juice to 115°C.
2. Begin whisking egg whites to soft peaks.
3. Slowly pour hot syrup into egg whites while whisking continuously.
4. Continue beating until stiff, glossy peaks form (6–8 minutes).

Notes:

• Heat-treated syrup makes this safe for cocktail garnishes
• Stores 1–2 days refrigerated in an airtight container